SAUSAGE GRAVY AND BISCUITS
SAUSAGE GRAVY AND BISCUITS

SAUSAGE GRAVY AND BISCUITS

Yield
24 portions
Portion Size
1 biscuit and 3 oz. sausage gravy
Ingredients: Measure:
Ground mild pork sausage
4 lbs
Butter
8 oz
All-purpose flour, sifted
1-1/3 cups
Whole milk
3-1/2 quarts
Salt and fresh ground pepper to taste
24 ea

Directions

  1. Preheat oven to 325°F. In a medium rondeau pan, cook sausage over medium-high heat until evenly browned. With a slotted spoon, remove sausage from pan, leaving drippings in the pan.

  2. Add the butter and stir until melted. Using a whisk, add sifted flour and stir until fully absorbed. Reduce heat to medium and cook roux until light brown in color. Gradually whisk in the whole milk, and cook until thickened. Season to taste with salt and fresh ground pepper. Reduce heat and simmer for approximately 10-12 minutes or until desired thickness is acheived.

  3. While grave is simmering, warm biscuits in 325°F oven. Remove from oven and split in half lengthwise. Add back the cooked sausage to the gravy, and stir to incorporate. Top each biscuit half with 3 oz. of sausage gravy; serve immediately.

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