SAUSAGE AND CHEDDAR SOUR CREAM GRAVY
I came up with this gravy to go with biscuits for DH's breakfast with things I had on hand. The sour cream makes it extra creamy!
Provided by under12parsecs
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and crumble sausage in a medium skillet over medium heat if not using precooked sausage. When no longer pink add all spices.
- Add butter to skillet and melt. If your sausage had more fat, you may not need all/any butter. Sprinkle flour over pan and whisk to get rid of any lumps and mix with butter. Cook 1 minute.
- Add all milk at once, whisking to ensure gravy stays smooth. Reduce heat to med-low.
- Add sour cream and cheese. Continue cooking til cheese is melted. Serve over hot biscuits.
Nutrition Facts : Calories 214.8, Fat 17.3, SaturatedFat 9.7, Cholesterol 67, Sodium 246.4, Carbohydrate 8.1, Fiber 0.2, Sugar 0.3, Protein 7
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