Biscuits and sausage gravy is a beloved Southern recipe, and this recipe has a bit of a bite to it. There are many variations of biscuits and gravy to be found, but this recipe you will find a few different ingredients im sure you will enjoy.
I recently saw sage flavored pork sausage at the store and thought it would taste delicious as a sausage gravy. A mixture of sage and nutmeg reminds me of Thanksgiving, and nothing is better than a good Thanksgiving meal. With these spices added to sausage gravy makes for a killer biscuits and gravy you will never forget!
2 cups all purpose flour
1 tbs baking powder
1 tsp salt
1 tbs sugar
1/3 cup shortening
1 cup whole milk
1 tbs butter (melted)
Prehead the oven to 425 degrees.
In a large bowl whisk together the flour, baking powder, salt and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in the milk until the dough pulls away from the side of the bowl.
Turn out onto a floured surface and kneed 15 to 20 times. Roll dough out to 1 inch thick cut biscuits with a large cutter. Brush off the excess flour and place biscuits onto an ungreased baking sheet. I prefer to use stoneware. Brush 1 tablespoon of melted butter over the top of the biscuit. Place in oven for 13-15 min until golden brown on top.
1 lb sage flavored pork sausage
4 bacon slices (diced)
1/4 cup yellow onion (chopped)
6 Tbsp all purpose flour
4 cups whole milk
1/2 tsp poultry seasoning
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper (more if needed)
1/4 tsp cayenne pepper
1/2 tsp of tobasco sauce (more if you want more heat)
2 dashes of Worcestershire sauce
Preheat a 4-quart saucepan over medium high heat. Cut the bacon into small bite size pieces. Toss in the pan and crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat. Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.
Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough bacon grease to equal about 3 tbsp of drippings. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.
Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce, salt, pepper and cayenne – cook for 1 minute to deepen the flavors. Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken, I promise!!!