By: Helena Stallings, Culinary Arts Student
The perfect accompaniment to any homemade biscuit is a breakfast sausage gravy. During my time at Escoffier as a culinary arts student, I had the pleasure of making several kinds of gravies and by far my favorite Escoffier recipe was the basic sausage gravy. In a skillet over medium high heat cook 1 pound of breakfast sausage until it is no longer pink. When the meat is thoroughly cooked, gradually add 1/3 cup of AP flour to the sausage. By adding the flour in increments, it has a chance to absorb the sausage grease and develop in flavor. Once all of the flour has been incorporated, whisk in 3 1/2 cups of milk to the mixture. Add the milk slowly, because you may not use it all and if your gravy becomes too thick you can use the milk to thin it out. After you’ve whisked the gravy for 10-15 minutes and it has reached the desired consistency, give it a little seasoning of salt and pepper, and it is ready to serve over fresh out of the oven biscuits.
Sausage Gravy Recipe
1 pound breakfast sausage
1/3 cup AP flour
3 ½ cups milk
Salt and pepper to taste
- Over medium high heat, crumble and brown the sausage in a skillet until no longer pink. Add about half the flour and stir until it has absorbed most of the grease. Add the rest and continue to stir for another 2-3 minutes.
- Gradually add in the milk, whisking constantly, until it is all in there. Continue to whisk constantly until the gravy has thickened, about 10-15 minutes. Add more milk if it gets too thick. Add salt and pepper to taste. Spoon over homemade biscuits and serve.