Title:Recipe(tried): Sausage gravy and biscuits
Posted By: JoAnn/NM
Date: June 8th 1999
Board: TKL Cooking Club

Authentic southern sausage gravy has to have the
fryings from the sausage!!! We use the 1 lb roll. Cut the
plastic off the outside and chunk it into the skillet,
brown as you would hamburger. Use a pancake turner
to continue chopping it into small pieces as it fries.

Don't fry too brown. Remove from skillet leaving the
fryings. About 1/4c is needed, if more is needed add
"bacon fryings" or a little salad oil. Add about 1/4 -
1/3c flour and stir into hot grease, browning slightly,
stirring constantly. Add about 2 c milk. Season with
salt and pepper to taste. Stir, bringing to boil. If it gets
too thick, add a little more milk or water. When it
begins to thicken, add the sausage and continue
cooking till the consistency is just as you want it.
Being in the southwest, we love to add chopped green
chile to the gravy. Chopped green bell pepper is good
instead of green chile, too. Add both at the same time
you add the sausage.

Biscuits - Blend 1/3c shortening into 2c self-rising flour
till evenly mixed. Add about 1c buttermilk (more or
less). Stir slightly. Pour out on floured pastry cloth or
board. Knead 8 or 10 times. Pat out to about 3/4 inch
thickness. Cut with round biscuit cutter. Place on
ungreased pan. Bake 475 deg about 12 min till
browned on top. Pour gravy over and enjoy!! yum,
yum!!!

I would not advise trying a fat-free version!!!! It probably
could be done but wouldn't be the same.