this is my favorite iteration of the classic from martha stewart magazine a few years back. it's even yummy with chicken and apple sausage, though you will need to omit the flour and use corn starch as a thickener. serve over these biscuits with a fried egg on top.
ingredients
8 oz pork breakfast sausage, crumbled (remove casing)
3 T flour
3/4 C evaporated milk
1 1/2 chicken stock
1/4 C half and half or whole milk
1/2 t freshly ground nutmeg
pinch cayenne
salt and pepper to taste
directions
brown the sausage and remove with a slotted spoon. reserve 3T fat. add flour and stir about 4 min over medium. stir in evaporated milk, stock and half and half. bring to a simmer, stirring and scraping the bottom of the pan continuously until thickened, about 8 min. stir in nutmeg, cayenne, salt pepper and sausage.
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