If you asked my family if ever they thought they’d see the day where I not only willingly ate sausage gravy and biscuits, yet alone cooked it myself, they would call you crazy.
For the longest time I was very against sausage in any form; ground, patties, links. Well, I’m living proof that tastes change over time. The more times I tried sausage gravy & biscuits, the more I liked it. However, I am also aware that commercial gravy is horrific for you. I had a can of biscuits in the fridge and sausage was on sale $3/pound at my farmer’s market.
I couldn’t resist buying a nice, fresh ground pound of sausage and trying my hand at this artery-clogging breakfast favorite. Turns out, it is actually quite easy. I did cheat and use canned biscuits rather than make my own. But the gravy is more art than science, use your own judgment and tastes when adding milk and flour to make it the consistency you want. You could also use cornstarch to thicken it rather than flour for a gluten-free option.
Pro tip: this sausage gravy would be great over just about any meat or grain, like chicken and mashed potatoes, or ham and rice.
- 1 pound sausage
- 1 can biscuits
- 1 cup milk
- 4 tbsp flour
- Salt & pepper
Step 1: Brown the sausage in a frying pan. Once fully cooked, remove the sausage, drain the fat and set aside.
Step 2: Bake the biscuits in a 350 oven for 10-12 minutes.
Step 3: Add the flour to the pan you cooked the sausage in, slowly whisk in the milk. Add all the milk, and bring to a simmer. Add salt and pepper to taste.
Step 4: Add the cooked sausage back in and mix well. Pour over warm biscuits and enjoy!
|I can feel my taste buds cheering, and my arteries crying…|