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Ingredients
1 12-oz tube
pork breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper
Directions
Prepare
Flaky Buttermilk Biscuits as
directed. While biscuits are baking, prepare Sausage Gravy as
follows:
Brown sausage in a large
skillet (not non-stick), crumbling while cooking. When sausage has finished cooking,
transfer to a bowl and cover with aluminum foil to
keep warm. (Note: Leave browned bits and pieces in bottom of
skillet!) Remove all but
2 tablespoons of the fat in the skillet. (Note: If you used a
low-fat sausage that produced no fat while cooking, simply melt 2
tablespoons butter in skillet and use that instead
of fat). Whisk flour into the
fat (or butter) and cook over low heat
for about 2 minutes, continuously whisking until blended.
Remove pan from heat and whisk in milk a
little at a time. Continue whisking until mixture is smooth with no
clumps, then return skillet to heat and cook on medium-high,
stirring frequently as gravy comes to a
gentle boil and thickens (about 2-4 minutes). Scrape up as much of the brown bits as possible
on the bottom of the skillet and stir them into the gravy (a metal
flat spatula works best to scrape bottom of skillet).
Salt and pepper to taste. Add
crumbled sausage to gravy and stir to blend, then remove
from heat and serve over
Flaky Buttermilk Biscuits. |
