I used a recipe from here tonight:
Sausage Gravy and Biscuits
Wasn't sure what topic to put this under, and as the main ingredient is pork sausage, decided to put it here. Mods will change it if I'm incorrect. But anyway, here's the recipe. Note that I use sausage links instead of the usual bulk sausage which is browned and crumbled. By using the links, sliced into 1/4 inch rounds, you get wonderful bite-size pieces of sausage with each bite. And they are small enough to be easily eaten with the biscuit and gravy on each forkfull. I like this texture better, now that I've tried it.
Goodweed's Sausage Gravy
Ingredients:
24 links pork breakfast sausage (sage-flavor)
1/2 tsp. salt
1 1/2 tsp. ground black pepper
2 tsp. rubbed sage
1/4 cup all-purpose flour
Milk
Lay out the sausage in parallel rows, with sides touching, on a suitable cutting board. Using a very sharp chef's knife (mine is a 10 incher which made this chore easy), slice the sausage into 1/4 inch pieces. Cook the sliced sausage in two batches, reserving the sausage grease. Combine the cooked sausage in the same pan with the grease, over medium heat, and sprinkle on the flour, and seasonings. Stir until everything is well coated and the flour just begins to brown. Slowly add milk while stirring, until a perfect gravy is formed. By slowly adding the milk, you will be able to achieve the consitancy you desire as the flour, fat, and milk will combine first into a very thick past, and thin out as more liquid is added. Your gravy will be lump free, and full of tasty sausage bites that will please evryone at the table. Serve over halved, rolled biscuits, with some good scrambled eggs. Feeds 5 adults.
Seeeeeeya; Goodweed of the North
Of course as usual, this was wonderful. I served it over biscuits as he instructed with scrambled eggs. For dessert, we had angel food cake topped with strawberry preserves.
Total artery-clogger. Thanks, Chief! Tommorow we'll go back to something healthier, danggit.
Oh, well.
