Tuesday, February 4, 2014

Biscuits and Sausage Gravy Recipe

Biscuits and Sausage Gravy Recipe


We've been having a hard, cold and snowy winter here in Michigan, with freezing rain, heavy snows, and the bitter cold of the Polar Vortex. We've been staying warm with our new wood stove and enjoying frozen vegetables from the farm, canned applesauce and salsa and the best pork we've ever had.  This recipe has been one of our favorites this winter and become our favorite way to use the bulk seasoned sausage from our hogs. The gravy has a bit of a kick, so you prefer it a little mellower, reduce the cayenne pepper and black pepper. Thin it to your desired consistency with coffee or warm milk. 

Biscuits:

-2  1/2 cups of Bisquick mix
-1/2 teaspoon of onion powder or garlic granules (depending on your preference)
-Sprinkle of salt
-2/3 cup of half & half


1. Preheat oven to 450 F 

2. Mix together ingredients in a medium sized bowl.



2. Drop by spoonfuls onto parchment paper on a cookie sheet. Flatten the top slightly with fingers greased with olive oil.  



4. Bake at 450'F for 8-10 minutes.



Sausage Gravy:  

-1 lb bulk sausage
-1 tablespoon water
-1 cup half and half, scalded
-3 tablespoons flour
-3 tablespoons butter
-1 teaspoon black pepper 
-1/2 teaspoon salt
-1/4 teaspoon cayenne pepper
-1/2 teaspoon onion powder
-2 Tablespoons of reserved sausage cooking liquid
-1/2-1 cup warmed milk to thin out gravy or black coffee for "red eye gravy"

1. Fry up 1lb bulk sausage of your choice. Cook in cast iron pan with 1 tablespoon of water in the pan to help disburse the fat and cook more evenly. Break into crumble size pieces as cooking, drain.




2. Reserve 2 Tablespoons of water/grease liquid for the gravy.

3. Using a small or medium sized double boiler, bring the water in the bottom to boil. If you don't have the right size, you can always improvise!


Hey, it works.


4. In a small saucepan, heat up 1 cup half and half, scalding it.

5. Melt 3 tablespoons of butter in the double boiler.

6. Whisk 3 tablespoons of flour into melted butter.

7. Add in scalded half and half, slowly adding while whisking constantly. Cook over simmering hot water, whisking constantly, until thick and smooth.

8.  Add the spices and combine.
Gravy after spices have been added



9. Add the 1 lb cooked sausage and 2 tablespoons cooking liquid and combine. Sausage gravy will be quite thick by now.




10. Add 1/2 cup to 1 cup warm milk to the sausage gravy, or black coffee for "red eye gravy" to thin the sauce to desired consistency. 

11. Top on biscuits and enjoy!










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