First, I want to thank all of you that took the time to say you were thinking or praying for my family. My mother came home from the hospital and is now getting stronger. Her heart rate seems to be under control, she could not feel it racing up to 160 beats per minute so it is hard to gauge until she goes to the doctor tomorrow. Hoping that my daughter and I will be back home by Wednesday. Again, thank you for all your kind thoughts and prayers.
Now, this is something that my family was very reluctant to try. Usually we saw it at buffets for breakfasts where it was kind of a gray gelatinous blob to spoon over some slightly hard biscuits. I didn’t blame them for not wanting to try it, I didn’t want to try it!
But, I kept thinking a certain section of the population can’t be wrong so I decided to make it for myself and see what the kids thought.
Well, most of my family loved this. I thought it was flavorful and creamy. I don’t think I would still eat it for breakfast as it was heavy but for dinner? Oh, yes!
My daughter was the only one who thought it was okay but not something she would want on a regular basis. I think it was a texture issue with the gravy and not so much a flavor issue.
Country Gravy and Biscuits
- 1 lb bulk country sausage (I used sage flavored sausage)
- 3 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 4-6 biscuits, either homemade or store bought. Your choice
- In a large skillet over medium heat, cook the sausage until brown and crumbly. Drain off excess oil. Keep one tablespoon of the sausage grease in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes until oil is absorbed and browning slightly.
- Add milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
- Serve over biscuits, if desired.