Biscuits & Gravy

Several things escaped us this Christmastime, one of which was Biscuits and Gravy. So, on a recent wintery weekend, we made the traditional sauce. We're a bit famous for our tasty country juice because of its fantastic flavor and perfect thickness. Perhaps you'll want to make a batch yourself. Here's how:


In a heavy cast-iron pan, brown one pound regular country-style sausage. Do NOT use something like Jimmy Dean or other heavily overly-spiced and overly-preserved sausage. That's just wrong.


Personally, I like to break the meat up quite small. You may leave it in bigger chunks if you like. Once browned, remove the sausage crumbles from the pan, leaving the grease and tiny bits.


Add enough butter (sausage isn't usually all that greasy) to make 4 tablespoons.


Whisk in 4 tablespoons flour and stir over medium high heat, stirring continuously.

Allow flour to brown, stirring continuously to keep from burning.

When flour mixture is browned, gradually add 2 cups Half & Half, continue stirring.

Cook until mixture bubbles around the edges and thickens. If your gravy is too thick, add milk or Half & Half, 1 tablespoonful at a time. Pepper generously and return the sausage to the gravy.

That's it, you're ready to pour the gravy over delicious biscuits. You may notice that there is no picture of the finished product. Uh, well, that's because, we just. couldn't. help ourselves. Sorry! But, um, they were tasty!