Sausage Gravy and Biscuits


Bettie likes a lot of pepper on hers
 Bettie and Lyle are both fond of Sausage gravy and biscuits. Bettie just recently bought me the Southern Living Feel Good Food cookbook. One of her requests was this recipe for sausage and gravy over biscuits.
 I must confess folks, I used Bisquick for the biscuits which were just fine. The gravy was, according to both of them “Great.”  I used a roll Sausage and it was so lean that I didn’t have any drippings to stir the flour into. I used butter for the full amount and did leave out the mushrooms, the recipe calls for as neither of them wanted them.
  If you like this type of breakfast this recipe is worth trying.
Sausage Gravy and Biscuits
 ½ lb. Mild ground pork sausage
¼ cup drippings or butter to make this amount
1 4 ounce package fresh shiitake mushrooms, stemmed and sliced
2 shallots (or ⅛ to ¼  cup onion) minced
¼ cup all purpose flour
½ cup chicken broth
¼ cup dry sherry or white wine (I used Sherry)
2 cups half and half
2 Tbsp. Chopped fresh parsley
1 tbsp chopped fresh sage
1 tsp. Worcestershire sauce
½ tsp salt
½ tsp ground pepper

Cook sausage in a large heavy skillet over medium-high heat, stirring for 3 to 5 minutes or until sausage crumbles and is no longer pink: drain, reserving ¼ cup drippings in skillet. (If necessary, add melted butter to equal ¼ cup.
 Sauté mushrooms if using, and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden. Whisk flour into mixture and cook, whisking constantly, 1 minute. Add chicken broth and sherry and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.
 Gradually add half and half and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. 
Stir in parsley, sage, Worcestershire sauce and salt and pepper. Reduce heat to low, and cook, stirring occasionally, 5 minutes. Serve warm over baking powder biscuits.
*Use a dry Sherry not Creme or Sweet Sherry



10 comments:

  1. This sounds good, tho I can't eat it often or much of it. I usually just make a white sauce & omit the salt since sausage is so very salty anyway. I will have to try this as a tasty variation! Love all the extras in it! Thanks for sharing.

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  2. Nadine, Are you going to try the mushrooms? I thought they sounded good, but then I don't like sausage gravy. LOL.

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  3. Myrna: I'll maybe try mushrooms, but probably just the regular buttons slices I use. I never liked the sausage gravy in restaurants because I swear it has probably 3 months worth of a person's sodium intake in it! lol It's okay. I just use the Pillsbury Grands for it. Hubby likes it, so when we have breakfast sausage I will make it for him. I'm not much of a pork lover.

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  4. I'd maybe skip the pepper too & let hubby put his own on. I'm not much for black pepper either. Too much is bitter so I use it sparingly.

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  5. I am not a sausage gravy person though this was not bad when I tasted it. Try it before you add the salt as you are right that some sausage is quite salty.
    Bettie does like her black pepper. Nice that you make some for your husband even if you don't like it.

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  6. Oh, you're singing my song now! Biscuits and gravy were "Baby's First Table Food" for Kansas farm folk back in the 1940's. But it was just the classic stuff: drippings, flour, milk, salt, pepper. Hubs loves sausage in his gravy, I prefer gravy made with bacon drippings and no sausage or bacon in it otherwise. Do you have a recipe for homemade Bisquik? I posted my favorite one (there are a lot of different versions online) on my blog in March of 2014 under the title "More Cookbooks And A Few Recipes", if you're interested. My mother always insisted that the flour be cooked in the drippings till almost brown, almost like a roux. She said the flour tastes "raw" otherwise. I've done it both ways and frankly I like it either way.

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  7. Hi Ilene, I do have a recipe somewhere for homemade biscuit mix, but as I rarely make them usually just buy a small box of Bisquik. Honestly, I really don't like biscuits and gravy though when I tasted this gravy it was pretty good. I just make it for Lyle and Bettie.

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    Replies
    1. I agree with Myrna...just usually make biscuits from scratch as my husband loves lard biscuits. We had to buy a little Basquick just to try a couple recipes for the blog.

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  8. Being a Southerner, I think Southern Living has committed heresy with that recipe, LOL! I guess there aren't as many teetotallers in the Bible Belt like there used to be. . . (Although, your photo looks tasty to me!) Have you ever tried Ham Cream Gravy as opposed to using country ham drippings for red-eye gravy?

    I am enjoying perusing your blog. . . my husband's family is from Iowa. My mother-in-law, a fine cook and awesome homemaker, cooks very similarly to the recipes posted here. It is interesting to see how the Southern cooking I have grown up with is alike and/or different from the Midwest region of the country! I must say, your blog is making me hungry. :) - Emily

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  9. I hadn't thought of doing ham cream gravy. I don't like cream gravies myself so try not to do them, LOL. Sounds good though.
    What fun to have both Northern and Southern cooks in your family. I tend to think Southern cooks fry more things than we do.

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