Sausage gravy mix
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A classic country sausage gravy with pork sausage, onion, milk and sage, served over warm split biscuits. Makes six servings.
Ingredients
- 1 pound bulk pork sausage
- 2 tablespoons finely chopped onion
- 6 tablespoons all-purpose flour
- 4 cups 2% milk
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- Dash nutmeg
- Dash hot pepper sauce
- Warm biscuits split
Equipment
- skillet
- whisk
Directions
- In a large skillet over medium heat, cook the sausage and onion until the sausage is no longer pink.
- Drain, leaving 2 tablespoons drippings in the skillet.
- Stir in the flour until blended; cook and stir until light golden brown.
- Slowly stir in the milk and seasonings.
- Bring to a boil; cook and stir for 2 minutes, until thickened.
- Spoon over the split biscuits.
Notes
Total time 20 min. The dry parts (flour, sage, salt, nutmeg) could be pre-measured. Safety: cook pork sausage to 160°F (until no longer pink).
Nutrition
Serving: 250g | Calories: 348kcal | Carbohydrates: 16g | Protein: 17g | Fat: 24g | Saturated Fat: 9.6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 594mg | Potassium: 388mg | Fiber: 0.3g | Sugar: 9.3g | Vitamin A: 267IU | Vitamin C: 0.3mg | Calcium: 196mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; bulk pork sausage counted as Italian pork sausage, raw, 2% milk counted as whole milk, rubbed sage counted as ground sage. Brands and portions vary, so use it only as an approximation.
