Almost like my Granny
I’ve been craving me some biscuits and gravy! Mmm there’s nothing like a plate of gravy to fill your soul with warmth…or remind you that times are low. Poor man’s food at it’s finest without breaking out the Ramen. Actually, gravy reminds me of my Granny. She made gravy and biscuits, gravy and toast- whatever was on hand- all the time growing up. I remember standing by the stove as a little girl as she showed me to make the stuff. Melt the butter. Add the flour. Stir the roux. Finally add the milk and season to taste. Since she’s a vegetarian she always made a simple white gravy and that’s how I’ve always preferred mine. But today I’m feeling a little adventurous. Sausage, anyone?
Aside from fond memories with my Granny (I really should go up for a visit!), biscuits and gravy is a cheap meal. I fed three people dinner and had some leftover for breakfast the next morning all for $4.65. Can’t beat that!
Ingredients:
- 1 lb breakfast sausage
- Butter/oil if needed
- 1/4 cup flour
- 3 cups milk
- Salt and pepper to taste
- Seasoned salt to taste
The first thing you need to do is brown your sausage. I personally prefer to do this in a pot, but you can use a deep skillet or I know lots of people that prefer to use a cast iron skillet. To each their own
Make sure to break it up!
Once your sausage is all browned up, you may need to add some extra fat. This sausage was pretty lean so I added about a tablespoon of oil. I prefer to use butter, but oil works just as well. Now that you have the needed fat, stir in the flour
If you like, you can remove the meat and make a roux, but I’m lazy and find adding the flour directly to the sausage to be more convenient. Make sure to stir the flour in really well.
Let it cook for a minute. This will make a nice thick gravy!
Add the milk. I only like to use 3 cups, but if you prefer a thinner gravy you can add more. Bring to a little boil, stirring constantly. If you don’t stir, it’ll stick to the bottom, the milk will scorch, and all that bad stuff. So keep stirring. Once you get that boil going, turn the heat down to low.
Season with salt and pepper. Go light on the salt because the sausage is usually pretty salty. If your tastes are anything like mine, go heavy on the pepper. I like my gravy nice and peppery. You can add some seasoned salt too (aka Red Robin Seasoning)
Taste as you go!
Allow to simmer until the gravy reaches your desired thickness, maybe 10 minutes. It’s usually done by the time the biscuits are ready. Don’t forget to put them in the oven!
Oh yes, this is what I’m talking about! Plate up and serve!
Not quite like Granny, but still pretty darn good!
armadillas 