Ingredients
Method
- Slice the sausage into 1/4-inch rounds. Heat a large skillet over medium-high heat. Add the sausage slices and cook for about 5 minutes until browned. Remove and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
- Sprinkle the flour over the melted butter and garlic. Whisk constantly for about 1 minute to create a roux.
- Gradually pour in the chicken broth while whisking continuously, then slowly add the heavy cream or milk, whisking to prevent lumps.
- Add the broccoli florets, stir, cover, and steam for about 5-7 minutes until tender but bright green.
- Return the cooked sausage to the skillet. Add onion powder, paprika, salt, and black pepper. Stir thoroughly.
- Reduce heat to low and gradually add the shredded cheddar cheese, stirring until melted.
- Taste and adjust seasonings as needed. Serve immediately.
Notes
This dish is quick to prepare and can be made with various substitutions. For a lighter version, use turkey sausage. Leftovers can be reheated on the stovetop with a splash of milk.
