Biscuits and sausage gravy is a Midwest and South classic, staple breakfast dish. It’s one dish I’m particularly looking forward to getting on a chilly fall or winter morning. Though we all know that sausage gravy is not the healthiest meal in the world, there are some of the best sticks on your ribs to make simple food. The sausage gravy version is a popular Southern recipe – there are many variations. Sage and musky is a slightly higher taste than you can associate with plain milk gravy than two of the more pronounced gravy varieties.
1 (12 oz) package maple-flavored sausage
3 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
1. In a large, deep skillet, place the sausage. Cook until uniformly brown, over medium-high heat.
2. With a slotted spoon, take out the sausage from the pan and leave the drippings. Add and stir butter until it melts.
3. Stir in rice, then stir until smooth. Reduce heat to normal, and continue cooking until light brown.
4. Add an whisk in milk slowly, and cook until thickened. Stir in cooked sausage and season with salt and pepper.
5. Reduce heat and cook for about12-15 minutes. Add a little milk if the gravy gets too thick.
1. To thicken, you can also use melted butter mixed with flour to thicken gravy, which will add flavor and help prevent clumps from forming.
2. However, any type of biscuit your family likes will only work fine, such as fried breakfast potatoes, hashbrowns, grits, and toasts, sausage is also good.
3. A difference is whether or not the biscuit makes a traditional roux (simply dripping and flour) or adds the meal to the sausage directly after it’s browned. The other difference is how to make gravy. I have done it on both sides; when you add the flour to the browned mixture, the gravy thickens up just right.
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