Linda Johnson
(TDY#12116)
Linda Johnson
(TDY#12116)
In a medium size saucepan, heat 2 cups milk, sea salt, and seasoned salt on medium high until it begins to simmer.
Mix the cornstarch with the remaining ¼ cup milk and add to the pan; continue stirring and heating until the gravy thickens.
Mix the sour cream into the gravy until well blended. Add the diced potatoes and vegan sausage crumbles. Serve hot over biscuits.