March 12, 2015

biscuits and gravy

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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