Recipe adapted from: Bob Evans®
EASY! & delicious!
This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal.
1 pound of Sausage (my secret ingredient is BACON, finely chopped)
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste (heavy on the pepper)
#confession: I’ve never measured. Just sprinkle flour over cooked meat, stir, add a little milk, cook out flour taste (making a roux) couple minutes, add more milk to desired consistency. Taste. Add seasonings (s & PEPPER, grate a dash of fresh nutmeg! Taste throughout….always) bOOm
8 prepared biscuits
Note: I know some who like to leave sausage as patties, then serve gravy that is flavored by meat, with sausage patties on the side. I’m not 1 of them but threw this info in here because there’s no hard & fast rules on food and/or how we should eat it, haha… Preferences → yes indeed.
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Not my monkeys
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Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.
made extra sausage 😉