Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

I've shared this recipe with . . .

Sausage Stuffed Stuffing

Awesome appetizer and a quick and easy gravy!

Popeye's Cajun Gravy

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes

Heat vegetable oil in a large saucepan over medium heat.

Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.

Remove gizzard from the pan and let cool.

Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork.
Mix with your hands until well mixed.

Add bell pepper to the saucepan and saute it for 1 minute.

Add ground beef and pork to the pan and cook brown.

Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then
immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil.

Reduce heat and simmer gravy until thick - about 30 to
35 minutes.

Source:  My personal recipe collection ~ original origin not known