Directions: |
Directions:Prepare the biscuits according to the directions, set aside.
Cook the sausage and cut it up into bite-sized pieces. Remove the sausage from the pan, but don't drain it (this is yummy, but definitely not health food). Melt the butter in the pan with the sausage drippings (should be about 2 tablespoons worth) and stir in the flour.** Cook the butter and flour for 2-3 minutes, stirring constantly over a medium heat. Slowly add the cold milk, again stirring constantly over medium heat. You can change the amount of milk, but the end result should be a thick, creamy sauce. Towards the end of the milk, stir the sausage back in. Add the spices and thoroughly mix them in. Cut a biscuit in half and spoon the sausage gravy over it. Enjoy!
** It is important that the amount of flour and butter is the same, so if you reduce or increase one, do it to both. Also, if there is less them 2 tablespoons of drippings you will need to add more butter or less flour. |
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Notes: |
Personal
Notes: Note: My main course recipes tend to make large amounts. I don't have time to cook except on the weekends, so I make enough to have leftovers for another two or three meals during the week. However, they are easy enough to cut in half if you don't want a lot of extra.
This is one I came up with because I liked ordering it whenever we visited the South. I wanted to see if I could come up with my own version. Both Joel and I think it was a successful experiment!
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This recipe for Biscuits and Sausage Gravy is from