Healthy Sausage Gravy
1 lb Ground Chicken (97/3)
2 tsp Black Pepper
1 tsp Smoked Paprika
1/2 - 1 tsp Crushed red pepper
1/2 tsp Kosher Salt or 1/4 tsp Table Salt
1/2 tsp rubbing sage
1/4 tsp of All Spice
2 Tbsp (24g) Swerve Brown, or a brown sugar substitute
2 Tbsp (28g) Light Butter
1/4 C (30g) All Purpose Flour
1-2 tsp Ground White Pepper*
3 C (720mL) Skim Milk, or your choice of milk
Mix the spices for the breakfast sausage together in a small bowl while you heat a large skillet over medium-high heat.
Add the ground chicken to the skillet, using a spatula to finely crumble. Add the spices about halfway through cooking, stirring until the chicken is evenly coated. Continue cooking until the chicken is fully cooked and crumbled.
Reduce the heat to medium-low. Add the butter, flour, and white pepper to the chicken, stirring until no longer visible.
Gradually add the milk and continue cooking for 8-10 minutes, stirring occasionally, until the gravy thickens. Once the gravy is as thick as you'd like, reduce the heat to its lowest setting to keep warm. (If the gravy thickens too much as it cools, you can add a bit more milk.)