Wednesday, May 25, 2005

Lazy Sundays

Every few Sundays I like to make a simple tasty breakfast. Sure, sometimes I throw out all the stops and do eggs and potatoes and bacon and toast and coffee and juice and...and....and.... But more often I like to keep it simple. This is my WORLD FAMOUS SAUSAGE GRAVY to go on biscuits. OK, maybe not world famous, but it's getting there!

Savory Sausage Gravy with biscuits
1 1lb package of plain breakfast sausage, Jimmy Dean or otherwise
2 TB flour
1 1/2 cups of milk
1 1/2 cups of water
Salt and pepper to taste
Cayenne pepper to taste (optional)

Crumble sausage in a medium high fry pan, brown. Approximately 5 minutes. Stir as needed to brown completely.

Sprinkle flour over sausage. Stir. The fat will be absorbed into the flour. Stir for 1 to 2 minutes.

Pour water, stir to completely combine and dissolve the flour. Add milk. Stir.

Lower heat to a light simmer. Stirring regularly. The mess in the pan will thicken into a rich gravy. Between 10-15 minutes.

Season to taste with Salt, Pepper and cayenne if you wish. I like to have a little heat to my sausage gravy.

Serve over Pillsbury Grands Butter Tastin' Biscuits. Sure, make your own if you want, but these are soooo tasty, I couldn't compete. The biscuits should go in the oven as you start browning the sausage. They will be done just about the same time as the gravy. Serve both hot!

UPDATE: 2/21/06--see photo here.


Dancer in DC said...

Ah, my favorite breakfast. There's just nothing better to stick to your ribs - not even oatmeal!

A note about sausage - this dish is simple, so plain sweet sausage that comes in a tube from the grocery store is fine. But feel free to experiment with other kinds if you like - recently we had it with sage sausage, and that was just fine. You could also splurge on bulk sausage from a good butcher if you wanted to. But in general this is our easy-to-make breakfast that just requires having 2 ingredients at the ready - sausage and biscuits.

Also, the color may vary based on how you prepare it - just ignore it. It's all about the flavor.

Joyous said...

Okay, so pretty much everyone in the world knows I do not cook. But I did Sunday, under Scott's watchful eye, as I made Sausage Gravy and Biscuits! Granted he had to stand in the doorway of the kitchen so I couldn't escape or get distracted, but it was quite possibly easier to make than mac and cheese. Tasty good fun. I even touched the sausage. With my hands. And I was okay. I am confident enough about this dish I think I could even make it on my own. I may have to put a chair in the doorway to keep me from leaving, but I can do it. Thanks, Scotte, for making cooking fun!

ScottE. said...

The longer you leave the sausage to brown, the darker your gravy will be. Yum!!! And I feel the cayenne pepper is necessary, but that's just me.

I have used heavy cream...I don't recommend was out of necessity. I have also used chicken broth...very interesting and would do it again....adds another flavor layer.