![]() ![]() Brown the sausage over medium-high heat until no longer pink. With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. (Optional: Brush with melted butter when biscuits first come out of the oven.) Serve immediately.Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.ĭrop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. To serve with biscuits, cut a biscuit in half, lay both halves on a plate and spoon some gravy over them. Then simmer the gravy for about 10 minutes, stirring occasionally, until the gravy is thickened. Stir the mixture constantly to break up any lumps as you bring it to a simmer. If you like a bit of heat feel free to add some hot sauce. Gradually add the milk along with all of the seasonings. This is will both eliminate the raw flavor of the flavor and greatly enhance the overall flavor of the gravy. Add the onion and cook until soft and translucent, 5-7 minutes.Ĭook, stirring regularly, until the mixture is a light golden brown, 5-7 minutes. Heat a large skillet over medium-high heat, break off/crumble pieces of the sausage and cook until no longer pink. Because when you’re happy your spouse, children and everyone around you is happier. You can take it from a mental health/marriage counselor: Occasional indulgences like this will benefit both you and your loved ones. And yes, an occasional indulgence is just fine. So next time you’re making bacon, pour those drippings into a jar and save them for this sausage gravy. Not that I didn’t already know that (believe me I did!), but you can’t eat the best home-style meals in those hole-in-the-wall style restaurants in the south without gaining an even deeper conviction of that truth. This is, after all, a traditional southern dish and something I’ve learned over and over again from my travels through the south is that bacon grease makes practically everything taste better. That’s right, good ol’ fashioned bacon grease. I’m going to tell you right off the bat: For the BEST flavor you need to use bacon grease. In addition to biscuits this sausage gravy is also fabulous served with hash browns, toast, cornbread, waffles, grits and mashed potatoes. And if you’d like to try some real down-home, traditional southern style biscuits like the kind your grandmother made with lard for the fluffiest texture you’ve ever tried, try our other version, our BEST EVER Buttermilk Biscuits. We provide a recipe for classic homemade buttermilk biscuits in the recipe below. Hence the popular combo, Sausage Gravy and Biscuits, or simply Biscuits and Gravy. The traditional accompaniment is biscuits. ![]() It’s quick and easy to make, is stick-to-your-ribs filling, and is simply some of the best comfort food ever! Can I Make Sausage Gravy in Ahead of Time?Ībsolutely yes! Store it in the fridge for up to 1-2 days and whenever you’re ready to serve it simply place it in a saucepan and reheat it gently on the stovetop. Served over fluffy hot biscuits, you can find it served in practically every American diner. Sausage gravy has been an American breakfast staple since shortly after the American Revolutionary War and it remains one of America’s most popular breakfast items. Creamy, smooth, and velvety sausage gravy poured over hot and fluffy buttermilk biscuits….that’s what I call pure heaven! Try this phenomenal Sausage Gravy recipe along with our homemade biscuits recipe and you’ll be in heaven too! ![]()
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