This gravy is robust enough that adding just a bit of bread turns it into a meal. Try it over a thick slab of toasted sourdough or warm biscuits.

Start to finish: 25 minutes

Servings: 6

1 pound loose breakfast or sweet Italian sausage

1 medium yellow onion, diced

1 cup corn kernels, cut from 1 ear of corn

2 tablespoons all-purpose flour

2 cups milk

Kosher salt and ground black pepper

¼ cup finely sliced scallions

In a medium saucepan over medium-high, sauté the sausage, onion and corn until all are browned, about 10 minutes.

Add the flour and stir to coat well. Add the milk and bring to a simmer, stirring constantly, for about 5 minutes, or until thickened.

Season with salt and pepper, then stir in the scallions.