- 2 andouille sausages, chopped
- 1 teaspoon canola oiil
- 1 1/2 tablespoons flour
- 1 tablespoon chopped sage
- 1 1/4 cups milk
In skillet, cook sausage in oil over high, 5 minutes; transfer sausage to bowl. Cook flour and sage over medium, stirring, 2 minutes. Whisk in milk and sausage; simmer to thicken, 5 minutes. Season; serve on cornbread.