Ingredients
1 lb. maple sausage
1 quart heavy whipping cream
1/2 c. milk
2 tbsp. butter
1-2 tbsp. cornstarch
1-2 tbsp. parmesan cheese
salt and pepper to taste only
Preparation
In large frying pan cook sausage (on med.) until no longer pink breaking up as you go. Set aside pan. (Draining is optional, but drippings add tremendous flavor to gravy.) In another pan add cream and milk and slowly bring up to low boil. Meanwhile in a cup/ bowl mix butter and cornstarch together to make a rue (thickens gravies/ sauces). Take cream off heat and whisk in rue. Put cream back on heat and continue whisking until thickened. Sprinkle cheese and spices to taste. Add sausage (drippings and all) back into cream mixture and heat through. Serve over warm biscuits immediately or let cool down and refrigerate (up to 1 week) until ready to use. To reheat just put back onto stove and simmer (on med.)with a splash or two of milk until heated thoroughly.
