Biscuits& sausage gravy

 
                          BISCUITS & SAUSAGE GRAVY
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Bulk pork sausage, sage flav
    2       tb           Onion -- finely chopped
    6       tb           Flour
    1       qt           Milk
      1/2   ts           Poultry seasoning
      1/2   ts           Ground nutmeg
      1/4   ts           Salt
    1       d            Worcestershire sauce
    1       d            Hot pepper sauce
    1       cn           Ready-to-bake biscuit dough
                         -(7.5 ounce)
 
   1. Place sausage in a large, heavy skillet over
   medium-low heat. Cook, stirring and breaking the
   sausage into small chunks with a fork, until cooked,
   about 10 minutes.
   
   2. Add onion; cook until soft and transparent, about 4
   minutes. Drain, discarding all but 2 tablespoons of
   drippings. Return skillet to heat.
   
   3. Sprinkle flour over sausage and stir to coat.
   Continue cooking over medium-low heat, stirring until
   flour forms a golden-brown crust on the bottom of the
   skillet, about 3 minutes.
   
   4. Add milk, poultry seasoning, nutmeg, salt,
   Worcestershire sauce, and hot pepper sauce. Cook,
   stirring, until thickened, about 5 minutes, scraping
   up and incorporating the browned crust from bottom of
   pan. Reduce heat to low, cover and keep warm.
   
   5. Bake biscuits according to package directions.
   
   6. To serve, split biscuits crosswise and place on
   individual plates. Ladle hot sausage gravy over
   biscuits and serve immediately.
   
   From Rita Norum of Skokie, Illinois, who got the
   recipe from Taste of Home magazine (printed in the
   Chicago Sun Times, January 15, 1997)
  
 
 
                    - - - - - - - - - - - - - - - - - -