evenstranger
Cook
- Joined
- Mar 28, 2007
- Messages
- 91
If you prefer not to eat meat, but would still like to enjoy some of those down-home goodies, here's a simple meatless cream sausage gravy that my wife and I really enjoy. This recipe does contain dairy.
1 T butter or margarine
1 heaping T of all-purpose flour
apx 1 c milk (less or more for desired thickness)
1 box of Morningstar Farms sausage patties
salt, pepper, additional seasonings to taste
Defrost the sausage patties either in the microwave or set them out to thaw. Once thawed, dice the patties and set aside. Melt butter or margarine in a skillet over medium heat. Add flour and whisk together with melted butter/margarine until cooked and smells a little nutty. Slowly start adding in milk, whisking constantly to control lumps. You will see some small lumps forming, but don't panic - just keep whisking and they'll dissolve. At this point, I taste and add black pepper and salt. I also add a pinch of either cayenne, ancho or chipotle pepper, or some combination of the three. This is entirely optional, but I like the bit of heat it gives. When the gravy is the correct consistency (thick or thin, your choice) add in the diced sausage. Simmer another five minutes. The gravy will continue to thicken as it simmers, so feel free to add more milk if desired. If it is too thin, keep it on the heat another minute or two and it should thicken up some more.
Serve over your choice of bread - I love biscuits.
Enjoy!
1 T butter or margarine
1 heaping T of all-purpose flour
apx 1 c milk (less or more for desired thickness)
1 box of Morningstar Farms sausage patties
salt, pepper, additional seasonings to taste
Defrost the sausage patties either in the microwave or set them out to thaw. Once thawed, dice the patties and set aside. Melt butter or margarine in a skillet over medium heat. Add flour and whisk together with melted butter/margarine until cooked and smells a little nutty. Slowly start adding in milk, whisking constantly to control lumps. You will see some small lumps forming, but don't panic - just keep whisking and they'll dissolve. At this point, I taste and add black pepper and salt. I also add a pinch of either cayenne, ancho or chipotle pepper, or some combination of the three. This is entirely optional, but I like the bit of heat it gives. When the gravy is the correct consistency (thick or thin, your choice) add in the diced sausage. Simmer another five minutes. The gravy will continue to thicken as it simmers, so feel free to add more milk if desired. If it is too thin, keep it on the heat another minute or two and it should thicken up some more.
Serve over your choice of bread - I love biscuits.
Enjoy!