Sausage Gravy and Biscuits
I found this recipe online and am posting it here for reference because it is easy to make and a regular favorite for weekend brunch at my house.
I found this recipe online and am posting it here for reference because it is easy to make and a regular favorite for weekend brunch at my house.
- Carbohydrate 8.77321472539445 g
- Cholesterol 81.1665010979881 mg
- Fat 29.3776647212741 g
- Fiber 0.21030833764871 g
- Protein 14.7904339411675 g
- Saturated Fat 12.5256724845742 g
- Serving Size 1 1 Serving (173g)
- Sodium 771.302884519368 mg
- Sugar 8.56290638774574 g
- Trans Fat 2.40818279730507 g
- Calories 361 calories
Step-by-step
- Brown and crumble your favorite ground breakfast sausage and set aside.
- Next, bake 6 biscuits as per their directions, and as they are baking prepare the gravy as follows:
- Melt the butter in a saucepan and then combine it with the flour, seasoning salt, pepper, and paprika.
- Next, whisk in the milk and Worcestershire sauce all at once.
- Cook and stir until bubbly and to desired thickness.
- Once thickened, add the sausage and drippings and stir.
- When the biscuits are done, slice them in half and top with the sausage gravy and enjoy!
Peppery, thick pork drippings cling tightly to a velvety cream base that blankets a split, steam-venting pastry. Making this breakfast dish requires precise coordination between the oven and the stovetop. Biscuits demand high heat to rise correctly, while cream-based gravies require moderate heat to prevent scorching. Brown the pork first in a heavy-bottomed skillet over medium heat until deep mahogany crusts form on the meat particles. That fond creates the savory backbone of the sauce. Whisk the flour directly into the melted butter and rendered fat to cook out the raw starch flavor for at least two minutes before pouring in cold dairy. Adding cold milk to a hot roux prevents lumps from forming. Cook the mixture until it coats the back of a spoon, leaving a clear path when dragged with a finger. Many cooks ruin gravies by using high heat, which breaks the dairy emulsion and yields an oily, grainy texture. Whisk constantly while the sauce comes to a gentle bubble. Keep the finished gravy warm over very low heat with a splash of milk if it thickens too much while waiting on the baked goods.
