- 35 sausages
- 1 large yellow onion
- ½ cup of flour
- ¾ gallon of whole milk
- 4 quarts of heavy cream
- 4 oz. of chicken base
- 2 teaspoons of cayenne pepper
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- ¼ cup of cornstarch
- 2 tablespoons of oil
In a large pot using medium heat oil and sliced onion until onion starts to brown.
Add sausage to pot and stir allowing sausage to become brown and crispy all around.
Once sausage is browned drain the oil from the pot leaving about a ¼ cup in the pot.
Add the flour making sure to evenly coat the sausages.
Add the milk to the pot and bring pot a slow boil to allow the milk to thicken about 15-20 mins.
Once milk is thickened up add the heavy cream and bring the pot back to a boil about 15 mins.
Add cayenne pepper, salt, black pepper, and chicken base.
Remove pot from heat and blend all ingredients together using the mixing stick making sure to leave behind bite size pieces of sausage.
Mix cornstarch with 4-5 cups of hot water and slowly add to gravy will whisking to thicken gravy if needed.