My partner had made some delicious buttermilk biscuits the other day and there was 2 biscuits left over, so my mind immediately though of making a sausage gravy. I am a huge fan of adding spice to my sausage gravy, so I knew The Magician would be the perfect paring.
Ingredients
Biscuits
For this recipe we are using leftover biscuits, I will link a recipe someday when I write one.
Sausage Gravy
1lb (453g) maple pork breakfast sausage
Splash of Mushroom Stock
1/4 cup (31g) all purpose flour
2 1/2 cups (590ml) Whole Milk
1T The Magician, adjust to taste
Equipment
Cast-iron skillet
Wooden Spoon
Instructions
Cook the Sausage
Place the sausage in a skillet over medium-high heat.
Using a wooden spatula break the sausage into small pieces
Cook the sausage until brown, I like to take my breakfast sausage a bit further than normal to develop some crispy bits
Add a splash of mushroom stock and scrap the bottom of the skillet to lift the frond.
Make the Gravy
Sprinkle the flour evenly over the breakfast sausage, stir frequently until absorbed about 1 min
Slowly pour / stream in the milk stirring as you pour
Add in The Magician to the gravy mixture
Continue cooking over medium-high heat until the desired consistency is reached. I typically go for a thicker gravy that can hold it’s own in the pan.
Serve
Serve gravy over warm biscuits, if you are using leftover biscuits reheat in the microwave wrapped in a damp paper towel for about 30seconds
