Sausage Gravy

with apple & sage Substituting apple juice for a portion of the milk leads to a lighter gravy with a touch of sweetness.

Makes 6 servings (41/ cups) Total time: 25 minutes

MELT:

4 1

STIR:

2/3 2 1/3

WHISK IN:

2 1 2

Tbsp. unsalted butter lb. bulk pork sausage

cup minced onion tsp. dried sage cup all-purpose flour cups whole milk cup apple juice tsp. Dijon mustard Salt and black pepper to taste

Melt butter in a cast-iron skillet over medium-high heat until foamy. Add sausage and cook, crushing with a potato masher, until no longer pink, 6 minutes; transfer to a paper-towel-lined plate with a slotted spoon.

Stir onion and sage into drippings; cook until onion softens, 4–5 minutes. Sprinkle flour over onion, and cook, stirring, 1 minute. Whisk in milk, apple juice, and sausage; cook until gravy thickens, whisking occasionally, 3–5 minutes. Whisk in Dijon; season gravy with salt and pepper.

Per serving: 343 cal; 24g total fat (10g sat); 84mg chol; 444mg sodium; 16g carb (1g fiber, 10g total sugars); 15g protein