Sausage and Gravy (over biscuits)

Sausage and Gravy (over biscuits)

As I mentioned in my previous post, Mr. Man and I have been super busy painting and decorating and visiting with family the last couple of weeks. Because of that, I’ve barely had time to cook, let alone blog. Fortunately, I did already have a few little recipes and pictures tucked away, just waiting for me to whip them out.

When I was young, this dish was a staple in our household. As a working mother, at times being single and at other times being married to a marine, this was a dish that could easily be prepared with little or no real planning (a must for busy nights!), and as an added bonus was hearty, filling and inexpensive. My Marine step-father called this dish “Shit on a Shingle” or if he was feeling politically correct, SOS. Not the most flattering of names, for such a delicious dish, but I would imagine that the chow-hall version was signifigantly less tasty than this one, so perhaps it was appropriate at the time. I usually will make this as a weekend breakfast for the family, but it can easily serve as dinner or lunch. If you don’t have time to make biscuits, serve the gravy over toast, english muffins, bread, mashed potatoes, or any other carby side you have lying around.

Ingredients:

  • 1.5 lbs Breakfast Sausage
  • 3 cups Milk
  • 1 onion; diced
  • 4 cloves garlic; minced
  • 3 tbs Flour
  • 1 tsp Sage; finely chopped
  • 2 tbls Parsley; finely chopped
  • Kosher Salt
  • Black Pepper; Coarsely ground
  • 1 batch Buttermilk Biscuits (optional)

Method:

  • In a large skillet over medium high heat, crumble and brown the breakfast sausage
  • When the sausage is browned, add the onions and saute until onions are translucent
  • Stir in the garlic and the flour and cook for 3-5 minutes or until flour smells nutty (assuming you can smell it over the sausage)
  • Slowly stir the milk in to the sausage mixture.
  • Bring to a simmer and reduce heat to medium-low.
  • Simmer until gravy reaches desired consistency.
  • Stir in Sage, Parsley and add Kosher Salt and Black Pepper to taste.
  • Serve Immediately (over Buttermilk Biscuits if desired)

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