Milk gravy with sausage
is called sawmill gravy in the South, but no matter what you
may call it, it's just plain old-fashioned good, especially served
over freshly baked biscuits.
Easy
Sausage Gravy and Biscuits
- Drop Biscuits:
- 2 cups biscuit mix
- 2/3 cup milk
-
- Sausage Gravy:
- 1 pound bulk pork sausage
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 (12-ounce) can evaporated
milk diluted with 12 ounces of water*
- Salt and freshly ground
pepper to taste
- For Drop Biscuits: Preheat
oven to 425°F (220°C).
- In medium bowl, stir ingredients
together with a fork until just
mixed. Drop 12 large spoonfuls or 18 smaller spoonfuls of biscuit
dough about 1-inch apart onto a greased baking sheet, smoothing
biscuits into a more rounded form with the back of the spoon,
if desired.
- Bake for about 12 to 15
minutes or until golden brown. Serve warm.
- For Sausage Gravy: In
10-inch skillet cook sausage until well done. Drain off
excess fat.
- Add butter and melt over
medium-high heat; add
flour and cook for 1 minute, stirring constantly.
- Slowly pour in canned milk diluted with 12 ounces (1 can)
water, stirring constantly. Bring to a boil, reduce heat
and cook until thickened,
stirring occasionally. Season to taste with salt and pepper,
as desired.
- Serve sausage gravy ladled
over warm, split biscuits.
Makes 6 servings gravy
and 12 large or 18 small biscuits.
* Substitute 3 cups milk
for the canned evaporated milk and 12 ounces of water.
Cook's Note: For thinner
gravy, add a little more milk at a time until desired consistency.
Nutritional Fact Per Serving
(1/6 serving of gravy and 2 large or 3 small biscuits): 585.8
calories; 60% calories from fat; 39.2g total fat; 96.0mg cholesterol;
1124.9mg sodium; 492.1mg potassium; 36.9g carbohydrates; 1.0g
fiber; 6.1g sugar; 35.9g net carbs; 20.4g protein.
Copyright 1999 Hope Pryor,
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