This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Every spring, I go ramp hunting deep in the North Carolina mountains with my buddy Allan. The wild onions love to grow in large patches especially in ravines and around the base of shaded trees. They are more mellow in flavor than scallions, making them wonderful substitutes in scrambled eggs, salads, and pasta. Since their season is so short, between April and early May, I like to make a special version of my sausage gravy to serve with my tall, buttery, Greek yogurt biscuits. Serve spooned over freshly baked biscuits.
Ingredients
- 1 pound mild pork sausage
- 0.5 cups grated apple
- 4 ounces ramp , wild leek
- 1.5 tablespoons all-purpose flour
- 1.75 cups whole milk
- 0.25 teaspoons salt
- 0.13 teaspoons ground black pepper
Instructions
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1
Heat a large 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add sausage and break up into small pieces with a wooden spoon. Stir in apple and all but 1/4 cup ramps and cook on medium-high heat until the sausage is brown and crumbly, 6 to 8 minutes.
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2
Turn the heat down to medium, sprinkle the flour evenly on top of the sausage, and stir until fully coated. Cook for 1 more minute.
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3
Pour in milk and stir well. Continue cooking until the gravy is thickened, but still a bit loose, 5 to 7 minutes. Remove from the heat. Season with salt and pepper. Sprinkle with remaining ramps when serving.
Nutrition Facts
Per serving
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