CAN YOU BELIEVE I LIKE SAUSAGE GRAVY on warm flaky buttermilk biscuits? I mean I really, really, really like them.
It has come to be my favorite choice for a hearty morning breakfast. Just plain old, down-home, country cooking. No waffles, or pancakes, or even omelets for this boy. This sausage gravy is a tribute to ground pork, butter, flour, chopped sage, whole milk, salt and lots of pepper. It is also sprinkled with memories of an ex-father-in-law. He loved southern biscuits and a salty version of white gravy that I would say tasted like runny grade school paste. Back then I didn’t express that sentiment because one of his quirks is that you had to agree with him about his beliefs or he wouldn’t talk to you. He was that kind of guy.
I might be mixing some of my emotional issues here in the flavor profile, but it was he who finally got me to try this sausage gravy on biscuits. I will give him that.
It seems to go against my improving diet choices that I’ve championed during the last few years that I profess I follow in my healthy approach to my cooking. I am a hypocrite when it comes to this preparation. My vote is to splurge once a month for a darned good breakfast. This past winter, I would say I made this recipe once a week. My new plan is to enjoy it less frequently. I even went to the store last night to purchase the box of Jiffy Mix for the photo. Yikes, it’s that tasty!
Sausage Gravy on Biscuits
4 oz. of your favorite market pork ground sausage
2 TBS butter
2 TBS flour
¼ cup milk
1 tsp. dried sage from my garden
1 tsp. coarse ground pepper
Salt and a little ground nutmeg
I’m a Jiffy man. There biscuit mix is quite good. You just add water. It made five drop biscuits and you can freeze the leftovers as I did this morning. They take 10 minutes to bake in a 450F oven.
In a skillet, lightly brown the sausage, near the end add butter and flour for one minute to avoid the paste flavor. Add the remaining seasonings and cook for three minutes. Adjust flour or milk to get the "gravy” like you like it.
A sprig of parsley to finish the plate.