Spicy Sausage Gravy Pack in a snack bag:
- 1/3 cup dry milk
- 1 Tbsp all-purpose flour
- ½ tsp onion powder (toasted is even better)
- ½ tsp rubbed or ground sage
- ¼ tsp ground black pepper
- 1/8 tsp red pepper flakes
- 1 Tbsp or 1 packet olive oil
- 2 to 4 sticks Hot & Spicy Smoked Sausages
- Salt to taste, hot sauce if desired and a sprinkle of dried parsley
- Carb of choice
Directions: Thinly slice sausage pieces and set aside. Add 1 cup water and oil to a non-stick small pot (a .9 to 1.3 liter pot works well), preferably HAA (Hard Anodized Aluminum). Do NOT use untreated thin Titanium or you will burn the sauce. Using a or a small silicone spatula, dissolve the powder mix in. Add in sausage and heat to boiling over a low flame, stirring constantly till thick. Take off stove, taste for salt. Notes: 2 sticks of the sausage is a serving and contains 390 mg sodium. The gravy needs a small pinch of salt with this. If you prefer a heartier serving of sausage, use 4 sticks and you won’t need salt (most likely that is!).
I served the gravy over 1 cup instant rice. Instant rice is of course simple to make FBC.
1 cup boiling water to 1 cup instant rice, seal bag, in a cozy, for 15 minutes.
How many does this serve? 1 to 2, depending on your appetite. It makes enough gravy to easily cover 2 large biscuits or 4 normal ones, meaning you can serve 1-2 people easily.