This is one of my wife’s favorite dishes and when it appeared in an episode of Brunch at Bobby’s, her silent “Ohhh, SNAP!” face and hopeful sideways glance told me this would be a big hit as brunch this weekend.
Like a lot of things you do for yourself when toddlers are running around, I took an easier route. Yeah, homemade biscuits sound delicious, but cutting flour with butter, kneading and cutting biscuit dough sure does sound more time-consuming than opening a tube of Pillsbury’s Grands. So I opted for Door #2.
The biscuit is a fantastic pillow for the crisp saltiness of the sausage and a ready-made sponge for the pools of sausage gravy on your plate. This comfort dish comes together quickly and is a great meal for people that like to sigh and chew slowly after every bite. Or, at least that’s where our minds were while the sounds of our boys banging their tin toy pots against the coffee table bounced around the apartment. Sometimes, it’s pretty incredible what you’re eventually able to tune out.
On to brunch bliss…
- 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
- Bake the biscuits as instructed and set them aside to cool.
- 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).
- 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.
- 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!
blanchir les dents says
It was a pleasure visiting your site
montreal search engine optimization says
Thank you webmaster for such a meaningful blog post. I am impressed with your view on Biscuits, Sausage and Gravy / Home Cooking / Howe I Eat.
Kim Howe says
Why, thank you, Robot. I didn’t realize you ate breakfast.
This is lovely, Kim. Really nicely styled, as well.
Kim Howe says