Chef Meg's Not-So-Southern Sausage Gravy
By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version. Guess what? My teenage son had no idea his "sausage" gravy had a secret ingredient!
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4
Total Fat: 7.2 g
Cholesterol: 1.8 mg
Sodium: 49.6 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.9 g
Protein: 4.9 g
My version of Buttermilk Biscuits and Sausage Gravy has about 1/2 the fat and less than 10% of the sodium of a restaurant version of biscuits and gravy!
Psst... if you really miss the sausage, you can use half sausage, half mushrooms and you'll still save on fat and calories.
2 tablespoons olive oil
1/4 large onion, chopped
2 cups (about 8 ounces) mushrooms, chopped*