I am a private chef, caterer and cooking instructor and I'm passionate about all things that make life better, beautiful and more tasteful. Please enjoy the videos found below. I hope you will find them informative and fun.
Serve this wonderful Southern-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh or spiced fruit, or serve along with a complete breakfast. The recipe below makes enough for two large portions… you’ll probably want to double it to make plenty – because everyone will want seconds!! Ingredients: • 8 ounces breakfast sausage • 2 tablespoons shortening or lard • 3 tablespoons flour • 1 1/2 to 1 3/4 cups milk • salt and pepper, to taste • dash cayenne pepper, optional Preparation: Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired. Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.
Southern Sausage Gravy
ReplyDeleteServe this wonderful Southern-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh or spiced fruit, or serve along with a complete breakfast. The recipe below makes enough for two large portions… you’ll probably want to double it to make plenty – because everyone will want seconds!!
Ingredients:
• 8 ounces breakfast sausage
• 2 tablespoons shortening or lard
• 3 tablespoons flour
• 1 1/2 to 1 3/4 cups milk
• salt and pepper, to taste
• dash cayenne pepper, optional
Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.