I think we all can agree that we have been eating loads of food other than butter and jam on toasted bread long before the food cognoscenti decided that 2015 was the year of “toast”.  I realize that as I write this, fancy “toast” is probably out and crostini is back in.  How do you say toast in German, toastbrot?  Maybe that’s what we’re supposed to call it now so we sound really, really forward and cool.  SNL, can you please resurrect Dieter and maybe in the skit he and Arnold Schwarzenegger are eating toastbrot covered in caviar?  I hear the old man has a movie coming out soon, just a thought.  All I know is that this here toast is awesome and this is a recipe for all you out there craving sausage gravy but don’t feel like making biscuits.  The tomatoes and scallions brighten everything up and if you want to really be hip, slap an egg on it!

Serves 4

 Ingredients:

1 tbsp butter

1 lb. breakfast sausage

8 sage leaves, chopped

3 tbsp AP flour

3-4 cups milk, more if you like it loose (heehee)

Dash hot sauce

Salt, to taste

Black pepper, to taste

Sliced bread, toasted

2 tomatoes, sliced

2 scallions, sliced

Directions:

Melt the butter in a large saute pan over medium high heat.  Add the sausage and sage and cook until all the sausage has browned and the fat has rendered, about 5 minutes.  Make sure that you break up the sausage into bite-sized bits as you are cooking it.  Add the flour to coat the sausage and soak up the oil and cook for another 2 minutes.  Using a whisk, slowly add the milk, making sure to scrape up all the tasty bits that are stuck to the pan.  Cook, whisking continuously, until a creamy gravy forms, which should just coat the back of a spoon, about 5 minutes.  If the gravy becomes too thick, just add more milk.  Stir in the hot sauce and season with salt and pepper.

To serve, top each piece of toast with a hearty spoonful of gravy.  Top with some sliced tomatoes and scallions.