Saturday, March 24, 2007

Sausage Gravy on Biscuits

I found another sausage gravy recipe this afternoon while cleaning for company. I copied it from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams (Clarkson Potter, 1988, 224 pages).

I thought a family-sized recipe would nicely round out the collection here at 'Round the Chuckbox. Except for Frank's gravy, most recipes have been for quantity cooking. Other sausage gravy recipes on 'Round the Chuckbox:

Frank's Hearty Skillet Breakfast 2005 -- and 2006
Dave's Scratch Country Gravy -- makes 3 to 4 gallons
Independence Day Country Breakfast -- feeding 160 at summer camp
Navy Creamed Beef -- 100 portions of SOS


A sweet, herbal aroma will waft from Adam's country gravy as it simmers. Omit nutmeg and poultry seasoning for a traditional savory gravy. Or try ground coriander in their place. Double the flour for thick gravy.

I pound sage-flavored bulk sausage, as lean as possible
2 tablespoons finely minced onion
6 tablespoons all-purpose flour
1 quart milk
1/4 teaspoon grated nutmeg, rounded
1/4 teaspoon poultry seasoning, rounded
Dash of Worcestershire sauce
Dash of Tabasco
18 large baking powder biscuits

Crumble sausage into a large cast iron skillet and saute over medium-high heat, breaking the meat into small pieces as it cooks. Don't brown or crisp. When the meat is about three-quarters done, add onion and cook until the onion is transparent.

Drain all but 2 tablespoons of the meat drippings. Stir in flour and cook over medium-low heat for 6 or 7 minutes, or until flour turns golden and bubbles up. Pour in the milk at once and add seasonings. Cook and stir until mixture thickens. Check seasoning.

Place at least 3 biscuits halves on each plate and top with sausage gravy. Makes about 1-1/2 quarts gravy. Serves 6 to 12.

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