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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Real Southern Biscuits and Gravy Sausage (Made by my 'Mamaw' in the East Tennessee Smoky Mountains) Recipe

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This recipe for Real Southern Biscuits and Gravy Sausage (Made by my 'Mamaw' in the East Tennessee Smoky Mountains) is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Package of your favorite biscuits (8 Pillsbury Grands - she made from scratch but my way is easier)

Package of Jimmy Dean Sausage (temperature to your taste - hot, normal, etc - do not use sage or maple)

3-4 heaping tbsp of white flour

1 pint - 2% to Whole milk (1% is too watery)
Directions:
Directions:
Cook biscuits so that they are done when you are done with the gravy (gravy takes about 10-15 minutes)

Place sausage in a cast iron skillet and cook on medium high heat ( spray bottom with Pam to reduce sticking)

As sausage cooks, keeping cutting until it looks like ground beef for a taco.

Cook till done - I like a little darker brown for taste.

Drain excess water out of the skillet after cooking - keep the sausage in the skillet.

Put sausage back onto burner on medium high heat and add the flour - 1 spoon at a time - stir in good until the flour is absorbed by the sausage ( this goes pretty quickly). The amount of gravy is controlled by the amount of flour, the thickness of the gravy is controlled by the amount of milk.

Pour in the milk and stir. Start by just covering the sausage and wait for the milk/gravy to start to bubble/boil - then add milk for desired thickness (you can always add more milk for thinner gravy, but hard to make it thicker after adding too much milk - if it is too thin, then keep at bubbling temperature for more time - don't add more flour after the milk)

Once gravy is right, turn off heat and serve on top of biscuit halves.

 

 

 

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