Summer is almost over! Man, I can’t wait.
But other than that, remember when I mentioned I had more than a few things lined up for the blog and all I had to do was find the recipes? Well I hope you weren’t too attached to those mysterious concoctions because I have no idea what I did with the blueprints. I’m going to have to make everything all over again.
Eh, I guess it’s not that bad.
So for today I have something that I could make in my sleep. Something so insanely easy that it’s almost hard to mess up (if my wife read my blog she’d take time here to point out how I did mess this up a good 3 or 4 times). Speaking of which, if it wasn’t for my southern raised wife I wouldn’t even know about this stuff. Or her famous meatloaf, or [gasp!] her baked macaroni and cheese! .. Oh my God, I would’ve been so deprived.
Comfort food will lead you straight to my heart. Quite literally too because that stuff can mess you up…
Chicken fried steak buried somewhere under a lake of gravy; shadowed beside a mountain of mac & cheese; which is almost always sharing a plate with dumplings (also floating in gravy); served with some sort of buttery biscuit and maybe, just maybe, a few green beans but only to bring color to the plate because seriously, who has time for green beans? I know I don’t. Wife tried to hide green beans in a bunch of crumbled bacon and I still didn’t fall for it!
Yeah, comfort food is where the party’s at. And a big plate full of biscuits drenched in sausage gravy will make you about as comfortable as you could get. Just remember, you’ll want to leave a few biscuits dry and set them to the side.
They’re great as pillows when you try to fall asleep on the table.
Sausage Gravy and Biscuits
1 pound ~ Pork Sausage, ground
1/4 cup ~ Flour
2 cups ~ Milk
at least 1 1/2 teaspoons ~ Fresh Ground Pepper
pinch ~ Salt (optional)
8 each ~ Buttermilk Biscuits
- As far as biscuits go, if you make your own then go nuts. Personally, I have no problem turning to my old pal the Pillsbury Dough Boy. This is a quick and easy breakfast so why add time baking when you could be eating.
- This is enough for 8 biscuits. And each biscuit is cut in half and then smothered so really it makes 16. If you need more than 16 of these things then high five because so do I!
- Also, you’ll need to increase the flour and milk. You’ll get away replacing what’s above with 1 cup of flour and 3 1/2 cups of milk without having to add more sausage. You’ll get more gravy and you’ll be able to feed (eat) more. Don’t forget to add more pepper too.
- Depending on the sausage you may need to add salt. My wife is a purist and always only adds pepper. In most cases that is all you really need, but sometimes the salt fiend in me prevails.
With it being so incredibly easy do you care to know how I messed this up? Once, my wife told me how to do it and when I was in the heat of the moment I managed to put in 2 cups of flour. Ha! That was funny. When I went to put in a 1/4 cup of milk I realized what I did.
We had sausage gravy for like 4 days.
- First thing’s first, pop your biscuits in the oven.
- Next, get a pan, heat it between medium and medium high heat, and brown the sausage.
- Once browned, add the flour and stir to combine.
Notice how I didn’t say drain the drippings. All that fat is what’s going to help you magically make a nice thick sauce. The oil and grease that was rendered will combine with the flour to make the roux – the heart of every good gravy. It’s how we roll down here in the dirty-dirty. (Yeah, I said it.)
- When the flour is combined, add the milk and stir for a few minutes. Let it sit there and once it starts to simmer start stirring again.
In no time flat you should have a nice, thick gravy with chunks of juicy sausage floating around.
- This is where you add the pepper and adjust the seasoning. After you do that it’s over, you’ve won breakfast.
Split your biscuits down the middle and spoon a generous amount of gravy onto the open halves. Then try your best to show your manners and use your fork.