Options

Format:
Include:
PRINT
See more
Up-a-Notch Sausage and Gravy

Up-a-Notch Sausage and Gravy

Southern Living NOVEMBER 2011

  • Yield: Makes 3 cups
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • 1/2 (1-lb.) package mild ground pork sausage
  • Butter (optional)
  • 1 (4-oz.) package fresh shiitake mushrooms, stemmed and sliced
  • 2 shallots, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 cup dry sherry or white wine
  • 2 cups half-and-half
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

1. Cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 minutes or until sausage crumbles and is no longer pink; drain, reserving 1/4 cup drippings in skillet. (If necessary, add melted butter to drippings to equal 1/4 cup.)

2. Sauté mushrooms and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden. Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 minute or until lightly browned. Add chicken broth and sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.

3. Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in parsley and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 5 minutes. Serve warm.

advertisement

Go to full version of

Up-a-Notch Sausage and Gravy recipe

advertisement