Monday, April 13, 2009

Sausage Gravy with Biscuits

This dish SCREAMS southern comfort food. It's a cozy "stick to your ribs" kind of breakfast and it'll satisfy the heartiest appetite. It's one of many dishes in my recipe archive that uses a basic white sauce as a base and the sausage makes it spicy and satisfying. I've seen recipes that just pour some heavy cream over sausage, but I like a thick sausage gravy, so this is how I do it. Oh, and did I mention that it's simple and quick too? Try it!

1 lb bulk sausage
3 tbs flour
2 cups milk
salt and pepper to taste

In a large heavy skillet, break up the sausage and saute over medium heat until browned. Sprinkle with flour and stir to coat. Continue to saute a few minutes longer, then add the milk. Using a wooden spoon, scrape up any bits from the bottom of the pan and stir frequently until the gravy thickens. Add salt and pepper to taste. Serve with your favorite biscuits or potatoes.

If the sausage doesn't render very much fat, add a tablespoon of oil or butter before adding the flour.
If you can't find bulk sausage, then just use sausage links and remove the casing.
If the gravy becomes too thick, just add an extra splash of milk to thin it down a bit.

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