Ingredients for Patrick's Sausage Gravy
- 1.5 cups cooked and crumbled sausage
- 2 cups chicken broth
- Heavy Whipping Cream
- Sausage Drippings
- Chicken Bouillon Granule
- White Pepper
- 1/4 cup Wondra flour
- 4 tablespoons butter
- 1 teaspoon salt
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How to Make Patrick's Sausage Gravy
- Melt 4 tablespoons of butter in a large nonstick skillet over medium heat.
- Gradually whisk in 1/4 cup of Wondra flour, creating a roux. Cook, whisking constantly, for 1-2 minutes until the roux is lightly golden brown.
- Slowly whisk in 2 cups of chicken broth, ensuring no lumps form. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper (optional).
- Bring the mixture to a gentle boil, whisking continuously until the gravy thickens to your desired consistency (about 5-7 minutes).
- Reduce heat to low. Stir in 1.5 cups of cooked and crumbled sausage.
- If the gravy is too thin, whisk in 1-2 tablespoons of Wondra flour until desired thickness is reached.
- If the gravy is too thick, add chicken broth, 1 tablespoon at a time, whisking until the desired consistency is achieved.
- Serve immediately over your favorite biscuits, toast, or potatoes.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
2g
Fat
65g
Carbs
0g
