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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 8 servings The following items or measurements are not included below: 1 dash pepper |
||
| Calories 269 | ||
| Calories from Fat 176 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 7.8g | 38% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 57mg | 19% | |
| Sodium 420mg | 17% | |
| Potassium 330mg | 9% | |
| Total Carbohydrate 9.7g | 3% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 13.1g | 26% | |
Menus using this recipe:
Ingredients
- 1 lb pork sausage
- 1/3 cup flour
- 1 quart milk
- 1 dash pepper
- Pillsbury Grands refrigerated buttermilk biscuits
Directions
1
Cook sausage in skillet.2
Drain Fat.3
Sprinkle flour over sausage and stir well.4
Cook flour and sausage together for about 5 - 7 minutes.5
Add milk.6
Cook over medium heat until thickened.7
Add pepper.8
Serve over biscuits.
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- Course > Breakfast
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
Featured Reviews for This Recipe
From: Chef #1294552
On Nov 20, 2009
I needed to make something for a school breakfast so another parent and I got together and agreed that she'd make the biscuits and I'd make the gravy. Having never made gravy before, I did a trial run last night. It came out really good, I just thought that it was a little too thick for my taste. I made it again in the morning (multiplied by 2.5) for the school thing and left out just a little bit of flour (about a tablespoon) and it came out GREAT. I put it in a crockpot, set it to WARM and took it to school. I hope it maintains the wonderful consistency. I found out that it's important to drain the fat: last night I didn't drain it and the gravy formed this skin on top, but this morning I drained the fat and it didn't form the skin. Again, it came out great, I would definitely make this again.
From: ceruleanseven
On Nov 19, 2009
This was very tasty and easy. I think I might prefer the sausage to be a bit spicer next time, so I think I'll add some red pepper flakes - but the recipe by itself was just wonderful!
From: Denise!
On Mar 26, 2002
I've been making this exact recipe for years and my family loves it for Sunday breakfast. The only thing I add is just a pinch of salt. I also cook the flour and sausage for 2-3 minutes before adding the milk to burn off the "floury" taste. Great recipe!
From: B Marlatt
On Mar 10, 2002
This is a great breakfast, for more flavor try leaving a tablespoon of the grease in the gravy and for a kick try cayenne pepper. Mmm good!
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