- 1lb Breakfast Sausage
- 1/2 Cup Butter
- 1/2 Cup Flour
- 4 Cups Milk
- 1/2 Tsp Red Pepper Flakes
- Salt and Pepper to Taste
- 1 package Canned Biscuits
- Heat Oven to 350
- Cook Biscuits according to package
- In medium saucepan brown sausage
- Once sausage is browned, and excess fat is drained, add butter and melt
- Add flour to mixture, mix until thick
- Add milk, red pepper flakes, and salt and pepper. Using a wire whisk, stir continuously until gravy is thick.
- Poor gravy over biscuits and serve
- Great with Natural Sausage
- Add butter to biscuits for a even more savory flavor
- Perfect with a fried egg
- 1 Package of English Muffins
- 6 Eggs
- 1 lb Breakfast Sausage
- 8oz Colby Jack Cheese, thin sliced
- 2 cups Milk
- ¼ cup sausage drippings (add butter if you don't have enough drippings)
- ¼ flour
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1. Cook sausage in a pan until well done. Remove from pan and pour off all but ¼ cup of fat.
- 2. Lightly toast English Muffins in toaster or on stove while making gravy.
- 3. Scramble eggs in a non-stick skillet, add a small dash of milk to make them fluffier, if desired.
- 4. To the meat drippings in the pan, add the flour. Cook and stir over medium heat until mixture starts to turn golden.
- 5. Slowly add milk, stirring constantly, and salt and pepper to taste. Continually whisk the gravy until it boils and thickens.
- 6. Turn oven broiler on high and assemble sandwiches on baking sheet.
- Add gravy to the one of the toasted English Muffin halves then top with scrambled eggs, slice of cheese, sausage and top with another English Muffin Half.
- 7. Toast under broiler until cheese is bubbly and melted.
Breakfast is, without a doubt, one of my favorite meals to prepare; and the best breakfast I make is, hands down, Biscuits and Gravy! What makes it so delicious? The gravy! No, not the biscuits. I am not ashamed to admit that I do not make my own biscuits. Yes, I definitely should, especially since my Yiayia had a to die for biscuit recipe. One day, maybe I will actually make it. For today (well the day I made this recipe), I instead used Pillsbury Grands Buttermilk Biscuits
Now, in truth, I have to say there was a time that I could not say that I made amazing white gravy. Let me take you back in time to my University of Utah days. Back when my cooking consisted mainly of packaged meals. Back to when I fully anticipated that I would always be a bad cook, and therefore should just focus on fast food. Back to the days of little, if any kitchen supplies.
In May of one of my years at school, I do not know what year, Lynden came up for a visit and to help me pack up my dorm room. As the school year drew to a close I decided to use up all the items in my freezer and pantry. Honestly my freezer section was hysterical. It was always over-packed to say the least. I am sure my roommates just loved me! Anyway, in that over-packed mess I managed to find some sausage and canned biscuits. As a side note, I would NEVER EVER recommend freezing canned biscuits.
As I prepared this meal I naively assumed it would taste wonderful. In my mind I could see Lynden thanking me for taking the time too cook his favorite meal. However, my visions could not have been any further from reality. The sausage had freezer burn, who honestly knows how long it was hidden in that mess of a freezer. The biscuits were awful, again I blame mainly too freezing them in the can. The gravy had little if any taste. Really the meal as a whole was a let down. While Lynden politely kept eating his plate of food, I tried my best to tame my gag reflexes. Yes, the meal was that terrible. Before either of us could force down another bite, I grabbed the plates to quickly dispose of its contents; vowing to never again prepare biscuits again.
So, how did I finally break this vow? Well simple, thanks to a work community cookbook (a project of Carbon County Wellness Committee), I was lucky to find a delicious recipe. Originally, I was hesitant to try it; Lynden was hesitant to try it. However, when we moved into our apartment I begin learning to cook. Therefore I knew I needed to tackle this recipe; and trust me, I am so grateful I tackled it.
Before I share this oh so ridiculously simple biscuits and gravy recipe, I want to take a moment to acknowledge its author. The recipe came from a woman who use to work with my mom named Ellene Verde. Although I never knew her, I feel obligated to credit her, and her family for this recipe. Unfortunately Ellene passed away from cancer long before I begin working at Carbon County. However, every time I prepare this recipe I think of this woman, and the kindness others said she possessed. So, in honor of this woman and I never met, and her family I have never met, I present the ridiculously easy biscuits and gravy.
