Biscuits, Sausage and Gravy
 
What's In It
  • 2 or 3 links of fresh sweet Italian sausage, casings removed
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups of whole milk, heated
  • Your ready-made biscuit of choice; If you'd like to make the biscuits from scratch, the original recipe is here.
  • Chopped chives for garnish
How To Do It
  1. Bake the biscuits as instructed and set them aside to cool.
  2. Form the sausage into thin patties and cook in a little bit of oil on a griddle pan over high heat until brown and crispy (3 or 4 minutes per side).
  3. While Side A of the sausage is cooking, get a medium sauce pan good and hot over high and melt the butter. Whisk in the flour and mix for a few minutes, until the combo starts to turn golden. Is your sausage ready for a flip to Side B? Check it. Add the milk and continue to whisk to keep the bechamel smooth. Bring the liquid to a boil and keep stirring as the sauce thickens. Remove the sausage from the pan, set aside on a plate and add the sausage drippings to the beschamel. Add salt and pepper and give it a taste: when the raw flour taste is gone, you're good to go.
  4. Now bring it home: split a biscuit, place a sausage patty inside and drizzle with the gravy. Place the biscuit top, add more gravy, top with the chives, sit down, and enjoy!
Recipe by Howe I Eat at http://www.howeieat.com/home-cooking/biscuits-sausage-and-gravy/