Sausage Gravy Bombs

Step 1

Prepare Mini Bread Bowls:

Preheat oven to 350 degrees F.

Using a sharp paring knife, cut a hole in the top of each dinner roll and hollow out the inside, leaving about ¼” thick walls/floor. (We would recommend using a pack of dinner rolls that is a few days old or slightly stale.)

Take the top “crust” layer and push it back down into the bottom of the dinner roll so that it now becomes an extra layer of support on the bottom.

Bake the prepared bread bowls for about 5 minutes in preheated oven until dried out and slightly crisp. Remove from oven and let sit while you prepare the sausage gravy.

Step 2

In a skillet, cook the sausage over medium-high heat.

Step 3

Once no pink remains, sprinkle the flour over the sausage and stir to combine. Cook for 2 minutes, until you can no longer smell the flour.

Step 4

Gradually stir in the half and half and milk, a little bit at a time.

Step 5

Add the seasonings. Bring the sauce to a gentle boil for 1 minute, then reduce to a simmer.

Step 6

Gently stir and loosen any remnants on the bottom of the pan as it simmers. It will continue to thicken more and more. Once your desired thickness is obtained, remove from heat.

Step 7

Taste, and add any additional salt/pepper if desired.

Step 8

Optional: Melt 2 Tablespoons cold butter at the end for a silky, velvety finish.

Step 9

Ladle sausage gravy into bread bowls, top with parsley, if desired. Serve warm.