SAUSAGE GRAVY AND BISCUITS


Yield: 24 portions
Portion: 1 biscuit and 3 oz. sausage gravy
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Ingredients:SKU:Measure:
Ground mild pork sausage 4 lb
Butter 8 oz
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. 861512100286151 21002 24 ea

Preparation:

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts
Serving Size 1 biscuit
Servings Per Recipe 24 portions
Amount per Serving
Calories
604
% Daily Value*
Total fat
59%
38 g
Saturated fat
88%
18 g
Cholesterol
24%
73 MG
Sodium
55%
1,319 MG
Carbohydrate
16%
47 g
Dietary fiber
1%
0 g
Sugars
1%
10 g
Protein
36%
18 g
Vitamin A
10%
• Vitamin C
0%
Calcium
23%
• Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet