Sausage Gravy

From: Southern Living 1992 cookbook

Ingredients:
1/2 lb ground pork sausage
1/4 cup butter or margarine
1/3 cup flour
3 1/4 cups milk
1/2 tsp salt
1/2 tsp pepper
1/8 sp Italian seasoning

What I changed:
I put almost an entire pound of sausage in, just because that's what we already had in the freezer. I put less milk than what it called for - probably closer to 2 1/2 cups - and I really don't think it made a huge difference.  Your mileage may vary!

Verdict:
Thumbs up! I love biscuits and gravy but I've never made my own gravy that was edible. It was very good. This particular sausage was a little spicy for me but at least I know the recipe works!

Sausage Gravy

Ingredients:
1 can buttermilk biscuits (if you aren't making biscuits separately)
12 oz. bulk pork sausage
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk

Heat oven to 350°F. Bake biscuits as directed on can.

Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.

With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

What I did differently from the recipe:
I used smoked sausage, only about 12 oz. I used more like 2/3 cups of flour and 2 cups of milk to make the consistency of gravy I wanted.

What I'll do differently next time:
Same, although I'll probably use a different type of sausage. That was just some I had in the freezer already.

Verdict:
Thumbs up! Very easy to make. Not as good as Chick Fil-A though. The best part is I had a lot left over so I froze it. The next time I have biscuits left over from dinner, I'll be able to heat this up and pour it over those biscuits! Simple!

$$:
The most expensive thing would be the sausage. I paid $0.50 for 12 oz because I got it on sale and with a coupon. I think it's normally around $3 or so though, which isn't too bad considering you can make two to three meals out of this!

Printable version:

Ingredients:
1 can buttermilk biscuits (if you aren't making biscuits separately)
12 oz. bulk pork sausage
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 cups milk

Heat oven to 350°F. Bake biscuits as directed on can.

Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.

With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mixture thickens, stirring constantly. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.