My favorite breakfast meal, hands down, is biscuits and gravy. Actually, I’d eat this at any meal, but I admit I’m a bit of a biscuits and gravy snob. I’m picky about this recipe. I want to see the meat, not have it all pureed so all you get is the sausage flavor. I also dislike it when the gravy is simply browned sausage in a white, pasty gravy that has no flavor, or all you can taste is flour.
Years ago when Kevin and I first were married, I spent a lot of time at the library looking through cookbooks trying to improve my meager cooking skills. Somewhere along the line I ran across a biscuits and gravy recipe. Perhaps it was from one of Chef Paul Prudhomme’s cookbooks, but I don’t really remember, but the recipe was delicious, and I’ve used it ever since.
Biscuits and Gravy
1 1/2 pound sage-flavored breakfast sausage
1/2 onion, diced
3 to 4 tablespoons all-purpose flour (more or less depending how much grease you get from the sausage)
1 pint half-and-half cream
2 to 2 1/2 cups milk (depending how thick or thin you like your gravy)
1/2 teaspoon poultry seasoning
1/4 teaspoon grated nutmeg (I like using fresh)
Hot pepper sauce to taste (I use 5 to 6 dashes – the boys like a little heat!)
In a large skillet, brown the sausage with the diced onion over medium-high heat. Cook until browned. Do not drain. Sprinkle the all-purpose flour over the meat mixture. Mix well, and cook until all the sausage drippings are incorporated into the flour, about 5 minutes.
Add the half-and-half cream and milk to the skillet. Add the poultry seasoning, nutmeg and hot pepper sauce. Combine everything well, and stir until the gravy reaches your desired consistency. I like my gravy medium consistency:
Serve over warm biscuits.
Yield: 4 to 6 servings (only 4 in my household of a hungry husband and 2 sons with big appetites!)