Step outside the norm by adding a touch of sweet apple flavor to your sausage gravy and serving it in a crusty French bread boat. Try a different gravy flavor if you still prefer biscuits with sausage gravy, though.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 (16 ounce) loaf French bread
- 1 (16 ounce) package bulk pork breakfast sausage (such as Jimmy Dean®)
- 1 small apple – peeled, cored, and finely chopped
- ⅓ cup all-purpose flour
- 2 cups whole milk, or more to taste
- 1 cup apple juice
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
Instructions
- Cut bread into six 4-inch pieces. Hollow out an oval shape in the top of each piece; scoop out some of the bread inside with your fingers or a spoon and discard. Set bread “boats” aside.
- Heat a large skillet over medium-high heat. Add sausage and apple. Cook, breaking up sausage with a spoon, until crumbly and no longer pink, about 8 minutes. Sprinkle flour over the sausage mixture and cook, stirring constantly, until it has been absorbed by the fat, about 3 minutes.
- Reduce heat to medium-low and gradually pour in 2 cups milk and apple juice; bring to a simmer. Stir and simmer until gravy thickens, 5 to 7 minutes. If gravy is too thick, add more milk to thin it out to your desired consistency. Stir in Dijon and season with salt and pepper.
- Ladle the sausage gravy into the bread boats, allowing some to spill over the sides.
- Feel free to lightly toast your bread, if desired. French bread is crusty and a bit chewy, so don’t over toast.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 547 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |