Sausage gravy and biscuits

11 Oct

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It may not be pretty, but a plate of biscuits swimming in sausage gravy is mighty fine.

As cozy as woolen socks on a winter morning or as life-bringing after an over-served summer night, it is pure southern comfort.

Go south and start with good biscuits*, like Great Grandmother Ruth’s, taking care to use whipping cream and “not that slop from the supermarket:”

Or head north with Grandma Nora’s:

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Just don’t let a feud errupt!

Our lazy gravy version is simple, as this dish should be. But we are icked out by the call for Bisquick mix. Surely a small amount of effort is justifiable.

1/2 lb Jimmy Dean sausage

2 tbsp flour

2 cups of milk

Crumble sausage and brown in a large skillet. Add flour and cook. Pour in milk and stir until the gravy thickens.

This New York Times version calls for twice as much sausage, so if you are partial to milky gravy, try the portions above. Some people add dashes of Worcestershire or a splash of morning coffee to give the gravy a less pallid colour.

Either way, keep things simple and you’ll agree: sausage gravy and biscuits are mighty fine.

 

1 pound bulk pork breakfast sausage (quality counts and skip the mild).

¼ cup all-purpose flour, or instant flour like Wondra

1 teaspoon freshly ground black pepper, or to taste

2½ cups whole milk

Salt to taste

ground sage to taste (optional)

ground fennel to taste (optional)

ground red pepper to taste

Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.

Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.

Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

*Biscuit notes:

Would like to try 3 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt mixed with 2 cups of cream. Brush tops with cream and bake at 400F for 15 or so minutes.

2 Responses to “Sausage gravy and biscuits”

  1. Mary October 15, 2017 at 7:50 pm #

    Yum! This looks really good! Would you use butter or shortening to grease the tops of biscuits? Can’t wait to try this:)

    • Saucy Cherie October 20, 2017 at 9:39 pm #

      That is a good question. When I make, I will use butter because I never have shortening. Good luck and let us know if you try!

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