Monday, March 16, 2009


There is nothing quiet like waking up and smelling sausage cooking. It will make even the most confirmed non-morning person (i.e. me) bolt out of bed at sunrise and run to the kitchen. Of course if you are anything like me, once you are fully stuffed with all of that deliciousness you will probably go back to bed to sleep in a food induced coma. Sausage with biscuits and gravy is so unbelievably easy. I always am surprised by people who say they can't cook. Cooking is not hard! Or at least not the cooking I do, haha. Some of the best advise I have ever read in regard to cooking was from Ina Garten. She said something to the effect of, "if something goes wrong in the kitchen and you can fix it then by all means do. If you can't fix it then don't worry about it. You can always order Chinese."

Sausage with Biscuits and Gravy

1. 1 pd. of sausage
2. 1 tube of biscuits
3. AP flour
4. salt and pepper

1. Take your pound of sausage (I like to use hot sausage but whatever floats your boat is fine) shape the sauge into circles slightly smaller than the size of your palm.
2. Place the sausage in a skillet on medium high heat and let it start cooking.
3. In the meantime get out your tube of biscuits. If you are feeling particularly adventurous then by all means make them from scratch.
4. You can cook the biscuits on either a sheet pan or in a cast iron skillet - again it doesn't really matter it just depends on what you have on hand and what you want to use.
5. Cook the biscuits based on the package instructions.
6. Keep an eye on the sausage and flip it when needed. I like mine to get almost charred. When the sausage is completely cooked through remove it to a paper towel and cover with tinfoil to keep warm.
7. Some sausage releases a lot of grease during the cooking process and some doesn't. If the pan you cooked the sausage in is swimming with grease then remove a couple of spoonfuls. Usually with the sausage I make though there is hardly any grease in the pan - I actually end up having to add a little bit of canola oil.
8. Take a couple of tbsps of AP flour and on medium low heat add the flour to the empty pan. Use a whisk to combine the flour with the grease.
9. Pour some milk into the pan. I never measure I just eyeball it but I would say start with about a cup and see if you need more from there. Whisk the milk with the flour/grease mixture and see if the texture is right. You have probably had biscuits and gravy before so you know what you are aiming for. The mixture should be pourable but not runny. Like cornbread it's almost impossible to ruin because if it gets too watery add more flour and if it gets too thick add more milk. Let it cook for about ten to fifteen minutes. You just want to make sure the raw flavor of the flour is cooked out.
10. Salt and pepper to taste. It will need quiet a bit of both. Despite the sausage drippings, white gravy doesn't have a ton of flavor by itself. It'll need some doctoring.
11. Take one (or two or three) of your biscuits that should be done by now and split them open. Pour the gravy on top and place a piece of sausage on the side (if you want to eat it like I do!) and stuff yourself like crazy.

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