My husband loves, loves, loves sausage gravy served over buttermilk biscuits.
And wicked selfish wife that I was, wouldn't make it for him but once or twice a year (that was back in my cold cereal days). I certainly wasn't going to eat them myself! The sausage gravy looks so unappetizing to me. After all, gravy is supposed to be brown. But, as is usually the case, I caved when he kept begging me to try them and I couldn't help but admit how delicious they are! And they no longer look so unappealing.
Just another food that I've been missing all of my life!
Sausage Gravy & Biscuits
1 lb. ground sausage
6 T. flour
salt & pepper to taste
2 c. milk
Cook the sausage until the meat is no longer pink and is just beginning to carmelize a little.
Make a well in the center of the meat.
Our sausage seems to be a little on the lean side and so I melt a tablespoon of lard in the well. I know most people don't have lard, so you could use reserved bacon grease or a dollop of oil I suppose. Most sausage should have enough fat though to skip that step entirely. It's only if the meat is dry.
Add the flour, salt, and pepper using a whisk to mix it all together well. The meat will be all coated with the flour.
Add the milk and heat until simmering and thickened.
Serve over fresh, warm buttermilk biscuits.
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