🌭 Vegetarian Sausage Gravy

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
5	30 minutes

🧂 Ingredients

🌭 1 lb vegetarian sausage
🌭 1 lb soy chorizo (alternative)
🍲 1 heavy blond roux
:glass_of_milk: 1 cup whole milk
🌰 1 pinch nutmeg
🧂 some salt
🧂 some pepper

:cooking: Cookware

1 large skillet
1 platter

📝 Instructions

Step 1

In a large skillet, cook the vegetarian sausage or soy chorizo (alternative) over medium heat until cooked through and nicely browned, about 15 to 20 minutes. Transfer the sausage to a platter and set aside.

Step 2

Make a heavy blond roux in the same pan as the sausage to incorporate the grease and browned bits.

Step 3

Whisk in the whole milk, making sure to get any lumps out until the mixture is smooth. Add two pinches of nutmeg. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Step 4

Stir the sausage into the gravy. Season generously with salt and pepper. Serve warm.

Step 5

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently over low heat.

Step 6

Can be served with buttermilk biscuits.

🔗 Source

https://magnolia.com/blog/recipe/f65330af-c67f-436d-b96c-7db357d56c4b/classic-sausage-gravy/

1.6 KiB Raw Blame History