Biscuits and Gravy

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 12 ounces hot bulk sausage
  • 12 ounces mild bulk sausage
  • 4 tablespoons flour
  • 1/2 gallon milk
  • Salt
  • Pepper
  • Biscuits, store bought or homemade
Directions

In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I think the ratio is off. You need a lot more flour to make it thick enough. We added about 4 tbsps of roux. I also suggest adding some kind of herbs. We used rosemary.
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    This recipe is featured in:

    Breakfast