Do you ever have food-related moments in time that stand out in your mind? One of those moments for me was the first time I had sausage gravy and biscuits.
Maybe I didn’t get the official Southern experience, having had them at Temple University in Philadelphia, but the velvety cream gravy dotted with pepper and small chunks of sausage, lovingly draped over an airy, melt-in-your mouth biscuit, is a moment in time that I can’t shake–even though it was probably hastily eaten on the way to an obscenely early morning journalism class.
I still think about the dish, and I’ve seen it many times, patiently waiting in a breakfast buffet set-up, gravy in one partitioned area, biscuits in another, for someone to assemble this delicacy for their own plate.
A stroll through my supermarket, and a chance sale on bulk chicken sausage inspired me to remake this delicacy in a lighter manner. Here’s my take one on this:
- 2 tsp oil
- 1 tube of bulk chicken or turkey sausage (the kind that you shape into patties)
- 3 c fat-free beef broth
- 2 T cornstarch
- 1 c fat-free Greek yogurt
- Fresh ground pepper to taste
- 1 roll of biscuits
Preheat your oven as specified on the biscuit roll.
Heat the oil in a skillet. Add the sausage, breaking into small pieces with your spatula as you cook. Cook until thoroughly browned and any liquid that has been released has dried up. (If you get brown bits on the bottom of your pan, that’s a good thing!) Remove the sausage from the pan once cooked through.
Put your biscuits in the oven, and bake according to package instructions. They’ll finish before the gravy; remove them from the oven when they’re done.
Add the broth to the pan, scraping any bits from the pan. Add the pepper; slowly add in the cornstarch and stir until the gravy has thickened a bit. Add the yogurt, and do the same. Bring the sauce to a boil; let it boil until it has thickened a bit more, then add the sausage back. Turn the heat down, and keep cooking, if needed, until the gravy is your desired consistency. (This process took me about 15-20 minutes.)
Plate your biscuit and top with 1/2 cup of sausage gravy. I ate it with fruit on the side.
Notes: Be sure to get a low-sodium beef broth, as the sausage will likely have an ample amount of sodium.
This will not make a white gravy, as I realized as the gravy was staring back at me from the pan. But for my next experiment: skim milk and the fat-free Greek yogurt.
My best idea for something lighter than the biscuits: a light hamburger bun.