Cascadia Table

We hosted a dinner party last night, and as one does, we stayed up a little too late, drank a little too much, and woke up to a cold, gray November morning feeling a little bit blah.

But while the coffee brewed, I chopped some onions and started to sauté them in olive oil. I threw in some fresh thyme and a bay leaf, and seasoned them well with salt and pepper. I threw together some biscuit dough (from a mix—nothing fancy!) and added pork breakfast sausage and garlic to the pan of onions and herbs. I also threw a pan of biscuits into the oven.

Once the sausage was nice and brown, I added some flour and cooked that for a few minutes before deglazing everything with a few tablespoons of white wine. I added some whole milk and sage and brought the pan to a lovely simmer.

And then, as I sipped coffee and slowly worked to clean up my kitchen from the night before, the smells of sausage, simmering gravy, and baking biscuits filled the house like a balm on everything.

Thus, we settled onto our couch, with a fire and a dog, and drank coffee and ate biscuits with the most delicious, creamy gravy while watching Kansas City play football. And that was our Sunday morning. And it was lovely.

*Note this gravy is also delicious on cornmeal pancakes or toast if you don’t want to mess with biscuits

Creamy Sausage Gravy

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Ingredients Method

Ingredients

  

• 16 oz pork breakfast sausage
• 1/4 cup onion, chopped
• 1 tbsp olive oil
• 2 sprigs Fresh Thyme
• 1 bay leaf
• 2 tbsp 1-1 GF flour
• 2 tsp garlic, minced
• 3 tbsp white wine
• 2 cups whole milk
• 1/2 tsp dried sage
• salt and pepper to tasts

Method

 

1. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until softened (about 3-5 minutes). Add the fresh thyme and bay leaf, and season everything generously with salt and pepper.
2. Push the onions to the side and add the breakfast sausage and minced garlic to the pan. Break the sausage up with a spoon as it cooks until it is nice and brown.
3. Once the sausage is fully cooked, sprinkle the flour over the meat and onions. Stir and cook for 1-2 minutes, letting the flour absorb the fat.
4. Carefully pour in the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the wine bubble and cook down for about a minute.
5. Stir in the whole milk and dried sage. Bring the mixture to a gentle simmer. Reduce the heat to low and let the gravy simmer for 10-15 minutes, stirring occasionally, until it has reached your desired creamy consistency. You can add more milk if it becomes too thick.
6. Taste the gravy and adjust the seasoning with more salt, pepper, or sage if needed.