Venison Sausage Gravy, yes please.

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When I was a kid, the idea of gravy made from sausage was foreign. It was something we never did, but now, I love it.  And sausage gravy from vension breakfast sausage is yummy, has less fat than a traditional pork sausage gravy and is pretty easy to make.  Because it has less fat, you need to add a little butter, but the result is just right.

Start with some butter and venison breakfast sausage in a cast iron or heavy bottom skillet.  Cook over medium-high until the meat is browned.

Stir 3 tablespoons of flour into the meat, one tablespoon at a time so that the flour mixes into the meat and fat without lumps. We like the gravy a little thinner than traditional sausage gravy.  You may want to add another tablespoon of flour to get thicker gravy.

Add beef broth slowly, stirring so that it mixes into the meat and flour.  Bring to a boil and then reduce heat to simmer until gravy thickens.

Heat potato tots in the oven while making scrambled eggs.

Prepare the breakfast bowl by layering potato tots, scrambled eggs, sausage gravy and some grated cheddar cheese.

My husband’s “bachelor trick” for the potatoes is to put the tots in the oven as soon as your turn it on.  Leave them in until the oven is “preheated” and they should be done.  If you like them a little crispier, leave them a few minutes longer.