GROUND****Turkey Sausage Gravy

By Unblond1

10/12/2016 - Updated to use turkey and pork with "sausage" spices - VVG - better than actual sausage, I think. I used fresh herbs. Calculate nutrition

Ingredients

• 4 ounces ground pork
• 8 ounces ground turkey
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dried sage or 1 1/2 teaspoons minced fresh
• 1/2 tsp. dried thyme or 1 1/2 teaspoons minced fresh
• 1/2 tsp. dried rosemary or 1 1/2 teaspoons minced fresh
• 1/2 tsp. brown sugar
• 1/2 tsp. whole fennel seed
• 1/4 tsp. cayenne pepper (scant)
• 1/4 tsp. crushed red pepper flakes (scant)
• 1 tbsp. olive oil
• 1 tbsp. goose fat
• 1 tbsp. unsalted butter
• 3 tbsp. flour
• 1 cup chicken broth
• 1 1/2 cups milk
• pinch malden salt
• freshly ground pepper to taste
• chopped fresh parsley to serve, optional

Details

Servings 4

Preparation

Step 1

* Combine seasonings in a small bowl. Add the ground meat and gently mix in the seasonings.

* Add the olive oil and goose fat to a skillet and cook the mixture over medium heat, breaking it up, until cooked and crumbly and a little bit crispy.

* Remove meat from pan, draining through a sieve, retaining the cooking fat.

* Add 2 tablespoons of the cooking fat to the pan along with the butter and melt. Stir in flour and cook roux for a minute or two. Add stock and mix well until thickened and bubbly. Add milk and do the same.

* Return sausage to pan and reheat to serve, adding a bit of extra milk or stock if necessary for consistency.

* Serve over baking powder biscuits or Red Lobster cheese biscuits