It’s all about the SAUSAGE! We get ours at Lumberjack Meat Corner, inside Young’s Market – Westwood

American Southern Style Sausage Biscuits and Gravy in Table Settingbigstockpphoto

Serves 8-10


• 2 lbs breakfast sausage (preferably homemade sausage from your local butcher or you can buy Jimmy Dean’s Breakfast Sausage)

• 1/4 cup flour (may use a little more or less)

• 2-3 tablespoons butter if needed

• 1/4 to 1/2 tsp crushed red pepper (optional- if your sausage is not full flavored or if you want to add a little bite to it!)

•1/2 tsp black pepper

• approximately 5 cups milk

• Salt to taste.

Brown sausage well. The browner it gets (without burning), the more flavor it will have. Add flour, stirring until it has absorbed all the grease from the sausage. If your sausage has little grease, you may need to add a few tablespoons of butter to absorb the flour well. Stir well while continuing to brown sausage (now with flour) over low heat for another 5 minutes. Add milk slowly, while continuing to stir over medium heat until gravy thickens. Salt and pepper to taste.

Serve over warm biscuits, split in half. Garnish plate with fresh fruit and serve with jam, juice and coffee.

Vegetarians will enjoy fresh biscuits and fruit!

Biscuits: Good Old Fashioned Baking Powder Biscuits (If you want the easy method, buy Bisquick or Jiffy Baking mix. Prepare dough as directed, dropping by large spoonfuls onto greased baking sheet, and shaping them into biscuit shapes using clean, floured fingers or buttered wax paper.)

• 2 cups flour

• 4 tsp. baking powder

• 1 1/2 tbsp. sugar

• 1/2 tsp. cream of tartar

• 1/2 cup butter

• 2/3 cup milk

• 1 egg, unbeaten

Sift flour, baking powder, salt, sugar and cream of tartar into bowl. Add shortening to flour mixture; blend together until cornmeal consistency. Pour milk into flour mixture slowly; add egg. Stir to stiff dough; knead 5 times on lightly floured board.

FOR ROLLED AND CUT BISCUITS Roll to 1 1/2 inch thickness. Cut with 1 1/2 inch biscuit cutter or a glass with perimeter of rim about 1 1/2 to 2″ wide.

FOR DROP BISCUITS: Do not roll out biscuits, just take biscuit sized balls out of the dough, place on greased baking sheet, and pat with fingers or wax paper to make the biscuit shape. Bake on greased cookie sheet for 12 – 15 minutes at 450 degrees.