If you love homemade biscuits and gravy, have I got an EASY, great tasting recipe for you! My mother-in-law gave me this fantastic recipe MANY years ago:
1 pkg Hot Jimmy Dean's Sausage
3 Tbsp margarine
5 Tbsp flour
Milk (2 cups +/-)
Salt/pepper
Frozen biscuits
Brown crumbled sausage in large skillet, allowing sausage to get completely cooked (no pink). Using a slotted spoon, remove sausage to a bowl, set aside. Preheat oven for frozen biscuits (usually 22 minutes cooking time). Add margarine to sausage pan's drippings. Over a med-low heat, start adding flour a little at a time, stirring constantly until a nice thick paste is made. If paste is still shiny, add a little flour at a time. Add a small amount of salt & pepper.
Stirring constantly add milk slowly over medium heat. After adding approximately 2 cups milk, add cooked sausage, stirring. As sauce heats up, it will thicken. You want it to just get to an almost boil on medium heat to bring out the flavors of the sausage. Then reduce heat to low heat and allow to cook for about 20 minutes, adding a little milk as needed to reach desired thickness. Put biscuits in oven!
Enjoy!!! Our family LOVES this breakfast and it's a weekend staple. You'll have a hard time finding a better tasting biscuits & gravy anywhere!
Dave & Brenda
Angus & Shadow, Faithful Compatriots
2008 Itasca Sunrise 35L
This is pretty much how I make my sausage gravy, but I use half & half instead of milk. Makes for a richer gravy.
Nothing beats homemade biscuits though. I like to add a little yeast to my biscuits and call them Angel biscuits. Just dissolve about a tsp of yeast in about a 1/4 cup of warm water. Let that sit for 5 minutes and then just add it to your biscuit dough, as you are adding the wet ingredients.
I always make a big batch of biscuits up. My DH is from the south and loves biscuits. I freeze what is left over and pull one or two of them out at a time and re-heat them in the microwave. Great to take along camping, fresh biscuits without the mess of making them!
Cruzette SAL Rally Queen 12 Rallies & numerous Gatherings attended so far!
Judy & Ray
Boomer & Petie Pie (2 Doxies)
F-350 Powerstroke
29' Yellowstone Capri, by Gulfstream
w/ 2 slides
I haven't tried the frozen bisquits, but thought I might the next time we go out. I use a similar recipe for the gravy. And although Cruzette is correct, nothing beats a homemade biscuit, I couldn't make one to save my life! Go figure!
Even easier - frozen biscuits and Bob Evans sausage gravy in a pouch. It's great and believe me it's easy. If there's an easy way I'm the one to find it.
I make my gravy the same way except I don't add the butter and I don't remove the sausage from the pan. Leave it in - omit a step, sprinkle flour over it, brown a bit, add milk, stir. Gravy is a science, not a recipe - my MIL taught me how to make gravy - not my mom...mom wasn't a good cook I'm sorry to say, but MIL was!
Bill & Linda
Ladymc & Shuttlebird
2008 Silver Dodge Diesel Dually 3500 - "The Silver Bullet"
Towing 1998 35 ft. Newmar 5th wheel
20K Husky Hitch & Blue Ox Bedsaver
Handheld Garmin Nuvi 350 GPS AND Sat. in dash mounted GPS in the truck
READY TO ROLL!
Abby LOVES biscuits & gravy and I've never made them. She's had them at friends' houses and keeps pestering me to make them! Guess I don't have an excuse now! Thanks for the recipe. Will have to try it soon!
ladymc53 wrote: I make my gravy the same way except I don't add the butter and I don't remove the sausage from the pan. Leave it in - omit a step, sprinkle flour over it, brown a bit, add milk, stir. Gravy is a science, not a recipe - my MIL taught me how to make gravy - not my mom...mom wasn't a good cook I'm sorry to say, but MIL was!
I agree with this all the way. Nothing simpler than making sausage gravy. I make it exactly the same. I never measure amount for flour or milk. Just add flour until all the meat is coated well and all fat is absorbed, basically until the meat is coated, dry, and pasty looking. Then cook the flour taste off a bit like you would in any standard roux (spelling?). Add milk until you have the volume of gravy you want and let it simmer up to a boil and thicken. If it's too thick, add more milk; if too thin, mix some more flour in with some cold milk and stir it in to thicken. In the latter case, make sure you cook it a while longer to cook off the flour taste of the recently-added flour.
While I go homemade on the gravy, I do cheat on the biscuits and use some type of Pillsbury canned biscuits (usually grands). I just haven't found a biscuit recipe I'm happy with yet, perhaps.
ladymc53 wrote: I make my gravy the same way except I don't add the butter and I don't remove the sausage from the pan. Leave it in - omit a step, sprinkle flour over it, brown a bit, add milk, stir. Gravy is a science, not a recipe - my MIL taught me how to make gravy - not my mom...mom wasn't a good cook I'm sorry to say, but MIL was!
I agree with this all the way. Nothing simpler than making sausage gravy. I make it exactly the same. I never measure amount for flour or milk. Just add flour until all the meat is coated well and all fat is absorbed, basically until the meat is coated, dry, and pasty looking. Then cook the flour taste off a bit like you would in any standard roux (spelling?). Add milk until you have the volume of gravy you want and let it simmer up to a boil and thicken. If it's too thick, add more milk; if too thin, mix some more flour in with some cold milk and stir it in to thicken. In the latter case, make sure you cook it a while longer to cook off the flour taste of the recently-added flour.
While I go homemade on the gravy, I do cheat on the biscuits and use some type of Pillsbury canned biscuits (usually grands). I just haven't found a biscuit recipe I'm happy with yet, perhaps.
Same way here except I used canned evaporated milk. Mix it not quiet half and half with water. And, I cheat with the biscuits too, usually use Grands and bake them at home, all you have to do is re-heat in the microwave.
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