BISCUITS AND COUNTRY GRAVY
Sharing Mountain Recipes
by Randi Lee Levin
Considered to be thick and hearty, this wholesome dish is guaranteed to please and leave one with at least one notch loosened on their belt. When I first made the gravy, a friend stopped by to say hello, saw what I was making, and claimed that she did not eat meat anymore. As I asked her to take just a small taste of the gravy around the meat, she reluctantly dipped a sliver of bread into the sauce, then another, then another and another. As she was insisting that she could not eat meat because it upset her stomach, she continued dipping slivers of bread into the saucepan. Later that day she asked me to write down the recipe, stating that her kids would just love it as she did.
Make a batch of Buttermilk Biscuits and wrap in foil to keep warm while preparing the gravy.
COUNTRY GRAVY: Pure old fashioned country sustenance, not intended for those who prefer to eat lightly.
Makes approximately 2 1/2 cups
Ingredients
• 1/2 pound of pork sausage
• 1/4 cup sausage drippings (mixed with melted butter if necessary to measure 1/4 cup)
• 4 tablespoons flour
• 2 cups milk
• Salt and pepper to taste
• Couple drops hot sauce (optional)
Directions
1. Brown the sausage in a frying pan until a few small chunks remain and the rest is crumbly. Drain 1/4 cup of the excess fat/grease into a heat-proof cup. If there is not enough grease, add enough melted butter to make 1/4 cup. Pour the grease into a small/medium saucepan while leaving the cooked sausage in the frying pan for now.
2. Add the flour to the saucepan, heat the pan over medium heat and stir the flour into the grease, making a paste. Remove the pan from the heat and stir in the milk, return the pan to the heat and continuing stirring until it begins to thicken. Add the sausage and spices, and then stir until hot and thick.
3. Serve immediately by pouring the gravy over the biscuits.
Hint: Pre-butter the biscuits for best flavor.
For a full meal, serve with choice of eggs, sausage links, patties or slices of crisp bacon. Or, serve over a plate of freshly made Hash Brown Potatoes, with a side of eggs.
|
