Granini's Biscuits and Gravy

GranNini's Biscuits and Gravy

Ingredients:

1 package sausage *

1 Tablespoon margarine (you will need more later)

1 package Lipton onion soup mix

2 cups hot water

3 Tablespoons margarine

3 Tablespoons flour

1 cup milk

1 to 1 1/2 cups sharp cheddar cheese, shredded

Dash of Lawry's Seasoned Salt

(*I use Isernio's Breakfast Chicken Sausage, but feel free to use pork sausage if you prefer)

Directions:

1. In a bowl or glass measuring cup, mix Lipton onion soup mix with 2 cups of hot water.  Set aside.
2. Shred the sharp cheddar cheese and set aside.  I can't buy pre-shredded cheese.  It gives me the heeby-jeebies.  Don't know why, but it does.  I also never measure my cheese with a measuring cup.  I simply eyeball what I need.  I probably use even more than a cup -- a large handful or so seems to be just about enough.
3. In a large skillet, melt 1 Tablespoon of margarine.  Add in the chicken sausage, and brown the chicken sausage completely.  Make sure to break up the pieces of sausage into small, bite sized pieces while browning.  Drain, and set aside in a small bowl.
4. Add margarine to the skillet.  Over medium low heat, melt margarine.  Sprinkle flour over the top, and whisk together, allowing the mixture to heat up for several minutes, stirring constantly.
5. Slowly whisk in the Liption onion soup water mixture, a little at a time, to avoid making lumps.  
6. Slowly whisk in milk.
7. Allow the mixture to come to a full simmer, stirring constantly.  If the mixture is still too thick, add in more milk as necessary to reach the desired consistency.  Some people prefer a thinner sausage gravy.
8. Gently add in the sausage, and stir for a minute or so.
9. Sprinkle on the cheddar cheese, and stir until thoroughly integrated.  
10. Sprinkle on a dash of Lawry's seasoned salt.  Again, I don't measure, I just eyeball it.  Probably about 1 teaspoon worth.  Again, you will need to season your gravy to your tastes.  I prefer a saltier, more flavorful sausage gravy than what you might find at oh, say, a breakfast restaurant.  But the soup mix adds in a LOT of salt all on its own.  
11. Ladle your gravy over piping hot biscuits and serve!  

For those of you who need the biscuits recipe, click here.

Mmmmm.  Biscuits and gravy!!

For those of you who like pictures, here you go!

Melt a little bit of margarine, then add in your sausage.

I use chicken sausage.  I have a favorite brand, which is very flavorful, and tastes delicious.  Next time I'll try to remember to take a picture of the package.  But you can use pork sausage just as easily.

Brown your sausage completely.  Then remove from the pan.

 Add in the flour, and whisk together over medium low heat.  Too hot, and you'll get lumps.  And who wants lumps?!?

 Slowly add in the soup mix to form a roux.  Stir together thoroughly and let cook a bit to get rid of the 'floury' taste.

Slowly stir in the milk, and allow the mixture to simmer.  Mmmm. Smells good already!

Add the sausage back in.  Then stir it all together.

Oh, my!  Smell that goodness!

Sprinkle on the sharp cheddar cheese and some Lawry's seasoned salt.

Now that's good gravy!

Serve it up with some super cheesy scrambled eggs on top of piping hot biscuits, and that's a mighty fine breakfast you have!!  

If you need the biscuits recipe, click here.

Enjoy!

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I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)

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