Seriously suspicious sausage gravy (it's just that good).

When I was still a, flesh-eating, zombie (a time I lovingly refer to as my childhood), we used to go to Bob Evans for family breakfasts, softball tournaments and really any time that warranted pancakes.

On the off chance I wasn't stuffing my face with a stack of pancakes (have you noticed that the only way I'll actually entertain the thought of eating breakfast is if it's a dessert?), I was probably filling up on their super savory sausage, biscuits and gravy.

This recipe is a serious, country-road-take-me-home quality breakfast.

And it's brought to you by the Chubby Vegan Dad. He has been cooking this up (as breakfast, lunch OR dinner) for the last few years and because he does such a kick-butt job with it, I designated him the sole sausage gravy chef.

Seriously suspicious sausage gravy
(Serves 4-6)
1 "tube" of Lightlife Gimme Lean Sausage (SO good)
2 cups almond milk
1/2 cup butter
3/4 cup whole wheat flour (you can add a little more depending on what texture you're desiring, the more flour, the more thick and lumpy)
Handful of minced garlic
LOADS of pepper (to taste, but hubby puts a serious grind on our black pepper for this recipe)
Cajun seasoning (to taste)
If you're lazy in the morning like I am and don't feel like baking biscuits, a package of crescent rolls

Preheat oven to 375 degrees and bake crescent rolls for 10-15 minutes.
Tear "sausage" into chunks and cook in a skillet with garlic on low-medium heat until browned.
In a saucepan, mix butter and almond milk and bring it to a low boil. Add in whole wheat flour and whisk on a low boil for a few minutes, reduce to a simmer and allow to thicken. Stir in as much black pepper and cajun seasoning as your palette prefers.
Mix sausage and garlic into gravy.
Smother crescent rolls in sausage gravy.

Drool. A LOT.

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