fattening dish and so I thought I would feature this recipe in honor of the upcoming celebration this Thursday. :)
Sous Chef: Brian
Recipe: Biscuits and Sausage Gravy (similar to Grandma Kayner's, who uses bacon instead of sausage and I also use Betty Crocker's gravy recipe)
1 lb. sausage, ground
1/2 cup fat (from sausage drippings + butter to equal 1/2 cup)
1/2 cup flour
4 cups heavy cream (or half n' half, or milk...depending on how creamy you want it...if you do use cream, you might need to add some extra milk to help thin the gravy because it gets quite thick.)
salt and black pepper to taste
red pepper to taste
Brown sausage and place meat on plate; keep warm while preparing gravy. Measure fat drippings and add enough butter to equal 1/2 cup (measure accurately because too little fat makes gravy lumpy.)
Stir flour into drippings in pan (measure accurately so gravy is not greasy). Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add salt, black pepper and a few shakes of red pepper to taste. Serve warm with biscuits.