Recipe: Sausage Gravy for B&G

Here is a “Chef” Chad original. A great use for the shelf stable milk if you prefer not to use it for drinking. Can’t go wrong with biscuits and gravy.

What You’ll Need

  • 1 tube of your favorite ground sausage
  • About a Cup of All Purpose Flour
  • 1-2 Tablespoons of Crisco, Butter or other Shortening
  • 1 Carton of Shelf Stable Milk from Angel Food
  • Biscuits

How to Make it

  1. Brown the sausage in a large skillet
  2. Add the shortening and stir
  3. Coat the sausage with flour by sprinkling it on top and then stir it together
  4. Reduce heat to medium-low and cook until flour starts to brown (do not burn)
  5. Stir as you pour in the whole carton of milk
  6. Bring to a boil and simmer – stirring frequently
  7. When gravy starts to thicken, remove from heat and allow to stand for several minutes (the gravy will continue to thicken during that time)
  8. Pour graciously over biscuits

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