Light Sausage Gravy
- 16 ounces mild lean turkey breakfast sausage roll
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage
- 3 cups 2% milk
Brown the turkey sausage in a cast iron skillet set over medium-high heat, breaking into small pieces as it cooks. Drain the turkey crumbles and transfer to a bowl. Carefully wipe the excess drippings out of the pan with a several sheets of paper towel.
Reduce the heat to medium. Melt the butter in the skillet until it begins to bubble and froth. Stir in the flour, salt, dried mustard, black pepper, and sage. Stir the flour paste for one minute to toast the seasonings and temper the taste of the flour as it cooks. Whisk the milk into the skillet, breaking up the clumps of flour until the mixture is no longer lumpy.
Continue to stir the mixture over medium heat until it thickens to a medium gravy consistency. Stir in the browned sausage. Keep stirring the gravy until it becomes very bubbly and sausage is heated through. Taste the gravy and adjust seasonings as desired.
Immediately serve hot gravy over warm biscuits.
Notes: Light Sausage Gravy is also perfectly lovely when served over baked or fried chicken, baked potatoes, grilled steak, or steamed vegetables. Leftover gravy may be stored in an airtight container in the refrigerator for up to two days. To reheat, simply warm the gravy in a saucepan with a hefty splash of milk to thin it out as it heats.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.