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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010


When I make biscuits, I usually make this sausage gravy. I love to split open a hot biscuit and smother it with gravy. It is so creamy and rich with just the right amount of spice from the breakfast sausage. This certainly makes for a hearty breakfast.

1 pound breakfast sausage, bulk
Unsalted butter, optional
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles. Using aslotted spoon, transfer the sausage to a side dish and reserve. Pour out all but 1/4 cup fat. (If you have less than 1/4 cup fat, add butter to makeup the difference.) Stir in the flour and cook about 2 minutes over
medium-low heat. Whisk in the milk and cook until the sauce begins to thicken, but do not boil. Stir in the reserved sausage and the salt and pepper. Serve with buttermilk biscuits.


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