Some facts about chicken sausages:
- They are already fully cooked when you buy them so it doesn't take long to heat the links up. I assume if you were stupid enough to eat a raw "fully cooked" chicken sausage, you probably wouldn't get sick from eating it.
- Chicken sausages don't have a lot of fat in them(they only have 2 grams of fat per link, which doesn't lend itself well to a sausage gravy without an additional fat source like lard(eww!) or olive oil)
You will need:
A skillet pan
For the gravy:
3 pumpkin spice chicken sausages
2 tbsp. of extra virgin olive oil
2 tbsp. of all-purpose flour
2 cups of milk(I used fat-free milk, but you will get a creamier gravy if you use a milk with fat in it)
Pinch of salt
2 tbsp. of black pepper
2 tbsp. of cinnamon
Biscuits to pour the gravy on top of
1. Cut the sausages into small pieces
2. Pour the olive oil into the skillet pan.
3. Heat the skillet pan up on the stove.
4. Once the pan is heated up, add the sausage pieces into the pan.
5. Brown the sausages by coating flipping them over with a spatula. Watch out for splashing hot oil due to the moisture in the sausages!!
6. Remove the sausages from the skillet pan once they are cooked. DO NOT WASH YOUR SKILLET PAN! You need the fat from the chicken sausages and the oil to make the gravy.
7. Add the flour into the pan. Whisk the fat/oil mixture and flour until you get a thick sauce, which is known as a roux.
8. Continue whisking for 30-60 seconds.
9. Add 1/2 cup of milk into the pan, while whisking at the same time. Be very careful of splashing hot liquids!!
10. Make sure there are no flour lumps in the gravy.
11. Add another 1/2 cup of milk into the pan. Whisk.
12. Add the salt, black pepper, and cinnamon to the gravy. Whisk the ingredients together.
13. Add the remaining cup of milk into the pan. Whisk for 30-60 seconds.
14. Let the gravy simmer at a low heat for 5 minutes.
15. Pour the gravy onto some biscuits(optional). Bon appetit!