Ingredients
1 lb Sage Sausage
1tsp chili/red flakes
2 tbsp flour
Chicken stock, (2-3 cups, but may only use 1 cup)
3/4 cup whipping cream or half-and-half (have 1 cup available)
Salt and Pepper
Preparation
Brown sausage, breaking it up. Pepper lightly. About half-way through browning, add chili flakes. Once sausage is browned, sprinkle flour evenly as you can over the sausage (2 tbsp is an estimate, probably more like 1.5 tbsp.). Let flour cook and absorb, around 2-3 minutes, stirring every 30 seconds.
Add about 1/4 cup chicken stock and simmer. Then add another 1/4 cup chicken stock, as the first addition thickens. Add 1/4 cup whipping cream. As it thickens, add another 1/4 cup cream. Bring to light simmer. Salt and pepper to taste. Add equal amounts of cream and chicken stock as needed to reach desired consistency. Reduce to low.
Serve with Buttermilk Biscuits.
