You can cook with confidence and style
Sausage Gravy...
Marries Buttermilk Biscuits!
When my sausage gravy met my buttermilk biscuits everyone
rejoiced and lived happily ever after!
The one has to go with the other for a fabulous breakfast treat.
Sausage Gravy: A Real Restaurant Recipe
Preparation time: about 25 minutes. 12 servings.
Cooking Conversion Table
Ingredients:
1 1/2 pounds sausage
2 ounces fat from cooked sausage
1/2 ounce onions, minced
1 1/2 ounces flour
2 cups beef or pork stock
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Cook sausage, drain and save the fat
Add onions to fat and cook until transparent
Add flour and cook 5 minutes but DO NOT brown the flour (you have just made a "roux" )
Heat stock and milk together in a separate pan
Add your "roux" to the stock-milk mixture, stirring with a whip
Cook until thick and smooth
Add salt and pepper to taste and add back the cooked sausage and stir
Fabulous!
To find my secret restaurant recipe for Buttermilk Biscuits, click here please.
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