Breakfast Wontons
I was trying to think of something creative to use with the fresh sausage I had made. While I was doing inventory of the freezer I noticed I had some leftover wonton wrappers. I thought sausage stuffed wontons sounded delicious.
The next task was to decide what kind of sauce to use. After talking with my Mother we agreed that a basic Southern milk gravy would be good with them. A little different, but it sounded good.
For those of you above the Mason/Dixon line- Southern milk gravy is what you get when you order biscuits and gravy in the south. It’s basically a Béchamel sauce made with bacon or sausage grease.
Wontons
Stuff each of the wonton wrappers with about a teaspoon of sausage. Wet the corners of the wontons and fold anyway you would like. I like the four-corner fold, but I just folded these in half. Coat with an egg wash.
Bake at 350 degrees until the wontons are golden brown.
Southern Milk Gravy
Fry some crumbled sausage, salt and pepper with butter. Once the sausage has finished add in the flour. Basically you are making a roux.
Next, add warm milk. Stir until you have a thick gravy. Note: No fancy skillets, just the good old non-stick kind for gravy.
Once the gravy has finished, put a fine layer in the bottom of a serving dish. Arrange the wontons. You can garnish with more of the gravy on top if you would like.
This dish actually turned out really well. The only thing it needed was a side of fried eggs.
