Sausage and corn gravy
This gravy is robust enough that adding just a bit of bread turns it into a meal. Try it over a thick slab of toasted sourdough or warm biscuits.
Start to finish: 25 minutes
Servings: 6
1 pound loose breakfast or sweet Italian sausage
1 medium yellow onion, diced
1 cup corn kernels, cut from 1 ear of corn
2 tablespoons all-purpose flour
2 cups milk
Kosher salt and ground black pepper
¼ cup finely sliced scallions
In a medium saucepan over medium-high, sauté the sausage, onion and corn until all are browned, about 10 minutes.
Add the flour and stir to coat well. Add the milk and bring to a simmer, stirring constantly, for about 5 minutes, or until thickened.
Season with salt and pepper, then stir in the scallions.