"Sausage gravy is a simple milk gravy with the addition of sausage. In our case, really awesome sausage and a little added spice." ~ John Currence
In a cast-iron skillet over medium heat, cook the sausage, stirring, until browned and cooked through, about 4 minutes. Let cool to room temperature, then crumble by hand until the pieces are the size of peas.
Melt the butter in a saucepan over medium heat. Add the flour, and whisk until a roux forms. Continue to cook, whisking constantly, until a roux forms. Continue to cook, whisking constantly, until the roux turns a light gold and gives off a nutty aroma, 3 to 4 minutes. Remove from the heat and set aside.
Warm the milk in a medium saucepan over medium heat for about 2 minutes. Add the milk to the roux, and cook over medium heat, whisking often, until thickened, about 5 minutes. Add the cooked sausage, and stir until fully combined; add red pepper flakes. Season with salt and black pepper. Keep warm on the stove top for up to an hour. Serve warm.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 245 | ||
Calories from Fat: 184 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 443.3mg | 15 % | |
Potassium 147.5mg | 4 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.2g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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