Biscuits and Gravy! If you’ve ever had the pleasure of eating this Southern delicacy for breakfast, then I really don’t need to say another word before you start salivating.
For the rest of you, this is your lucky day. I enjoyed this delicious breakfast for Mother’s Day yesterday, and today I’m going to share my recipe for Biscuits and Gravy with you. I suggest that you add this to your weekend breakfast menu ASAP.
Necessity being the mother of invention and all that, I’ve had to make some changes from the traditional recipe. You see, there is no such thing as Jimmy Dean breakfast sausage in Australia. This recipe has evolved from the original “cheats” recipe I found on the web to reflect my own tastes. I not sure that it tastes like an actual roll of Jimmy Dean breakfast sausage anymore, but it is seriously good.
As a word of warning, do NOT buy the low-fat ground pork to make the sausage. You’ll need that fat to make the roux for the gravy. I made this mistake once, and it was a disaster. Who was I kidding trying to make low-fat sausage gravy? This is a very decadent meal. Go with it.
Once your sausage is made, you’ll need to make some delicious Buttermilk Biscuits (recipe here) to drizzle the sausage gravy on. I typically get these in the oven, and then make the gravy while the biscuits are baking.
|Biscuits and Sausage Gravy||
- 500g or 1lb ground pork
- 2 tsp Tony Chachere’s or your favorite Cajun seasoning
- 2 tsp ground sage
- 2 tsp garlic powder
- 1 tsp salt
- 4 tbsp flour
- 2 cups milk
- butter or oil as needed
- Salt and pepper to taste
- Combine the ground pork with Tony’s, sage, garlic powder and salt. Mix until well combined.
- Set aside to let flavors meld. I like to make this the day before and leave it in the fridge overnight is I have the time.
- My recipe for delicious Buttermilk Biscuits can be found here.
- Fry the sausage over medium-high heat.
- Once browned, use a slotted spoon to remove the sausage taking care to leave as much fat in the pan as possible.
- You’ll need about 4 tablespoons of fat reserved in the pan. If you don’t have this much, then you’ll need to add some. Butter or bacon fat are great choices, but oil will do in a pinch.
- Add the flour and stir to make a roux.
- Cook the roux for a minute or so, stirring constantly so that it does not brown.
- Pour in the milk all at once and whisk to remove any lumps.
- Cook over medium heat while stirring until the gravy has thickened.
- Add the sausage to the gravy as stir.
- Split a biscuit in half and pour sausage gravy over the top. Yum!