Biscuits and Gravy

The gravy is sausage based, so sausage is a by-product of this recipe. Anytime sausage is a by-product, a good meal is guaranteed.

Servings and Times

Serves: 4
Preparation Time: 2 minutes
Cooking Time: 30 minutes

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This recipe has been updated: May 26, 2003

Ingredients

We begin by pre-heating the oven to 375 degrees. Then we heat a pan and add the sausage links. We cook over medium heat, turning often, until browned all over. We want the links to be cooked through and this takes about 15 minutes.

When the oven is ready, we put our Grands biscuits on a cookie sheet and bake according to the instructions on the can. We actually make all 8 biscuits, to save for later.

When the sausage is done, we remove them from the pan and put them on a paper-towel lined plate. We then keep these warm by covering with aluminum foil while we make the gravy.

The sausage only released about a tablespoon of fat, but we proceed and add the flour. In hindsight, we should have added some vegetable oil to the pan to make 2 tablespoons of fat. We cook the flour for about 2 minutes over low heat, stirring constantly.

Meanwhile, we heat the milk in the microwave for a minute. We add the milk, slowly, and scrape up the browned bits on the bottom of the pan. We want the gravy to be lump-free, so we try our best to stir constantly.

We add salt and pepper and, after the gravy comes to a boil, we simmer gently for a couple of minutes. The gravy is not as lump-free as we want, so we strain it through a mesh. In the future, we will pour the sausage drippings in a small pot, and then deglaze the pan with a little water. We will then pour these juices into a cup. We will then proceed as above with the flour and milk, adding the deglazing liquid when the gravy boils. Hopefully, we will have better luck at whisking out the lumps in a smaller pot.

We serve the gravy over the split biscuits with the sausage on the side.

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