Grit -- White Sausage Gravy

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* Exported from MasterCook *

 

White " Sausage " Gravy

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 16 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter -- (1 stick)

1 tablespoon butter

8 breakfast link vegetarian " sausages " -- (such as

Morningstar Farms)

1/2 cup all-purpose flour -- (scant)

4 cups whole milk

2 tablespoons vegan Worcestershire sauce

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground sage -- (scant)

1/2 teaspoon dried rosemary -- (scant)

 

Melt 1 tablespoon of butter in skillet and add frozen " sausages " . Fry until

thawed, remove from skillet, and chop into small pieces. Return " sausage " to

skillet and fry until well done; set aside.

 

In a heavy-bottom saucepan, melt 1/2 cup butter, stir in flour, and heat just

until mixture bubbles. Maintain bubbling, stirring well and almost constantly,

for 4 minutes. Use no more heat than necessary. Gradually add milk, 1 cup at a

time, while stirring vigorously. Allow mixture to thicken between additions.

Add Worcestershire sauce and spices with the last addition. Adjust heat as

necessary to thicken roux. Add prepared " sausage " , stirring 2 minutes over heat

until well blended. Remove from heat and allow to sit 5 to 10 minutes before

serving. Milk may be added to thin the gravy.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

Yield:

" 4 cups "

 

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Per Serving (excluding unknown items): 111 Calories; 9g Fat (68.7% calories from

fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 314mg

Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Please your carnivorous pals with this stuff. It's very rich and goes

great on biscuits, eggs, brunch potatoes, etc.

Nutr. Assoc. : 0 0 0 0 0 1656 0 0 0 0