Submitted by Jen Goode
|1 lb. maple sausage||1 tbsp beef bouillon|
|5 c. milk||1 tsp seasoned pepper|
|Flour||Dash of garlic herb seasoning|
1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.