SAUSAGE GRAVY

 

• SAUSAGE GRAVY
• 2 tbsp. unsalted butter
• 1 small yellow onion, peeled and small diced (about 1/2 cup)
• 1 tbsp. finely chopped fresh sage leaves
• 2 tbsp. flour
• 1/4 lb. breakfast sausage (not links), cooked and finely crumbled
• 2 cups half-and-half
• 2 cups heavy cream
• 1/4 tsp. cayenne pepper
• Salt to taste
• Lemon juice to taste
• Tabasco to taste
• Worcestershire to taste
• FRIED SAGE LEAVES (FOR GARNISH)
• Vegetable oil as needed (enough to “float” the leaves)
• 6–8 whole sage leaves
• Salt to taste

PREPARATION

1. In a large sauce pot over medium heat, melt butter until almost foamy. Add the onion, and cook until it appears translucent, about 2 to 3 minutes. Add the sage, stirring frequently. Do not brown. Quickly stir in flour. Add the sausage, half-and-half, and heavy cream, and bring sauce to a boil. Lower heat and simmer until liquid is slightly thickened, about 10 minutes. (Adjust heat so liquid does not simmer over the sides of the pot.) Add cayenne pepper, and season with salt, lemon juice, Tabasco, and Worcestershire to taste. Puree until smooth and combined: Use an immersion blender (in the pot) or transfer the liquid to a blender or a food processor and work in small batches.
3. Heat the oil in a heavy-gauge sauce pot with tall sides over medium heat until it reaches 325°F. Carefully drop each sage leaf into the hot oil, and turn once after 30 seconds. Cook until color darkens, about another 15 to 20 seconds, and remove the leaves from the oil. Place on a paper towel to drain, and season with salt.