Vegetarian Sausage Gravy
- 1 lb vegetarian sausage
- 1 lb soy chorizo (alternative)
- 1 heavy blond roux
- 1 cup whole milk
- 1 pinch nutmeg
- some salt
- some pepper
- 1 large skillet
- 1 platter
In a large skillet, cook the vegetarian sausage or soy chorizo (alternative) over medium heat until cooked through and nicely browned, about 15 to 20 minutes. Transfer the sausage to a platter and set aside.
Make a heavy blond roux in the same pan as the sausage to incorporate the grease and browned bits.
Whisk in the whole milk, making sure to get any lumps out until the mixture is smooth. Add two pinches of nutmeg. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Stir the sausage into the gravy. Season generously with salt and pepper. Serve warm.
Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently over low heat.
Can be served with Jojo's biscuits.