Just as mentioned above, this recipe is easy. To begin, prepare you biscuits and heat the oven to 350° F. Seriously, these biscuits were a challenge. Okay, in seriousness they are, but only because opening that can frightens me, please tell me I am not alone.
While the biscuits are cooking, begin preparing the gravy. To start brown your breakfast sausage. I prefer to use Natural Choice Breakfast Sausage by Jimmy Deans, but any sausage will work.
Once the sausage is browned, drain (if necessary) any extra fat. Melt butter in the pan alongside the cooked sausage.
Next, add the flour.
Cook until all ingredients are mixed, and have begun forming the base of the gravy.
Now, slowly add the milk to the pan. I use 2%, but I would recommend whole milk!
Salt and Pepper the gravy to taste. Add the secret ingredient, red pepper flakes.
Using a wire whisk, continuously stir the gravy until it is thick.
Once thickened, spoon the gravy over your biscuits and enjoy.
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Lynden and I are, if you can believe or not, what you might call “breakfast people!” For the readers who know us personally I realize that statement of fact my come as a bit of a shock. Now I realize those who do not personally know me are out there thinking, “What is the big deal? You like breakfast. Way to be like the other 50 million Americans who also love breakfast.” The shock is however that we are far from morning people. Seriously, the struggle in the morning is real! Most weekdays I grab a quick breakfast on my way out the door; and even more often than not, I end up eating that breakfast at work. (Insert embarrassed emoji here). Therefore given my hostile relationship with mornings I usually meet a hearty breakfast at dinner, or as Turk from Scrubs would say “brinner!”
In our house we eat brinner at least two or three times a month. Usually its biscuits and gravy or a breakfast burrito, you know the meals you should avoid after 2pm or all together. The other night, as Lynden’s luck would have it, was another brinner night. This time however I went outside the box and cooked something newer that I like to call “The Ultimate English Countryside Breakfast Sandwich,” or for short “sausage, gravy sandwich.”
Inspiration from the Ultimate English Countryside Breakfast Sandwich comes from Fox Valley Foodie. This past January, which trying to find new recipes via Pinterest (surprise, surprise), I stumbled upon this simple recipe. Why do I say it is simple? Well because the concept of using gravy to keep the scrambled eggs and sausage in place is painstakingly obviously. Yet here I have been for years making sandwiches with scrambled eggs falling out all over the place. Anyway, after trying it this past January it is safe to say this one is a keeper. However, I decided to take it one step further and add an addition slice of English muffin because I love carbs.
To begin I browned some breakfast sausage. In an attempt to be “healthier” I used Jimmy Deans Natural Breakfast Sausage. Now I personally don’t know if it is any healthier, but I can attest to the fact that it tastes better. Given how much milk and butter goes into this recipe it does not hurt to use a more “natural” ingredient.
While the sausage is browning I slightly toasted the English muffins. This can be accomplished with either a toaster or on the skillet warming up to scramble your eggs. Just remember that slice the muffin into two halves.
Next I scrambled three eggs. Make sure to completely cook the egg mixture. Please avoid runny scrambled eggs. I know the probably will not kill you, but scrambled eggs should be fluffy not runny. Okay I am off my soap box. Once completed cooked add the sausage to the eggs. Make sure to reserve a ¼ cup of the sausage fat. I mixed it some more until the eggs and sausage ratio was even throughout the pan.
Now I began preparing the gravy. For anyone who has not made gravy I want to say do not stress, it is easy to make. To begin use the pan you used to cook the sausage. I used a small saucepan. Should you have sausage fat remaining, add flour to the pan; if needed butter can also be added. Stir the flour until a paste develops, and add the milk. Salt and pepper to taste, and with a whisk continually stir the milk. Gravy will be ready once thick.
Spread about a teaspoon gravy over part of the muffin. Add the egg/sausage mixture. Finally, to help keep everything in place add a slice of cheese, and the top of the muffin to form a sandwich.
When all sandwiches are assembled, broil on high for approximately 2 or 3 minutes. Once cheese is melted remove from 4 he broiler, let cool, and enjoy!
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