Thursday, April 16, 2009

Biscuits with Sausage Gravy


My version of sausage gravy -- the one I've been making for years -- is not a traditional version. Sausage gravy purists may say it's not even technically sausage gravy at all, because it's missing the flour component. But I would like those people to try making sausage gravy my way, and then tell me if they really care if it's traditional or not. Because this version is so good, it just doesn't matter.

I've been making sausage gravy like this ever since I got a recipe for sausage dip from a friend -- a dip that consisted only of sausage and cream cheese, to be spread on mini slices of pumpernickel bread. It is absolutely delicious -- so good that I started spreading it on bagels, and so good that I eventually thought, "You know what? This would make a kick-ass sausage gravy base." If you've been reading this blog for any length of time at all, you know how much I love cream cheese, so I decided to try it out. And I've never looked back.

My experience with sausage gravy in restaurants is that it's oftentimes way too bland, and my version definitely isn't. The cream cheese adds such a nice tang to the background of the gravy. I always, always use maple sausage, and that flavor really comes through too and balances out the pepper nicely. This is one of my go-to meals when I want something quick, comforting, and delicious.

Biscuits with Sausage GravySource: Cassie

1 package refrigerated biscuits (we use Grands butter-flavored)
1 pound ground maple-flavored sausage
2 tablespoons butter
1 8-ounce block cream cheese, cubed
1/2 to 1 cup milk
Salt to taste
At least 1 tablespoon black pepper

1. Prepare biscuits according to package directions.

2. Meanwhile, brown sausage in 2 tablespoons butter over medium-high heat.

3. When sausage is cooked through, reduce heat to medium and add cream cheese, stirring to melt and combine. Add milk to desired thickness (I like a thick gravy, so I usually only use about 1/2 cup). Add salt and pepper and heat until bubbly.

4. Serve over open-faced buttered biscuits.

8 comments:

Katy said...

Lots of really great sounding recipes here! My stomach is GROWLING just reading them! LOL

Erin said...

That sounds awesome-sort of reminds me of a stroganoff style biscuits and gravy. I'm with you-I'm not normally a fan of most biscuits and gravy because it's too bland. But this? Sounds delish.

Sara said...

These sound really good, I love biscuits. I don't think I've had gravy on them before, but that needs to change!

Donna-FFW said...

Ihaveneverhad this before Cassie, but it looks wonderful:)

Debbie said...

My husband would absolutely love this!!! I would love the devil's food cake you made. That looks fantastic...please send over a slice!

Patty H. said...

Yummy! Too bad Nick would HATE that (he hates anything gravy...) But certainly a comfort food I miss from my mom's house.

Ali @ JamHands.net said...

This turned out absolutely amazing. Thank you so much for sharing this recipe. I blogged it at my site here.

Allison said...

These were delicious, Cassie! Thanks!