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Category: Crepes, Pancakes & Breads
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork sausage
1 onion, finely chopped
1 green pepper, finely chopped
1 tsp. crushed red pepper flakes
1 clove garlic, minced
2 T. butter
salt and pepper
1/4 c. all-purpose flour
1 tsp. minced fresh sage
1 tsp. minced fresh thyme
1 c. milk
1 c. chicken stock
1/4 c. minced fresh parsley
8 prepared biscuits
In a skillet on medium heat cook sausage, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, reserving 2 tablespoons.
Return reserved dripping to skillet and add butter, salt, and pepper; stir until butter melts.
Slowly sift flour over the top; mix gently and allow mixture to cook for 5 minutes, stirring occasionally and scraping bottom of the skillet. Add sage and thyme.
Slowly stir in milk, about a half a cup at a time, blending well.
When the mixture thickens, add more milk.
Add chicken stock, simmer for 5 minutes.
If gravy thickens too much add more milk.
Adjust seasoning with salt and pepper if needed.
Just before serving, add parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Serve hot over biscuits.
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BISCUITS - SPICY SAUSAGE GRAVY
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Category: Crepes, Pancakes & Breads
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1 lb. pork sausage
1 onion, finely chopped
1 green pepper, finely chopped
1 tsp. crushed red pepper flakes
1 clove garlic, minced
2 T. butter
salt and pepper
1/4 c. all-purpose flour
1 tsp. minced fresh sage
1 tsp. minced fresh thyme
1 c. milk
1 c. chicken stock
1/4 c. minced fresh parsley
8 prepared biscuits
In a skillet on medium heat cook sausage, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, reserving 2 tablespoons.
Return reserved dripping to skillet and add butter, salt, and pepper; stir until butter melts.
Slowly sift flour over the top; mix gently and allow mixture to cook for 5 minutes, stirring occasionally and scraping bottom of the skillet. Add sage and thyme.
Slowly stir in milk, about a half a cup at a time, blending well.
When the mixture thickens, add more milk.
Add chicken stock, simmer for 5 minutes.
If gravy thickens too much add more milk.
Adjust seasoning with salt and pepper if needed.
Just before serving, add parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Serve hot over biscuits.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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