MUFFINS and GRAVY – match meats

MUFFINS and GRAVY

You know biscuits and gravy? This is muffins and gravy! English muffins, the greatest biscuit in the world! Topped with Match Meat Italian Sausage without the Meat Gravy! Made with Pinot Grigio wine, almond milk, mushroom, sweet onion and celery. What more could I ask for? 

Makes 4 cups gravy

2 T. grape seed oil

2 stalks celery, sliced into 1/4 inch wide segments

1/2 c. diced sweet onion, 1/4 inch squares

1 c. diced white button mushrooms, 1/4 inch cubes

salt to taste

1/2, 16 oz. pkg. Match Italian Sausage Without The Meat, thawed

1 t. garlic powder

1/2 c. Pinot Grigio white wine

2 T. Liquid Alternative Butter

2 c. AlmondBreeze Almond Milk – unsweetened – or other nut or soy milk suitable for savory dishes

2-3 fresh rosemary sprigs

1/3 c. additional white wine mixed with 2 T. cornstarch and 2 T. tapioca flour till dissolved

pinch of nutmeg

salt and pepper to taste

English muffin halves lightly toasted and spread with softened margarine

extra rosemary sprigs for garnish

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In large skillet, over medium heat, melt oil. Add celery and saute till softened.

Add onion and mushroom, a little salt, then saute till all veggies are tender. (Celery takes longer to cook, so start with the celery, then add the onion and mushroom after the celery is on its way. I like mine pretty soft when it’s in a gravy, so cover a short while to help it along.)

Crumble Match Italian Sausage into skillet.

Add garlic powder. Toss to evenly disperse ingredients. Reduce heat to low.

Add white wine, butter alternative and almond milk and rosemary sprigs. Stir well and bring to soft boil.

Pour liquid starch into skillet, stirring continuously till thickened.

Continue to cook on low heat for about 5 minutes, stirring often.

Add pinch of nutmeg and salt and pepper to taste.

Remove from heat till ready to reheat and serve.

If left to sit more than an hour the gravy may need a little more thickener. Dissolve a little tapioca flour in a cup with a little wine. Adding to heated gravy and stir till thickened then cook till starchy feeling in the mouth disappears.

Spoon over toasted English muffin halves. Sprinkle with paprika if desired and garnish with a rosemary sprig and a twist of fresh grind black pepper.

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Notes: Tapioca starch adds a gelatinous quality – like chicken fat – to this gravy.

I like my gravy fairly thin so that it seeps into the nooks and crannies of the English muffin toast. If you want it thicker, then use more tapioca flour or cornstarch. Adjust for salt.

This gravy made with Match Meat has a real meat flavor, so be ready for that.

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