I was raised in a place that would like to consider itself a country town, among relatives and classmates that would like to consider themselves rather country, by a mum that was raised on a farm.
Naturally, many of my favourite things have a bit of a country flavour to them.
One of the best things she ever made for breakfast was sausage gravy, served over hot buttermilk biscuits. This is a really easy meal to accomplish and doesn’t take very long either. (Consider sipping some veggie juice while things simmer and bake!)
Some advice for beginners: read the entirety of every recipe you are attempting before beginning. For all you know you could be baking the biscuits while you make the gravy (hint) or you only have two eggs, and while that’s enough for component one, component two also calls for two eggs… you get the picture.
WHAT YOU WILL NEED
For the gravy:
- 1 tube of ground sausage (I recommend Bob Evan’s zesty-hot sausage, it comes in a red tube like this) – ~$3.50/tube
- milk (fat content is totally up to you) – ~$2.00/gallon
- 3-4 tbsp corn starch – ~$5/container (will last you for. ever.)
- some water – free!
Yeah. That’s it.
Step 1: Brown the sausage in a big frying pan. Make sure it gets crumbled, but not too crumbled. You want to go for medium-sized chunks, between the sizes of dimes and pennies.
Step 2: Turn your burner down to medium heat and slowly pour milk into the pan, just until it covers the sausage
- The milk will probably begin to turn orange due to the grease in the sausage. Do not panic.
- Be -very- careful and watch your pan closely from here on out. It is far too easy to burn milk and ruin the world.
- Now would be a super good time to check on your biscuits if you’re already baking them, or put them in if you forgot.
Step 3: Spoon your corn starch into a small bowl and add just enough water so that it’s loose when you stir it
- Corn starch is weird stuff, for those who don’t know. It’s like a liquid, but it’s a solid if you try to make it move faster than it wants to. It’s used as a thickening agent, in this case to turn your sausage concoction from weird soup to tasty gravy
Step 4: Slowly stir the wet corn starch into your milky sausage pan. It will seem like nothing is happening, but what ever you do, do not add more corn starch (like I did the first time I tried it) because it will turn into a gritty glue-like substance that no one will ever want to eat and you will have to add more milk and pray that no one notices that it’s blander than it should be. Just be patient and keep stirring occasionally, and do not let the heat get too high.
- You might want to check on your biscuits again if you forgot about them.
Step 5: It will eventually turn into gravy. Taste it, directly out of your stirring spoon if you like (because it’s your damn kitchen) and when it meets your specifications, pour it over the biscuits that have been baking throughout this entire process and are now cooling peacefully on the counter.
This should serve approximately four very hungry grown men, so if you are cooking for yourself I recommend only using half or even a quarter of the tube (and only 1-2 tbsp corn starch in that event) and packaging the rest up tight, OR making the whole batch and living off of the leftovers until they’re gone.
For the biscuits:
- 1 tube or packet of biscuits or biscuit mix
Step 1: Follow the directions on the package. Most of these only take 10-15 minutes to bake and almost 0 prep time.
- If you want to bake your own, I recommend looking up a recipe online.
To those of you down-home country mamas that are about to scold me for my biscuit recipe– bite me. We are on a time crunch and/or budget and/or lazy. Also I only post recipes I’ve tried, and I have never made homemade biscuits.
Keep checking back for more recipes, and if you like what you’re reading make sure to like/comment/subscribe/share!