Sunday, August 10, 2008

Biscuits and Sausage Gravy

We wanted a hearty breakfast this morning, so I decided to make sausage gravy. This time SP made the biscuits from scratch and they were amazing.

I tried a new recipe that someone on my cooking board recommended. I made a few modifications, as outlined below. It was fantastic, though. SP's problem with the sausage gravy I've made in the past is that the flavors weren't very complex. The maple syrup provided a little sweetness, which was immediately followed by the heat of the hot sauce. This is definitely my go-to recipe from now on.

2 Dudes Dirty Sausage Gravy
(with modifications)

1 tablespoon butter
1 log package sausage (I always use Jimmy Dean)
2 cups heavy cream (I used 1 1/2 cups milk and 1/2 cup heavy cream)
1 teaspoon hot sauce, Tabasco (I used 4 shakes, maybe 1/4 teaspoon)
1 tablespoon Worcestershire sauce (I used maybe 1/2 a tablespoon)
1/3 cup maple syrup (I used a little less than 1/4 cup)
Salt and freshly cracked black pepper

In a large, high-sided skillet melt the butter and brown the sausage for about 5 minutes. Add the milk and heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer for 15 minutes and season with salt and pepper to taste.

The gravy gets better the longer it sits because the flavors have a chance to meld. When ready to serve, just turn the heat back on and allow to bubble for a few minutes.
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  1. Yum... that sure looks awesome!

  2. Joelen - Fattening and artery-clogging, but SO darn good!


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