Breakfast gravy
The original recipe includes instructions for biscuits but they weren't anything to write home about. We need to rewatch Alton Brown's episode on tender versus flaky. He explains it with hand puppets. Watch it!
From Family Fun
1 lbs bulk breakfast sausage
1/2 c. flour
4 c. milk
1/4 tsp salt
1/8 tsp pepper
cayenne pepper to taste
Brown the sausage in a large skillet, drain off all but 2 tbs of fat.
Sprinkle the flour over the meat and work into the meat.
Add the milk in a slow stream and bring to a simmer, stirring constantly until it begins to thicken.
Add salt and pepper and cook until the desired thickness being careful not to let it boil.
Adjust seasoning with more salt, pepper or cayenne and then serve over biscuits.
From Family Fun
1 lbs bulk breakfast sausage
1/2 c. flour
4 c. milk
1/4 tsp salt
1/8 tsp pepper
cayenne pepper to taste
Brown the sausage in a large skillet, drain off all but 2 tbs of fat.
Sprinkle the flour over the meat and work into the meat.
Add the milk in a slow stream and bring to a simmer, stirring constantly until it begins to thicken.
Add salt and pepper and cook until the desired thickness being careful not to let it boil.
Adjust seasoning with more salt, pepper or cayenne and then serve over biscuits.
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