Good gravy made easy! Rich & creamy with red bell peppers, onions, garlic, Worcestershire sauce, & nutmeg served over golden brown sausage links on crispy Texas toast.
Red Pepper Gravy & Sausages
- Brown sausages in a large skillet, turning as they cook, until done and a little bit crispy. Remove to drain on paper towels.
- Keeping sausage drippings in the pan, over medium heat saute onions, red bell peppers & garlic until softened. Season with salt and pepper. Stir in Worcestershire sauce & nutmeg until well blended. Sprinkle flour over the vegetables and stir to mix, cooking and stirring for about 2 minutes.
- While stirring slowly pour in chicken broth and milk. Mixture will start to thicken into a gravy quickly. Turn heat to simmer and continue to cook about 4-5 minutes. Stir in half the chopped parsley and remove from heat. Taste and adjust seasonings.
- Serve a few links of sausage on toasted bread (biscuit or muffin), topped with a generous portion of red pepper gravy and another sprinkle of parsley.
12 oz pkg Swaggerty’s Farm Premium Sausage Links
1/2 cup diced yellow onion
1 red bell pepper, diced (about 1 cup)
2 garlic cloves, minced
Salt and black pepper to taste
1 generous teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 tablespoon all purpose flour
1 cup low sodium chicken broth
1 cup whole or 2% milk
A few stems of Italian parsley chopped (or regular curly parsley)
Toast suggestions: Thick slices of Texas Toast with butter & garlic /English Muffins toasted or even your favorite biscuits