SAUSAGE GRAVY AND BISCUITS
Yield: 24 portions
|Ground mild pork sausage||4 lb|
|All-purpose flour, sifted||1-1/3 cups|
|Whole milk||3-1/2 quarts|
|Salt and fresh ground pepper to taste|
|Bakery Chef® Premium Buttermilk Heat and Split Biscuits 3 oz.||86151 21002||24 ea|
- Preheat oven to 325°F. In a medium rondeau pan, cook sausage over medium-high heat until evenly browned. With a slotted spoon, remove sausage from pan, leaving drippings in the pan.
- Add the butter and stir until melted. Using a whisk, add sifted flour and stir until fully absorbed. Reduce heat to medium and cook roux until light brown in color. Gradually whisk in the whole milk, and cook until thickened. Season to taste with salt and fresh ground pepper. Reduce heat and simmer for approximately 10-12 minutes or until desired thickness is acheived.
- While grave is simmering, warm biscuits in 325°F oven. Remove from oven and split in half lengthwise. Add back the cooked sausage to the gravy, and stir to incorporate. Top each biscuit half with 3 oz. of sausage gravy; serve immediately.