Prep 1 min
Cook 3 mins
This white gravy/sauce tastes like sausage, but has none. We like it on top of sausage bread (like Sausage Bread)and biscuits. A reviewer of the sausage bread used this on top of the bread and like it too! Of course, if you want to cook up some sausage and crumble it in you can, but this is a way to get some of that taste without the fat and calories. The recipe can easily be doubled. The secret is in the sage.
- 1 cup of cold milk (we use 2%)
- 2 tablespoons Wondra Flour (or sifted all purpose flour)
- 1 teaspoon rubbed sage
- 1⁄4 teaspoon black pepper (the fresher the better)
- 1 pinch salt
- Put cold milk in small saucepan.
- Turn your burner on medium low heat.
- Whisk in your flour, sage, black pepper and salt.
- Stir often with whisk on med-low heat until mixture is thickened to a gravy consistency. If mixture starts to stick on bottom, reduce heat further. Mixture will thicken slightly more as it cools.
Great recipe! I have been trying to convince my husband to eat more of a vegetarian diet but has been resistant.....until his doctor told him his cholesterol was way too high. So now I can make more things like this. Replacements..... :-) I made as listed with the exception, I used a can of evaporated skim milk instead of the 2%. It was delicious. I served it over steamed and lightly browned in the pan (non stick of course) sweet potatoes with diced onion and garlic. Delicious Sunday Morning breakfast! Thanks again!! I will definitely be making this again. My husband said he really liked it.......even without the sausage.... :-)
This was pretty good, but not the real stuff. I had to add an extra half of cup of milk and one tablespoon of flour because the sage was a little overpowering. My better half enjoyed this since it didn't have all of the grease from normal sausage gravy, me, I added the sausage once she got her half. I would say the recipe is good for two large portions, and three reasonable portions.