Skinny Sausage Gravy

Skinny Sausage Gravy

Published on January 24, 2014 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8 cups
    • Difficulty Level

The North has Coffee houses the South has Waffle houses and they serve Sausage gravy and I loooooove a good sausage gravy.  In the South, biscuit and gravy is a great way to start the day and a quick fix for breakfast. Homemade sausage gravy is soul satisfying and screams comfort food, and a traditional gravy has flour and milk, this recipe is cooked with rice and chicken stock and has a lot less calories than a traditional sausage gravy, seasoned with a little cracked black pepper,  you will never know the difference.

 

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 6 cups chicken stock
  • 1 cup diced onions
  • 2/3 cup long grain rice
  • 1/2 tablespoon olive oil
  • 1 lb breakfast sausage
  • Salt and pepper to taste

Instructions

  1. Heat oil in sauce pan over medium heat. Add onions and cook, until soft but not browned
  2. Add rice and cook, stirring for 2 minutes
  3. Add stock and bring to a boil. Cover and simmer until rice is very soft and the liquid is greatly reduced, about 25 minutes, cool slightly
  4. Transfer to a blender and puree until smooth. Sauce should be similar to a pourable sauce, add more stock as needed, season with salt and cracked black pepper
  5. Sauté breakfast sausage in sauté pan over medium heat until cooked, break with spoon into smaller crumbles while cooking Drain sausage, add no cream sauce , stir, bring to a short boil, add salt and cracked black pepper, reduce heat and keep for service

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