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Chapter:Cooked Sauces, Gravies, and Thickening Tips
Section:Gravies
Recipe:Sausage Gravy
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Sausage Gravy
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16 oz. bison breakfast sausage
2 tablespoons arrowroot powder
14 oz coconut milk
1/4 teaspoon fennel seeds
1 tsp dried, rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt 

Heat up a skillet over medium-high heat and brown the sausage. Break up the
sausage into fairly small pieces so it will cook easily, but I like to 
leave some bigger chunks in there too. Once the sausage is thoroughly 
cooked, remove it with a slotted spoon and set it aside. Discard most of 
the fat, but leave about a tablespoon in there, and leave all the stuck-on 
brown bits of sausage in the bottom of the pan.

Turn the heat down to medium. Add the arrowroot and stir it into the fat 
and brown bits, whisking constantly for about a minute so it doesn't burn. 
It will get pretty thick and almost dry.

Add the coconut milk about 1/3 at a time, and whisk together with the 
"roux," incorporating it thoroughly. Some of the browned bits should start 
to come off the bottom of the pan, too. This is what we want. Keep adding 
in the coconut milk until it is all incorporated. Add the fennel, sage, 
cayenne, salt and pepper and mix it in.

Add the sausage back in and incorporate throughout the gravy. Cook for a 
moment so everything is heated evenly.

Serve immediately over Coconut Almond Biscuits.

Comments:
Arrowroot gravies need to be made immediately before serving. They will 
turn gummy if left to sit for too long. When it cools it develops an 
unusually slippery feel.

Arrowroot starch needs to be mixed with a few Tbs. cold water before adding
to a hot liquid. 

Recipe submitted by Amber, Norfolk, VA
From: Tropical Traditions: Free Coconut Recipes
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Amber, Norfolk, VA