Fancy or plain, I love breakfast food…so much, I can eat it for dinner! While this post isn’t about breakfast for dinner, it is about one of my favorite “plain” breakfast dishes…Sausage Gravy!

Truth be told, it’s probably one of the least fancy breakfast dishes. Actually, it’s a poor man’s dish, originally made to stretch what little meat they had. They’d make a gravy with bits of sausage and serve it over bread, mainly biscuits, for a filling meal.

Start by thoroughly combining sausage, chopped onion, and water.

Cook, stirring to break apart, in a heavy skillet until sausage is cooked through and onions are soft and translucent.

Add corn starch, powdered chicken bullion(sodium free), and pepper.  Stir to combine.

Add milk, stirring constantly until mixture thickens.

Sausage Gravy 
Serves 4
4 uncooked breakfast sausage patties, or 1/2 roll of sausage
1/4 cup chopped onion
1/4 cup cold water
1 heaping tablespoon corn starch, can be substituted with all-purpose flour
1/2 teaspoon chicken bullion powder, I used Herb Ox No Sodium
1/4 teaspoon ground black pepper
1 1/2 cup milk
salt
biscuits(click here for a good recipe!)

In a bowl, thoroughly combine sausage, onion, and water. Mix until no traces of water remain. Transfer sausage mixture to a heavy skillet, spreading it out evenly. Heat on medium until edges have become cooked and water bubbles in the center, about 4 minutes. Turn sausage and break apart, cooking until no pink remains, onions become translucent, and water has evaporated, about 3 minutes. Add corn starch, chicken bullion, and black pepper, stirring until no white streaks of corn starch remain. Add milk, stirring until mixture thickens. Salt to taste before serving.  Serve over warm biscuits.