By the way, I am not up to par of my biscuit recipe but hopefully I will fine tune it soon and share. In the mean time you can make your own recipe or get some of those delicious frozen one's from our friend Schubert at the store.
Sausage Gravy - enough for 4 people
1/2 lb (half of a tube) mild sausage - I am a Tennessee Pride gal
3 Tbsp butter
1/3 cup flour
4 cups milk - slightly warmed (I cook it for about 1 minute in the microwave)
3/4 tsp salt
1/2-3/4 tsp pepper (I am a firm believe in a LOT of black pepper for this dish!)
1/8 tsp ground poultry seasoning (yes! another use for it besides Thanksgiving)
In a large heavy bottom skillet or cast iron set on medium heat, cook the sausage until it is lightly browned. I like to break it continuously with my wooden spoon so that I get little tiny crumbles as I think that is best with sausage gravy. Don't let the sausage get crispy, remove it as soon as the pink has cleared away.
Throw the 3 Tbsp of butter into the pan and let them slowly melt. There will be a brown film on the bottom of the pan for the sausage but that love will come in very handy in a wee bit so don't even think about scrubbing the pan!
continuously for about 5 minutes until the mixture has thickened.
|It is still a little too thin. See that?|
|This is the perfect thickness. See those bits of flavor?|