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Sausage White Bean Gravy

January 6, 2010

This truly delicious gravy is dairy free, for those of you like myself who don’t feel too well after eating dairy. I’ve made it with both canned and rehydrated dried beans and the dried beans were by far the winner in terms of taste and texture. Cook a double batch of white beans and make the White Bean Soup another day!

Sausage White Bean Gravy
1/2 pound of sausage – vegetarian or not
If using vegetarian sausage, you will need 2T EVOO.
4 cups of cooked white beans
6 leaves of fresh sage, rinsed, whole
1-2 cups of broth (chicken or veg)
Sea salt and cracked black pepper, to taste

In your blender, place your sage and beans. Pour enough stock in to make a bean puree that moves easily. If your puree is a bit watery, that’s okay, you can cook out the water in the next step. A bonus is that your gravy will be more flavorful as the water evaporates because you have effectively condensed your stock.
If you’re using pork or turkey sausage, cook it thoroughly in your fry pan and break up any large chunks. If you are using a meat substitute, you will need to cook it in the EVOO or it will dry out. When your sausage is done, pour in your bean puree and combine thoroughly.
When heated through, check seasonings and add salt and pepper, if needed.
Voila! Now top some biscuits, toast, or grits with this tasty gravy and revel in how simply you able to put together a very high protein breakfast. Call dibs on seconds!

Breastfeeding mamas please note, sage is known to reduce output – so if you have supply problems, reduce the sage to half or less. Check KellyMom for more info.


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