SAUSAGE GRAVY

Prep: 5 minutes Cook: 30 minutes Makes: 8 servings This variation on an iconic American dish uses stock and cream instead of milk. The result is a lighter, thinner sauce. Adjust consistency by using more or less stock. Adjust richness by using more or less cream. 1 tablespoon neutral oil 1 pound bulk pork breakfast sausage 4 tablespoons butter

⅓ cup flour 3 to 4 cups chicken stock or canned broth

½ cup cream Freshly ground black pepper Salt 8 biscuits, warmed and split

1. Warm a skillet over medium high heat. Add oil and swirl to coat bottom of pan. Add sausage; cook until brown, stirring to break it up, about 5 minutes. Transfer sausage to a warm bowl, leaving fat and browned bits in the pan.

2. Return pan to medium heat; add butter. When butter melts and foam subsides, stir in flour to incorporate. Cook, stirring, about 1 minute.

3. Raise heat and whisk in chicken broth. When sauce thickens and comes to a boil, stir in cooked sausage and pepper to taste. Reduce heat and simmer, stirring occasionally to prevent sticking, about 20 minutes. Add more broth if sauce becomes too thick.

4. While sauce simmers, heat cream in a separate pan until almost boiling.

5. Stir warm cream into sauce, adjust seasoning, then serve immediately over split biscuits, or whole, if you prefer.

Nutrition information per serving: 239 calories, 21 g fat, 10 g saturated fat, 49 mg cholesterol, 6 g carbohydrates, 1 g sugar, 7 g protein, 272 mg sodium, 0 g fiber