True story: I got an hour long back-rub/head scratch after I served this meal to Arron.
I have no idea why I’ve never tried this before. It was WAY too easy to make. This recipe (I modified it from a Bob Evan’s Sausage recipe) was the perfect amount to serve over 4 biscuits (2 per person). It doubles very easily.
Ingredients
1/2 lb sausage (mild or spicy)
1/4 cup flour
2 cups milk
1/4 teaspoon salt (more if you prefer)
1/8 teaspoon black pepper (more if you prefer)
Directions
Brown and crumble sausage on medium heat. DO NOT DRAIN THE GREASE. Once all the pink is gone, add your flour and stir until flour is dissolved. Then add milk, salt, and pepper and bring to a low boil, stirring frequently until it reaches the thickness you desire.
Meal Planning: I used Pillsbury Grands frozen biscuits. Tackling my own biscuits is something I eventually want to try, but I’ll save that for another time.
I put the biscuits in the oven first (they’ll take about 22 minutes). Then I cooked the turkey bacon (makes this meal a little healthier). The turkey bacon can be left alone for a bit (doesn’t fry up quite like pork bacon, and doesn’t produce much grease at all, but we can get it super crispy) while you’re browning your sausage. I’d say start browning your sausage when the biscuits have about 15 minutes left in the oven. Once the turkey bacon has cooked to your liking, remove it from the pan and blot excess grease. I use the same pan to cook the eggs in. Don’t start cooking the eggs until your biscuits have about 4 minutes left or you’ll have cold eggs, and those are gross!
Once everything has cooked, cut two biscuits in half and spoon the gravy over the halves. Enjoy!
