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.
While traditional sausage gravy is made with flour and milk, I’ve also discovered the joys of skinny sausage gravy. This lighter version uses rice and chicken stock in place of flour and milk, resulting in a gravy that’s just as flavorful without the added calories. And honestly, you’d never know the difference.
The key to a good sausage gravy, I believe, lies in the balance of flavors. The sausage should be rich and savory and should provide a mellow creaminess. A touch of black pepper adds a hint of spice that ties it all together. And of course, no sausage gravy would be complete without a pile of warm, fluffy biscuits to soak it all up.
Whether you’re a northerner or a southerner, I encourage you to give the skinny sausage gravy a try. It’s a dish that’s sure to please even the most discerning palate. And who knows, you might just find yourself becoming a gravy enthusiast yourself.
Skinny Sausage Gravy
Recommended Equipment
Ingredients
- 6 cups Chicken stock
- 1 cup onion, diced
- 2/3 cup long grain rice
- 1/2 tbsp extra virgin olive oil
- 1 lb breakfast sausage
- 1 pinch salt
- 1 pinch black pepper, ground
Instructions
- Heat oil in a saucepan over medium heat. Add the onions and cook, until soft but not browned1/2 tbsp extra virgin olive oil, 1 cup onion, diced
- Add the rice and cook, stirring for 2 minutes2/3 cup long grain rice
- Add the stock and bring it to a boil. Cover and simmer until rice is very soft and the liquid is greatly reduced, about 25 minutes, cool slightly6 cups Chicken stock
- Transfer to a Vitamix blender and puree until smooth. The sauce should be similar to a pourable sauce, add more stock as needed, and season with salt and cracked black pepper
- Sauté breakfast sausage in a sauté pan over medium heat until cooked, break with a 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 service1 lb breakfast sausage , 1 pinch salt , 1 pinch black pepper, ground
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate