Prep Time: 5 minutes or less Cook Time: 25 minutes
Serves: 4 Ingredients 8 ounces turkey breakfast sausages 1 tablespoon margarine, canola-based, trans-fat free 1/4 dry cup flour, all-purpose 12 fluid ounces evaporated skim milk, canned 12 fluid ounces milk, fat-free 1/2 teaspoon black pepper 6 slices bread, whole wheat
Preparation - Place sausage in a large, deep non-stick skillet. Cook and crumble over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon and drain on paper towels, leaving the drippings in the pan.
- Stir in the margarine until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown.
- Gradually whisk in evaporated milk and skim milk, and cook until thickened. Season with pepper, and stir in cooked sausage.
- Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more skim milk.
- Season with additional black pepper or other sodium-free spices, if desired, such as red pepper flakes, garlic powder, sage, and/or thyme.
- Meanwhile, toast bread until crisp and cut pieces in half diagonally. Place 3 halves on each serving plate, overlapping slightly.
- Spoon sausage gravy over toast, dividing evenly among the 4 plates. Serve immediately with fresh fruit, if desired.
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