SAUSAGE GRAVY
With a Buttermilk Biscuit Recipe
Ingredients
1 lb. bulk pork sausage
1/3 cup flour
1 quart milk
1 tablespoon Worcestershire sauce
Pepper to taste
1 teaspoon onion powder
1 cup water
Salt to taste
Method
Using a medium heat to fry, add 1 tablespoon of oil, add the sausage and 1 cup of water to a large heavy skillet, stir and break the sausage into small pieces until cooked and water is gone. Sprinkle the flour over sausage and stir to coat. Continue cooking over medium-low heat, stirring until some flour turns a light-golden crust on the bottom of the skillet.
Mix together in a bowl; the milk, onion powder, pepper and Worcestershire sauce and pour mixture over the cooked sausage in the fry pan, scrape up and mix the browned crust from bottom of pan. Bring to a boil stirring rapidly, then lower heat after boiling to a low simmer, stir occasionally. Add some salt to taste. Add a little more water if gravy is too thick. Cover pan and let simmer for 5 minutes. Serve over toast or biscuits.
Serves 4-6
Buttermilk Biscuit Recipe
Ingredients
1-1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoon Crisco or generic vegetable shortening
2/3 cup warmed buttermilk with1 tablespoon honey dissolved
Method
Mix the dry ingredients together in a mixing bowl. Using a fork; blend in the
Crisco until the mixture is coarse and grainy then stir in the buttermilk but do not over mix. Put mixed dough out on a floured board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut into squares or rounds. Do not handle the dough too much or biscuits will not be fluffy. Place cut dough pieces on a baking sheet. Lightly brush tops with a little cooking oil then bake at 425-F on the center oven rack for 10 minutes or until tops are a light-gold brown.
MainRecipe.com | Sausage gravy and Biscuit
