Sausage Gravy

Yield: Yield: Makes 6 cups


1/2 lb  Chef Signature Sausage Link (SKU: 3053)
1/2 cup (1 stick) Unsalted Butter
1/2 cup All Purpose Flour
6 cups Whole Milk (should not substitute low or non fat)
1/2 tsp Crushed Red Pepper Flakes
Kosher or Sea Salt;  Freshly Ground Black Pepper

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Cook sausage in a medium skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 5 minutes; set aside on a paper towel-lined plate to drain.
Melt butter in a large saucepan over medium heat. Add flour; stir until pale yellow, about 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly. Reduce heat to medium; continue to whisk until thick, about 10 minutes. Stir in drained sausage and red pepper flakes. Season to taste with salt and pepper.