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I have been puttin' off and puttin' off this post. I've taken pictures twice and trashed them once. Why, because it's such a complicated dish? Bah! No. Because it's just not very pretty. Poor, sad, red-headed stepchild -- Sausage Gravy and Biscuits.
But it's appearance does not make it any less enjoyed in my house. In fact, regarding the Mmmm factor, it's way up there, with all four children and a husband Mmmmming all the way through their breakfast.
So, I'm breaking down and revealing it in all it's ugliness. If you can disregard it's appearance, Sausage Gravy is darn near perfect. It's cheap, it's simple, it's filling, it's comforting, and it's tasty. My recipe is the way I like it, but make this dish your dish. If you like lots of black pepper, like me, pepper it up. If you like some sage, add sage. The sausage, flour and milk are the basic ingredients. Dress them up to your taste.
Below the gravy recipe is my favorite biscuit recipe. If you have a favorite, just use yours.
Sausage Gravy and Biscuits
6 servings
1 lb. bulk pork breakfast sausage (I use Bob Evans Original)
3 T. butter
3 T. flour
1 c. milk -- give or take a few tablespoons
black pepper, to taste
Heat a large heavy skillet over medium high heat.
Crumble sausage up in the pan -- as much as you can crumble soft, sticky sausage.
Cook until browned and completely cooked through. Remove from skillet.
Now, if you have fat left in your skillet -- estimate about how much is there and add enough butter to make 3 tablespoons. (The Bob Evans sausage I use does not leave any fat so I use all three.)
When butter is melted, sprinkle in flour and whisk into butter for about a minute over medium high heat. Turn heat down to medium and slowly add about 1/2 cup milk, whisking to combine with flour into a smooth sauce. Add more milk as necessary to keep it fluid, but not at all runny. (You might not use all the milk -- just add a little at a time. It all depends on how hot your pan is and how long it simmers.) When gravy comes to a boil, add the sausage back in and stir, then lower heat to medium low. Add black pepper to taste -- I like mine really peppery, but just add and taste and stop when you like it. Usually sausage gravy doesn't need salt, but this depends on your brand of sausage. Add salt if needed. Add thyme or sage or onion powder if you want to jazz it up. Add a tablespoon of milk as needed to keep it fluid, but not runny. Keep warm until biscuits are ready.
Buttermilk Biscuits
makes about a dozen
3 c. flour
1 T. baking powder
1 T. sugar
1 t. baking soda
½ t. salt
⅔ c. shortening
1 c. buttermilk
Preheat oven to 450 degrees F.
Combine flour, baking powder, sugar, baking soda and salt in a large bowl. Cut in shortening. Add buttermilk and stir into a soft dough. Knead dough on floured surface and cut into rounds with a biscuit cutter (or squares if you like squares -- no matter). Place on a baking sheet and bake 10-12 minutes.
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6 servings
1 lb. bulk pork breakfast sausage (I use Bob Evans Original)
3 T. butter
3 T. flour
1 c. milk -- give or take a few tablespoons
black pepper, to taste
Heat a large heavy skillet over medium high heat.
Crumble sausage up in the pan -- as much as you can crumble soft, sticky sausage.
Cook until browned and completely cooked through. Remove from skillet.
Now, if you have fat left in your skillet -- estimate about how much is there and add enough butter to make 3 tablespoons. (The Bob Evans sausage I use does not leave any fat so I use all three.)
When butter is melted, sprinkle in flour and whisk into butter for about a minute over medium high heat. Turn heat down to medium and slowly add about 1/2 cup milk, whisking to combine with flour into a smooth sauce. Add more milk as necessary to keep it fluid, but not at all runny. (You might not use all the milk -- just add a little at a time. It all depends on how hot your pan is and how long it simmers.) When gravy comes to a boil, add the sausage back in and stir, then lower heat to medium low. Add black pepper to taste -- I like mine really peppery, but just add and taste and stop when you like it. Usually sausage gravy doesn't need salt, but this depends on your brand of sausage. Add salt if needed. Add thyme or sage or onion powder if you want to jazz it up. Add a tablespoon of milk as needed to keep it fluid, but not runny. Keep warm until biscuits are ready.
Buttermilk Biscuits
makes about a dozen
3 c. flour
1 T. baking powder
1 T. sugar
1 t. baking soda
½ t. salt
⅔ c. shortening
1 c. buttermilk
Preheat oven to 450 degrees F.
Combine flour, baking powder, sugar, baking soda and salt in a large bowl. Cut in shortening. Add buttermilk and stir into a soft dough. Knead dough on floured surface and cut into rounds with a biscuit cutter (or squares if you like squares -- no matter). Place on a baking sheet and bake 10-12 minutes.
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2 comments:
We love B&G's in our house. It's a go-to for dinner we like it so much.
This is totally my hubby's kind of food!! Thanks, also for that biscuit recipe, it looks great!
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