Ingredients
20
20 servings
- •2 pounds breakfast sausage
- •2.5 tablespoons Worcestershire sauce
- •1 cube beef bouillon, crushed
- •1 teaspoon ground nutmeg
- •1 cup all-purpose flour
- •4 cups almond milk, or as needed
- •3 teaspoons ground black pepper, or to taste
- •1 teaspoon salt
Instructions
- Break sausage apart in a large skillet over medium-high heat. Cook until starting to brown, 3 to 5 minutes. Add Worcestershire sauce and let it heat up before adding beef bouillon and nutmeg. Stir and cook sausage until no longer pink, 3 to 5 minutes more.
- Reduce heat to medium-low and sprinkle in flour gradually. Cook, stirring constantly, until flour coats sausage and is completely absorbed. Cook for 1 to 2 minutes more.
- Pour in almond milk gradually, stirring constantly until gravy starts to thicken, up to 12 minutes. Add a little more almond milk if too thick. Season with pepper and salt. Continue stirring vigorously until gravy reaches desired thickness.
- Remove from heat and let cool. Taste and adjust seasoning as desired.
Nutritional Facts
Per 20 servings
- Calories: 155
- Carbohydrate: 8g
- Fat: 10g
- Fiber: 1g
- Protein: 7g
- Sugar: 2g
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