Leftover Sausage Gravy

I had a mix of leftover sausage – two cooked bangers from a restaurant meal, and one uncooked link of Andouille John had left over from a recipe. Combined them both into a gravy we paired with these biscuits (which turned out a little flat — curious if I overworked the dough, had old baking powder, or what. But not posting until I make them more successfully). Less of a recipe and more an idea to keep in mind the next time I have leftover sausage.

2 cooked bangers, chopped
1 link andouille sausage
2 tbsp butter
2 tbsp flour
salt and pepper
1/2 an onion, chopped
about 2 cups milk
about 1/2 cup beef broth, plus more if needed

Brown bangers, onion and a little butter in pan for a minute or two. Add remaining butter and flour and brown to form a roux for a couple of minutes. Stir in milk and beef broth. Simmer for 10 minutes or until thickened. If mixture gets too thick, add a bit more broth (or milk). Season with salt and pepper – serve with biscuits.


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