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Friday, September 18, 2015

Week of biscuit and gravy

The second week of September is one that honors biscuit and gravy. I can tell you that at our house biscuit and gravy is honored each and every time they can get it. In my grandmothers house biscuit and gravy was served nearly every day, minus a holiday or shopping day. So find a seat and enjoy a nice breakfast, lunch or supper of biscuit and gravy. That's right I believe that it can be served any meal of the day. 
Here in southern Illinois biscuit and gravy is an every day meal. Made up of buttermilk American biscuits covered with thick "country" or "white" gravy made up from the drippings of cooked pork sausage, white flour, milk and bits of real sausage (optional). Black pepper often seasons the dish.
Sausage Gravy Recipe
8 ounces breakfast sausage
2 tablespoons shortening or lard
3 tablespoons flour
1 1/2 to 1 3/4 cups milk
salt and pepper, to taste
dash cayenne pepper, optional
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet.

Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.

Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.

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