Ingredients
| sausage - turkey, pork, and beef: 1 lb |
| whole milk: 3 cups |
| heavy whipping cream (fluid): 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| black pepper |
| salt |
| ground sage: 2 Tbl |
Biscuits and Sage Sausage Gravy
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
Method
- Fry sausage in large skillet. Crumble sausage as you go.
- Add sage.
- When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
- Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
- Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
- Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
- Pour over fresh hot biscuits. Warning: They may lick the plate clean!