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Thursday, February 26, 2015

Sausage Gravy with Whole Wheat Biscuits

Hey ya'll!  Today's another snowy day here in the great state of Maryland.  Though a good snow day is always a nice break from the usual routine, I'm getting kind of sick of the cold, indoors, and lack of quality sunshine.  Plus, the kids are totally over playing outside in the snow which can make for some really looooong days in the house!

The hubby got to go in late this morning so I thought I would whip up some yummy sausage gravy which has quickly become one of his favorite "treat" breakfasts.  Since it's a bit heavy on the meat, we only make this occasionally, but enjoy every bite!

I made my usual biscuits but changed up the flour by using 1 cup white flour and 1 cup whole wheat to fit into our new "whole" food eating plan.  While it's not completely unrefined (white flour, though I use unbleached, has gone through more of a refining process than plain whole wheat flour), it is a change from our norm.

The sausage was local, all natural pork sausage with no nitrates or preservatives from South Mountain Creamery and was absolutely amazing!

Sausage Gravy

1 recipe of homemade biscuits
1 lb. all natural loose sausage or removed from casings
2 Tbsp. whole wheat flour
2 cups milk (I use whole milk)
salt and pepper, to taste

Make biscuits according to recipe.  While baking, prepare gravy.
Brown sausage in cast iron or non-stick skillet over medium heat.  Once finished browning, sprinkle with flour and stir, cooking for 1 minute.
Slowly add milk while continually stirring.  Bring to a boil, then lower heat to a simmer, and let milk slightly thicken.  Season with salt and pepper.  Serve over top of warm biscuits. 

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