NEW YORKER SAUSAGE GRAVY
makes 3 cups
1 pound mild ground pork sausage
butter (if needed)
one (4 ounce) package fresh shiitake mushrooms, stemmed and sliced
two shallots, minced
1/4 cup all-purpose flour
1/2 cup chicken broth
1/4 cup dry sherry OR white wine
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh Sage
1 teaspoon Worcestershire sauce
1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 min. or until sausage crumbles and is no longer pink;
drain, reserving 1/4 cup drippings in skillet.(If necessary, add melted butter to drippings to equal 1/4 cup.)
Sauté mushrooms and shallots in hot drippings over medium-high heat for to 5 min. or until Golden.
Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 min. or until lightly browned.
Add chicken broth and Sherry, and cook 2 min., stirring to loosen particles from bottom of skillet.
Stir in sausage.Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 min. or until thickened and bubbly.
Stir in parsley and next four ingredients.
Reduce heat to low, and cook, stirring occasionally, 5 min.
Serve over bagels (just kidding)
makes 3 cups
1 pound mild ground pork sausage
butter (if needed)
one (4 ounce) package fresh shiitake mushrooms, stemmed and sliced
two shallots, minced
1/4 cup all-purpose flour
1/2 cup chicken broth
1/4 cup dry sherry OR white wine
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh Sage
1 teaspoon Worcestershire sauce
1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 min. or until sausage crumbles and is no longer pink;
drain, reserving 1/4 cup drippings in skillet.(If necessary, add melted butter to drippings to equal 1/4 cup.)
Sauté mushrooms and shallots in hot drippings over medium-high heat for to 5 min. or until Golden.
Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 min. or until lightly browned.
Add chicken broth and Sherry, and cook 2 min., stirring to loosen particles from bottom of skillet.
Stir in sausage.Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 min. or until thickened and bubbly.
Stir in parsley and next four ingredients.
Reduce heat to low, and cook, stirring occasionally, 5 min.
Serve over bagels (just kidding)
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