Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 3 cups

How to Make It

Step 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.)

Step 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.

Step 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.

Ratings & Reviews

GeekMommy's Review

grace33083
December 27, 2012
I also did a "modified" version of this southern breakfast classic...I eliminated the veggies (didn't fit my breakfast menu), I kept the broth, butter, sage, half-and-half, and best of all the sherry! It definitely was a step up from my traditional sausage gravy and I will make this again!!

grace33083's Review

GeekMommy
November 28, 2011
I did a variation on this recipe given what I had/didn't have at home. Used spicy sausage and it had a nice kick to it. Omitted the mushrooms, chicken broth, and sage. Used skim milk instead of half-and-half. Used olive oil instead of butter. Used regular red wine instead of dry sherry/white wine. The gravy went well with these angel biscuits http://www.myrecipes.com/recipe/angel-biscuits-50400000117021/