Mongered Sausage Gravy

Posted by Will

I am a sucker for biscuits and gravy. I order it frequently at restaurants in the hopes that it will be packed full of flavor and laden with chunks of sausage. But more often than not, I am literally a sucker. The biscuits might be fine but the gravy is usually thin and bland; little more than thickened milk with sausage "essence." We can do better at home. So the next time you have a hankering for some breakfast comfort food, try out this recipe that is spiked with Nueske's Smoked Duck Breast! 

Serve this over some Cheddar Buttermilk Biscuits for a real treat. 

Mongers' Sausage Gravy with Smoked Duck Breast

Yield: 6-8 Servings

Ingredients: 

  • 8-16 oz bulk breakfast sausage depending on how meaty you want your gravy
  • 2-4 oz Nueske's Smoked Duck Breast, chopped
  • 2 Tablespoon All Purpose Flour
  • 2 1/2 Cup Whole Milk
  • 1/4 to 1/2 cup onion or 1 large shallot, finely chopped
  • Chopped Parsley and sage to taste
  • Salt and pepper (preferably fresh ground) to taste
  • Optional - Crushed Red Pepper

Directions

  1. Brown sausage until most of the fat is rendered and the sausage is no longer pink. 
  2. Remove sausage from pan leaving a couple tablespoons of grease in the pan. Set sausage aside.
  3. Saute onion until clear or just slightly brown. The longer you cook, the sweeter the gravy will be. Most recipes do not include onion and you can omit it if you want but I think it really rounds out the flavor of the gravy. 
  4. Add the duck breast, herbs, and crushed red pepper if desired and stir briefly before proceeding to next step.
  5. Once onion is done, add the flour to the mix and stir for a few minutes over medium to low heat, making a blond roux with the sausage grease. Add a bit more grease or butter if the mixture is too thick. 
  6. Lower the heat further and slowly stir or whisk in the milk. 
  7. Taste the gravy and adjust the seasoning as needed. 
  8. Continue to stir and bring the gravy to a gentle simmer until it has thickened. You can add more milk to thin if needed. 
  9. Add any final seasoning and stir the sausage back into the gravy.
  10. Serve over Buttermilk Cheddar Biscuits
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