Sausage Gravy - Texas Sage Flavor
Breakfast Sausage Sauce 

In a fry pan, add a little oil and lightly fry 1 pound ground bulk sausage mixed with 1/2 teaspoon sage spice, remove from skillet (then mince) and set aside

Next, fry 3/4 cup diced onions in the sausage oil, then set aside

In a pot: melt 1 stick butter over a medium heat, add 1/2 cup flour and 1 teaspoon black pepper, whisk to form a paste (roux.) 
Next add 1 cup cool water and 1 cup regular whole milk, whisk-whip until flour is dissolved and creamy. Bring to a boil stirring rapidly, lower heat to simmer, keep stirring until boiling stops.

Add 1 tablespoon of powder chicken stock then add 2 more cups of water. (You can use 2 or 3 chicken bouillon cubes instead)

Now add the cooked sausage and onions, stir well and simmer everything for 15 minutes or longer stirring frequently.

For desired thickness add more water or flour as needed.

Serve over Ranch Rolls, Biscuits or Toast.
Makes 5-6 servings

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