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Biscuits & sausage gravy
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| Artist: |
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| Categories: |
Bakery, Biscuits, Breakfast, Muffins & Biscuits |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Bulk pork sausage, sage flav | | 2
| tbsp | Onion, finely chopped | | 6
| tbsp | Flour | | 1
| quart | Milk | | 1/2
| tsp | Poultry seasoning | | 1/2
| tsp | Ground nutmeg | | 1/4
| tsp | Salt | | 1
| dash | Worcestershire sauce | | 1
| dash | Hot pepper sauce | | 1
| can | Ready-to-bake biscuit dough | | | -(7.5 ounce) |
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Procedures:
| 1 | Place sausage in a large, heavy skillet over medium-low heat. | | 2 | Cook, stirring and breaking the sausage into small chunks with a fork, until cooked, about 10 minutes. | | 3 | Add onion; cook until soft and transparent, about 4 minutes. | | 4 | Drain, discarding all but 2 tablespoons of drippings. | | 5 | Return skillet to heat. | | 6 | Sprinkle flour over sausage and stir to coat. | | 7 | Continue cooking over medium-low heat, stirring until flour forms a golden-brown crust on the bottom of the skillet, about 3 minutes. | | 8 | Add milk, poultry seasoning, nutmeg, salt, worcestershire sauce, and hot pepper sauce. | | 9 | Cook, stirring, until thickened, about 5 minutes, scraping up and incorporating the browned crust from bottom of pan. | | 10 | Reduce heat to low, cover and keep warm. | | 11 | Bake biscuits according to package directions. | | 12 | To serve, split biscuits crosswise and place on individual plates. | | 13 | Ladle hot sausage gravy over biscuits and serve immediately |
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