Sausage Gravy

Name: Sausage Gravy
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 cups
Ingredients: 2 teaspoons garlic powder; 2 teaspoons paprika; 1 1/4 teaspoon dried oregano; 1 1/4 teaspoon dried thyme; 1 teaspoon cayenne; 1 teaspoon onion powder; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon red pepper, crushed; 2 links sweet Italian sausage (about 6 ounces), meat removed from casings; 1/2 cup diced onions; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups chicken stock; 1/4 cup heavy cream

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Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 cups

Level: Easy

Total: 40 min
Active: 40 min

Yield: 4 cups

Ingredients

Cajun Spice Rub:

2 teaspoons garlic powder

2 teaspoons paprika

1 1/4 teaspoon dried oregano

1 1/4 teaspoon dried thyme

1 teaspoon cayenne

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon kosher salt

1/2 teaspoon red pepper, crushed

Sausage Gravy:

2 links sweet Italian sausage (about 6 ounces), meat removed from casings

1/2 cup diced onions

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups chicken stock

1/4 cup heavy cream

Directions

For the Cajun spice rub: Stir together the garlic powder, paprika, oregano, thyme, cayenne, onion powder, black pepper, salt and red pepper in a bowl. Set aside.
For the sausage gravy: Heat a cast iron skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the meat with the back of a wooden spoon, until cooked through, about 3 minutes. Transfer cooked meat to a bowl and leave the fat behind in the skillet. Leave the heat on.
Add the onions, butter and 1 teaspoon Cajun spice rub to the skillet and cook until the onions are translucent, 5 to 7 minutes.
Add the flour and cook, whisking to incorporate all the flour, about 3 minutes (do not let brown). Add the stock and bring to a simmer, whisking occasionally. Simmer 5 to 7 minutes.
Add the sausage back in along with the heavy cream and bring to a simmer, then immediately turn off the heat. Serve with chicken-fried steak.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Estelle's Southern Cuisine, Boston, MA