The Sausage Gravy

Ok, so I shared my cherished Buttermilk Biscuit recipe with you…so, I know what many of you started thinking about next. I’m gonna go ahead and share my recipe for Sausage Gravy now. It goes perfect with those biscuits. Maybe because I made this recipe for those specific biscuits! Yes, I flavor match all of my recipes. When flavors play against each other, it’s like poetry, and as the chef, I get to be the poet. Here’s the recipe.

Ingredients:

16 oz. package of your favorite flavor of breakfast sausage

2 tablespoons minced onion or shallot

¼ teaspoon garlic powder

2 tablespoons butter

1 tablespoon cornstarch

1 cup warm half and half

1 ½ cut chicken broth

1/8 teaspoon white pepper

¼ teaspoon thyme leaves

1 teaspoon reduced-sodium beef bouillon paste

Directions:

1. Brown sausage to desired brownness, on medium heat.

2. Remove sausage, but reserve drippings. Pour off excess fat.

3. Add cornstarch to pan and cook for about 90 seconds, or until aroma is lightly nutty.

4. Add warm chicken broth, minced onion, garlic powder, white pepper, and thyme leaves.

5. Stir in bouillon paste and half and half.

6. Bring to simmer and lower heat.

7. Add sausage to gravy and adjust flavor with salt and pepper, if needed.

8. Enjoy!