INGREDIENTS

  • 1 lb cooked sausage, drained (I use Bob Evan’s brand)
  • 15 ounces chicken broth (canned)
  • 4 ounces heavy whipping cream (pre-warmed in microwave to about 100-degrees F.)
  • 2 tablespoons sausage drippings
  • 1 (1/2ounce)packet chicken bouillon granules , herb-ox brand
  • 1/4 teaspoon white pepper
  • 2 tablespoons Wondra Flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt (optional)

DIRECTIONS

  1. In a large no-stick skillet, melt the butter over medium heat and make a roux by adding the Wondra flour and whisking constantly.
  2. As soon as the roux begins to start turning color (about 1-2 minutes), whisk in the chicken broth and then all other ingredients. Bring to a boil until the gravy thickens (it should do this very quickly), then remove from the heat. Add in the cooked sausage and stir.
  3. If the gravy is too thin, sprinkle in a little more Wondra flour and re-whisk over heat. If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.
  4. NOTE: It’s okay to use whole milk or half-and-half if you have no heavy cream on hand — it will come out just fine.