Vegetarian Sausage Country Gravy
- Yield:4 servings
- Time:35 mins show details
Ingredients
- 4 tablespoonsbutter
- 1medium yellow onion, finely diced
- 3cloves garlic, minced
- 8 ouncesfake sausage, finely chopped
- 4 tablespoonsall-purpose flour
- 2½ cupswhole milk, for extra creaminess use 2 cups milk and ½ cup heavy cream
- 1cube vegetable bouillion
- ½ teaspoonsalt
- ¼ teaspoonfreshly ground black pepper
- ¼ teaspooncayenne pepper
- 2 tablespoonschopped fresh parsley
- 1 teaspoonchopped fresh sage, or ⅛ teaspoon dried ground sage
- 1 teaspoonchopped fresh thyme, or ¼ teaspoon dried thyme leaves
- 8freshly baked biscuits, cut in half
Equipment
- skillet
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Preparation
- 20 mins
Heat the butter in a medium skillet over medium-high heat and cook the onions 10-15 minutes until translucent and beginning to brown. Add the garlic and cook for another minute. Add the veggie sausage and cook for another 3-4 minutes. Sprinkle the flour over the mixture and stir to incorporate, cooking for another 2 minutes.
- 15 mins
While stirring constantly to prevent lumps, pour in the milk and heavy cream. Stir until smooth. Add the vegetable bouillon, salt, pepper and cayenne. Bring to a simmer and stir until thickened. Add the parsley, sage and thyme and simmer for another 2 minutes. Add salt and pepper to taste.
Serve immediately over the biscuits. Garnish with some chopped fresh parsley.
Notes
I used Field Roast apple sage sausage links, but literally any sausage will do. Breakfast patties, chorizo, everything is good in this!
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