Tuesday, September 11, 2007

Biscuits & Sausage Gravy....

A bunch a folks been a tellin me that my Biscuits and Sausage Gravy recipee was so good that when thay made it and ate it...their tongue's were hittin the roof a their mouth so hard it damned near slapped their brains out, swear t'God...so, c'here it is agin.......

Biscuits & Sausage Gravy

The amounts of the following ingredients will depend on the number in your party so adjust the quantities to insure that everyone will leave the breakfast table with a full stomach.-

Package(s) of Pillsbury Grand or Buttermilk Biscuits (unless you make your biscuits from scratch.-

2 to 3 tubes of Pork Sausage, or any good Pork sausage you prefer.-


All purpose flour-


In a large frying pan (a seasoned cast iron is best but not necessary), cook the sausage over medium heat until done.

At this point you can use either of the following techniques.

1) Strain all the grease from the sausage into another pan if you have one, OR

2) push all the sausage meat to the part of the pan furthest away from you, then tilt the pan so that all the sausage grease settles toward you. You can then place another utensil under the far side of the pan to help it remain stable and tilted while still over the burner.

Into the hot grease, sprinkle 2 tablespoons of the flour (maybe 3 if your making a very large amount of gravy). Let the flour cook in the grease about a minute or so (this eliminates a floury taste to your gravy).

Turn the heat up to medium high and start adding the milk slowly, stirring constantly. Keep adding the milk and stirring until the desired consistency of the gravy meets your liking.

Combine all the sausage meat into the milk gravy, sprinkle in a little pepper to taste and keep warm on low heat.

Cook the Biscuits in a toaster oven or oven as per package directions. Serve the gravy over split hot biscuits.

Biscuits and gravy goes very well with scrambled eggs and pan fries, and if you want, put some gravy on your scrambled eggs as well.
Also, try to serve a good French Roast coffee with real warmed cream for a touch of New Orleans.

This meal won’t help your cholesterol (after all, I'm not yur doctor, I'm yur cook).... but it sure will taste great and stick to your ribs on a cold Fall or Spring morning. MmmmmmBoy!


....and take a moment to remember..... "Lest we Forget"....