This morning, like every Saturday morning, I get up with coffee-induced strength and make my sweetheart breakfast. He's a lover of pancakes and sausage but ever since we moved in together, I have been slowly expanding his palette. I probably have one of the pickiest men in the South! I think I've complained about this before, I'm sure some other ladies can agree!
This is my yummy, stick to your ribs, cold Saturday morning biscuits and sausage gravy recipe!
Shopping list:
Odom's Tennessee Pride Country Sausage (I cut this in half for us since there's just 2 of us!)
Kentucky Kernel Seasoned Flour
Pillsbury Layer Buttermilk Biscuits
Milk
Now, notice I didn't put quantities? That would be because I eyeball all of the amounts. Making gravy is a technique that I have learned takes a lot of trial and error. Add a little flour, stir, add a little milk, stir, let simmer. You get the idea.
So, you want to brown you sausage in a frying pan, I do not use oil to coat the pan first because I have learned it makes the sausage gravy super oily no matter how much I try. I will take a stick of butter, normally I have one I the fridge already cut from something else. I take the end of it and coat the pan surface with butter. Just once, you don't need a ton! Sausage is a fatty meat, hence why the doctor will yell at you for this one, but that just means it makes its own grease. The biscuits take about 15 minutes so I preheat the oven and start them as soon as possible. This DOES NOT have to take a long time!! Who honestly wants to stand at a stove on a weekend morning...or any morning for that matter!?
Once the sausage is completely browned, sprinkle a handful of flour on the sausage and slowly stir while adding the milk. The idea for quantity is to add the amount of milk for how much gravy you need. If I had to guess, I probably use about 2 cups for us two for a good size portion.
Keeping stirring the mixture until it thickens. Once you've reached the consistency you desire, cover and put on low. The longer it is on the heat, the thicker it will get. Don't be afraid to experiment! I will warn that this seasoned flour can get a little spicy along with the spices in the sausage. So if you dont't like seasoning then you may want to try an alternative sausage. Keep the flour! It is the best!!!!
I hope this becomes a weekend breakfast staple in your home for your loved ones to enjoy!
Well, our house has been quite a whirlwind and so this morning I wanted to make a hearty breakfast, with the cold front coming in, today definitely called for it! Bradley recently joined the Eustis Gun Club so he wanted to be up bright and early to get down there. The things I will do for this man! I tell ya! However, there is always time for a Saturday afternoon nap so I got up after morning snuggles and him obviously turning the heat on (let's face it, I wasn't getting up when it was 64° in the house, he's a smart man!). I decided to make homemade biscuits and sausage gravy! Now, I know most Southern women are so proud of their biscuits, I personally don't have the patience and I am one patient belle! So I cut corners in that department and get the Pillsbury biscuits with layers in buttermilk. He doesn't know the difference, he actually requests layers, and I save money and time so it's a win-win!
This is my yummy, stick to your ribs, cold Saturday morning biscuits and sausage gravy recipe!
Shopping list:
Odom's Tennessee Pride Country Sausage (I cut this in half for us since there's just 2 of us!)
Kentucky Kernel Seasoned Flour
Pillsbury Layer Buttermilk Biscuits
Milk
Now, notice I didn't put quantities? That would be because I eyeball all of the amounts. Making gravy is a technique that I have learned takes a lot of trial and error. Add a little flour, stir, add a little milk, stir, let simmer. You get the idea.
So, you want to brown you sausage in a frying pan, I do not use oil to coat the pan first because I have learned it makes the sausage gravy super oily no matter how much I try. I will take a stick of butter, normally I have one I the fridge already cut from something else. I take the end of it and coat the pan surface with butter. Just once, you don't need a ton! Sausage is a fatty meat, hence why the doctor will yell at you for this one, but that just means it makes its own grease. The biscuits take about 15 minutes so I preheat the oven and start them as soon as possible. This DOES NOT have to take a long time!! Who honestly wants to stand at a stove on a weekend morning...or any morning for that matter!?
..xobb
posted from Bloggeroid
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