I am just going to leave this right here. This. This sausage and gravy and carb-loaded plate of incredible nirvana. This concoction that might make the whole family and all your friends that love sausage love YOU even more. This plate of perfection that you could use to wake Dad up and say HAPPY FATHER’S DAY!
I had sausage, I had a box of Bisquick, and I had milk. That is really all you need and an appetite. The recipe is from Ree Drummond, Pioneer Woman, and I did not change a thing except I opted for regular salt rather than seasoned salt and we used Bisquick. Why improve upon perfection?
Happy weekend, Happy Father’s Day, and ALWAYS Happy Eating!
Next week, I am back to smoothies and spiral salads! After this, I need it!
SAUSAGE GRAVY RECIPE – Click here for Ree’s post AND her biscuit recipe
- 1 pound Breakfast Sausage, Hot Or Mild
- 1/3 cup All-purpose Flour
- 4 cups Whole Milk
- 1/2 teaspoon Seasoned Salt
- 2 teaspoons Black Pepper, More To Taste
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!