Breakfast: Biscuits & Gravy

Today I had some sausage (via our friends who were moving and had to clean out their freezer) and decided we would make biscuits and gravy.

I've made biscuits and gravy before, but believe I found a way to cook them without them tasting like flour.  I found the original recipe here, at TastyKitchen which I made some adjustments to.

First you brown the sausage (obviously).  You can use ground, linked, or uncooked patties and break them up.  I find that ground is best for us, but you can do whatever you want or whatever you have in your freezer.  We had patties this time because that's just what we had.

Add the flour, stir.

I found that one trick is to cook the flour & sausage together for a couple of minutes.

This way the flour seems to soak up some of the flavor of the fat (grease) from the sausage.

Add 1 cup of cream.

And 1 cup of milk.

You can also do one or the other.  I happened to have cream and milk on hand.

Add seasonings.

I added salt, pepper, and I sprinkled some parsley and nutmeg.

Let go to a boil, stirring often.

Mixture will thicken.

When it is relatively thick, you can turn the heat down to a simmer (I turn it down to low) and the mixture will thicken even more.

Break open biscuits & serve.

The recipe:

• 1 lb of Sausage (linked, patties, or ground) uncooked
• 3 Tbs Flour (more if needed)
• 2 cups milk or cream (or you can use a combination)
• Can of your favorite biscuits (or your favorite recipe)
• Salt (to taste)
• Pepper (to taste)
• Nutmeg (a pinch)
• Parsley (to taste)

1. Cook sausage in a large skillet.  You need about 3 Tbs of fat/grease in the bottom of the pan.  If there is more/less you might have to adjust the liquid or flour to compensate.
2. I usually cook biscuits at this time so they are warm still when gravy is done.
3. Add flour.  Stir, and cook for additional 2 minutes.
4. Add milk/cream.
5. Boil until thickened.  Keep in mind the mixture will thicken more as it cools, and you can add more milk/cream if the mixture is too thick, and more flour if it's too thin.  If you are compensating, add small amounts at a time.  Too much may cause you to add way too much of either, which will effect taste.
6. Add pepper, salt, nutmeg, and parsley.
7. Cook until mixture is thickened.
8. I usually turn the gravy to low until ready to serve with biscuits.
9. Split biscuits, top with gravy.

Enjoy!