1/2 tube Jimmy Dean sage sausage
2 tablespoons olive oil
3/4 pound mushrooms, sliced (any variety)
2 cloves garlic, minced
2 tablespoons green onion, sliced
1 pound fresh green beans
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon butter, room temperature
1 tablespoon flour
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
Prep green beans by cutting off tips and cutting in half.
Heat grill to medium-high.
Place 12-inch cast iron skillet on grill. Add sausage and cook through.
Add olive oil, mushrooms, garlic and green onions. Cook until softened, about 5 minutes.
Add green beans, chicken broth and soy sauce. Reduce heat to low. Cover the skillet and close grill lid. Cook for 30 minutes, or until beans are tender.
In a small bowl, combine butter and flour with a fork and set aside.
Add cream, salt and pepper to beans. Increase heat to medium-high. Cook uncovered for 1 to 2 minutes. Stir in butter mixture. Continue cooking for about 5 minutes or until sauce reaches desired consistency.
Tip: Follow the same steps to make this on a stove top!