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James Clary's Sausage Gravy With Biscuits

It's a southern breakfast staple and comfort food at its best!  Chef James Clary shares his recipe for B&G.
James Clary's Sausage Gravy With Biscuits


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.
Serves 4 to 6.

*note:  can be made healthier using whole wheat flour, skim milk and turkey sausage to reduce fat content.
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