Biscuits and Gravy – A Southern Sausage Gravy Recipe

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by Michael on March 1, 2013 · 0 comments

in Breakfast,Recipes,Technique

The weekend is coming and I need something to take the stress off first thing. I am not sure that  biscuits and gravy is the way to fix the stress that adolescents can cause, but it’s a start. Good old comfort food.

The technique used here is a basic white sauce. Basically it is ratio of 2 tablespoons flour, 2 tablespoons butter (or other fat) to 1 cup milk. 2:2:1. In this case, I assume that 8 ounces of sausage will render 4 tablespoons of rendered pork fat to mix with 4 tablespoons of flour and 2 cups of milk – 2:2:1. With this basic ratio and any number of ingredients, you can make anything from creamed spinach to cheese sauce.

I lie to use Neese’s sausage when possible.

This will be enough for four to have two biscuits each.

Ingredients: 

8 ounces country sausage
4 teaspoons flour
2 cups milk
Salt and pepper

8 Southern style biscuits.
I use Pillsbury frozen Southern biscuits. I can make them better from scratch and some times I will. But usually the time is not worth my time. You could also use drop biscuits or toast, mashed potatoes, an omelet, corn chips and even bake it on top of a pizza dough.

Directions:

Fr the sausage on medium high heat in a heavy and break up the sausage as you go.
Keep stirring and breaking up the sausage for about ten minutes.
Add flour and one teaspoon salt and pepper to pan and stir to cook for 5 minutes on medium.
Add milk and whisk until it comes to a boil.
Let it cook until it thickens. If it gets too thick just add more milk to thin.
Adjust salt and pepper.

Break biscuits in half on plate and cover with gravy.
Serve

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