Biscuits and Turkey Sausage Gravy – a Stick to Your Ribs Breakfast

Okay, so this morning I woke up and decided to make biscuits and gravy for breakfast.  It’s a really sturdy breakfast, preparing you for a long day of lumberjacking or folding laundry while chasing a toddler who likes to knock nicely folded clothes off the bed.  You know, heavy work.

My first confession is this:  I used store-bought biscuits.  There, I said it.  I have yet to find a good, tasty, toothsome, fluffy biscuit recipe so I simply break out the can from the fridge, crack it open, and stick them in the oven.  No muss, no fuss, don’t tell Martha Stewart.

The gravy I make from scratch.  First, in a large shallow pan, I fry up one pound of turkey sausage. Being Muslim, of course I don’t eat pork, so I will always use a turkey, beef, or lamb substitution for any sausage or bacon that a recipe calls for.  Since turkey sausage is usually very low in fat, I put a couple of teaspoons of oil in the pan before frying it up so it won’t stick.  When it’s nicely browned, I set it aside and save it until I’m ready to put it in with the gravy.

For the gravy, you will need to make a roux.  I know some people are intimidated by this but it’s actually very easy.  Use equal parts butter and flour.  That’s the rule of thum.  I use a medium size pot, put in 1/4 cup of butter (or in this case, leftover beef bacon fat from a breakfast earlier in the week), and let it heat up over medium heat.  When the butter has melted and it has stopped foaming up, add 1/4 cup of all purpose flour and whisk it in briskly until combined.  It might be a little clumpy but it will smooth out.  Allow it to brown for two to three minutes so the “floury” taste cooks out of it.  It should start to turn color just a bit and it will have a nutty flavor.  Then whisk in about two cups of cold milk.  Keep whisking briskly until everything is well combined and there are no clumps of flour in the mix.  Turn the heat up to high.  Whisk in another two cups of milk and then use a mixing spoon to get into the corners of the pot since bits of flour get trapped in there that the whisk cannot reach.

You can set aside the whisk now and just use your spoon.  Stir lightly but constantly as the mixture heats, being sure to get into the corners.  The gravy will start to thicken as it approaches the boiling point.  As soon as it does, to avoid having little volcanoes popping off and splattering you with gravy lava, reduce the heat.  Keep stirring and then add salt and pepper to taste.  You will need more salt than you think you do, but remember you’ll be putting somewhat salty sausage in in a minute so don’t put too much.

Once the gravy has thickened, add in the crumbled sausage and stir to combine.  Lower the heat to a bare simmer and put on the lid, allowing everything to come together for a few minutes.

That’s it.  You just made gravy!  Now you just have to split open a couple of biscuits and ladle the scrumptious sausage gravy over it, and enjoy.

Bil hana wa shifaa!

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Published in: on January 15, 2012 at 9:51 am  Leave a Comment  
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