I never sausage an excellent breakfast
Breakfast has always been my favorite meal. I’d eat breakfast food for every meal of every day. That said, I’ve never made biscuits and gravy for myself. I’ve made biscuits. I’ve made (dinner) gravy. And I’ve made breakfast sausage… many, many times. Why I never thought to combine them all into this breakfast staple is anyones guess. Well, today the want for biscuits and sausage gravy in this house has come to an end!
Last week I found an old biscuit recipe in my family recipe box. I adapted it and it’s up on the blog here: https://www.aforkfullife.com/blog/2020/2/19/youll-want-to-butter-these-biscuits- It is SUPER quick and easy. 3 ingredients! This is the recipe I used this morning for the biscuits. Of course, if you want to buy biscuits or make them from one of those pop-open tubes I’m sure that will be nearly as good. The benefit of making the biscuits yourself with the above recipe is that they take nearly the same time as opening a tube, you can make the biscuits at whatever size you want to, and, best of all, the recipe is WAY less expensive to make.
For the breakfast sausage, I have been using the @lightlifefoods Gimmie Lean Beef. It is uncooked which is what you want for this recipe. Do not try this with precooked breakfast sausage. Because the Gimmie Lean is not spiced with traditional breakfast sausage spices I added them myself. You can spice the sausage any way you like of course; I prefer to add in ground fennel, ground sage, ground pepper, ground thyme, and salt.
Normally I use the whole tube, add in my sausage spices, form them into about 1 oz patties and freeze them in wax paper. This way, you can grab a couple and cook them up for a breakfast sandwich, or, as I did today, grab about 7 or 8 of the patties and break them up in a pan with butter and get to cooking for sausage gravy.
Time: 15–20 minutes
(If your sausage is already seasoned and ready to go. You can make the biscuits and, while they are cooking get the sausage gravy made.)
Servings: about enough for 3 or 4 people
Sausage Gravy Ingredients
about 8oz uncooked breakfast-spiced sausage (I prefer to spice it myself and I use @lightlifefoods Gimmie Lean Beef)
1/4 cup diced white onion
1/4 cup vegan butter
1/3 cup flour
2 cups non-dairy milk (I used @oatly brand)
1/4 tsp ground sage
1/4 tsp ground white pepper
1 tsp Indian Black Salt, aka Kala Namak
a dash (2 drops) Gravy Master (optional)
Directions
Whatever biscuits you are using for this recipe you’ll want to get them started baking while you cook the gravy.
Now for the gravy: In a medium to large fry pan, add about 2 Tbs butter and the sausage. Break up the sausage well as you begin to heat up the pan to medium heat. After a minute or so, when the butter is melted and the sausage is on its way to being broken up, add in the diced onion and continue to stir and break up the sausage.
Once the onions have cooked for a couple of minutes, add in the other 2 Tbs of butter and cook until it’s melted as well. If you need more butter at this point to keep the sausage and onion from burning and sticking to the pan add it in now. Now you’ll want to add in the flour. But don’t just dump it in all at once. Add it in by the tablespoon full and sprinkle it around the pan. Once each tablespoon is absorbed you can sprinkle in another.
When all the flour has been added start to add in the milk slowly…. add in a 1/4 cup or so and stir until combined. Once you’ve added in about a cup of the milk you should add the sage, pepper and salt. Keep adding the milk and stirring to combine until all the milk is absorbed. If the mixture starts to bubble while you are adding the milk turn down the heat a little.
By this time the biscuits should be cooked and you can add your warm sausage gravy and enjoy!
