Biscuits and gravy #1

Yield: 4 Servings

Measure Ingredient
½ pounds Bulk pork breakfast sausage
2 tablespoons Chopped yellow onion
3 tablespoons Flour
2 cups Hot milk
\N \N Salt & pepper to taste
1 \N Recipe \"Harriet's Southern Biscuits\" (see recipe)

To many people in this country this old southern breakfast favorite sounds like something cheap or inferior to a real breakfast of bacon and eggs. It actually has roots in England and was a common meal from very early times in America.

I have tasted biscuits and gravy all over the country, and the meals have ranged from simply inedible to wonderful. St. Louis makes great biscuits and gravy. Atlanta can do it too. Florida? Forget about it.

The secret to good gravy is the sausage. Use a quality pork sausage that is low in fat and not filled with heavy seasoning and salt. The dish takes very few minutes to make and it just makes the day.

This dish is made in a frying pan. Heat the pan and fry the sausage and onion until the sausage is brown and the onion clear. Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute. Add the hot milk. I heat mine in the microwave. Stir constantly until the mixture thickens and then season with salt and pepper. I doubt that you will need much salt, but pepper will be a must.

Serve over warm opened biscuits.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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