Biscuits & Gravy
- 250 g bulk breakfast sausage (I like Johnsonville Breakfast Sausage Original Rounds)
- 2 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon seasoning salt
- 6 biscuits, warmed
- Heat a medium skillet over medium-high heat and brown the bulk breakfast sausage until no longer pink, breaking up the meat into small chunks. Reduce the heat to medium-low and sprinkle 1 tablespoon of flour and stir so that the sausage soaks it all up, then add the remaining 1 tablespoon. Stir it around and cook it for another minute or two. Add heavy cream and milk and stir frequently until thick, about 5 to 10 minutes. Add in the spices and simmer for a few minutes. If it gets too thick, feel free to add more milk, but I personally think the thicker the better. Spoon over warm biscuits and eat!
- Note: You can use any breakfast sausage, just make sure you remove the casings. As for biscuits, I use the Pillsbury ones in a tube, but feel free to make your own or buy some from your local grocery store or bakery.
sausage, flour, heavy cream, milk, white pepper, ground black pepper, salt
Taken from www.food.com/recipe/biscuits-gravy-535889 (may not work)