Saturday, August 4, 2012

Biscuits and Sausage Gravy

This is something my husband is always tempted to order at a restaurant for breakfast. I decided to make it at home and was surprised at how easy it is to do.
  • 8 Homemade or Refrigerator Biscuits baked according to package instructions.
  • 1 pkg. (approx. 1 pound) ground breakfast sausage. I used the hot variety.
  • 2 Tablespoons flour
  • 2 cups milk
  • 1/4 cup chopped parsley to add some nice color
Prepare your biscuits and put them in the oven to bake. While biscuits are baking cook the sausage in a skillet until cooked thoroughly. Sprinkle flour over the sausage and stir in and cook for 2 minutes. Add 2 cups of milk all at once and cook stirring until the mixture thickens. Add the fresh parsley. Cut open a biscuit and place on plate. Cover the biscuit halves with the sausage gravy and serve while hot.
Serves 4 with seconds on biscuits.

Note: If you choose to use ground pork that isn't seasoned already add some sage, pepper and salt to the sausage to taste.

14 comments:

  1. I make this all the time. One of my favorites.

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  2. Now that's comfort food! I've never made it but since we have some of the best pork sausage in the world here in our area I must try this sometime!

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  3. I just made this for supper the other day! (yes, sometimes we have breakfast for supper :) ) So quick and easy to make, except I made "from scratch" buttermilk biscuits, so it took just a little longer.

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  4. OMG, so unhealthy, but so good.
    Claire

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    1. If it is so unhealthy, how can it be good? I don't know why anyone would even eat this.

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    2. I may be unhealthy in large amounts. But in moderation it's Heaven on a plate.

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  5. I've eaten this before..so good!

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  6. Im assuming your packet biscuits are what the English would call scones?? I would make my own scones as they are so simple to make and I would add cheese and chives.

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    Replies
    1. Joluise, Scones would work and the addition of chives and cheese would be nice...

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  7. A southern staple! Looks delicious.

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  8. Add some eggs on the side and a bowl of grits . . . Heavenly!!!

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  9. What is the purpose of sprinkling flour over the sausage? Thickening agent perhaps? What about the grease from cooking the sausage; do you drain that off before adding the flour? I must be thick because I don't understand this recipe.

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    1. Betty, yes, the flour is the thickening agent. I used chicken sausage and there wasn't a large amount of grease so I didn't drain it. You could drain the sausage after cooking if you end up with a lot of grease.

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