Submitted by randilicious
Serves 6-8
| 1 pkg (4 links) breakfast sausage, chopped | 2 tbsp butter | |
| 4 tbsp flour | 4 c. milk | |
| 2 tbsp extra virgin olive oil | 1 pkg/roll of biscuits (e.g. Pillsbury, Grands.) | |
| Salt & Pepper |
1. Heat oil in a large skillet
2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
3. Stir in butter until well blended.
4. Stir in flour until mixture is thick & pasty.
5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
6. Add salt & pepper to taste.
7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.
Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.
