Mamu Sausage Gravy
1 recipe / 227 grams Mamu Breakfast Sausage
2 teaspoons / 9 grams Neutral oil
1/3 each / 60 grams Onion, small dice
3 Tablespoons/ 40 grams Vegan butter
3 Tablespoons / 27 grams Chickpea flour
1 cup / 125 grams Vegetable or mushroom stock
¾ cup / 160 grams Plant-based milk
¼ teaspoon / 1 leaf Sage, chopped
¼ teaspoon / 1 sprig Thyme leaves
⅛ teaspoon / .3 g Grated Nutmeg
1 pinch Cayenne pepper (optional)
8 Small biscuits, to serve
- Warm a skillet over medium heat, and add oil. Add Mamu breakfast sausage and onions and cook, breaking up Mamu into small pieces. Cook until Mamu is browned and onions are beginning to soften, about 5 minutes.
- Add vegan butter. Once melted, add chickpea flour and stir to coat Mamu. Cook, stirring, for about 3 minutes or until flour is a light brown color.
- Stir in stock, plant-based milk, herbs, and spices and reduce heat to low. Simmer for about 3 minutes or until the gravy has reached the desired thickness.
- Serve over biscuits.