Zinfandel
Originally from Croatia, Zinfandel is now best known as a California grape. It’s full bodied, high alcohol and packed with big fruit flavors.
Biscuits and Gravy Recipe
View more Leahy's Sausage Recipes
Prep Time
15 min
Total Time
20 min
Yield
Feeds 4
Ah biscuits and gravy. This dish is a classic Southern breakfast favorite with roots back to the Revolutionary War. You don’t have to be in the South to enjoy this dish, you just need to enjoy a hearty and filling breakfast. The dish is so filling it also makes for a great brinner. That’s breakfast at dinner for those who are unfamiliar with the term :). Do you have any twists on this recipe that make it even better? Let us know in the comments below!
Ingredients
- 1 lb(s) LGCM Bulk Pork Sausage
- 1 can(s) Refrigerated Biscuits
- 3.5 cup(s) Milk
- 3 Tbsp Butter
- .33 cup(s) Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- .5 tsp Cayenne Pepper (optional)
Directions
Prepare the biscuits as directed on the packaging. While they are baking make the gravy by following these steps.
Heat a large frying pan to medium high heat and melt the butter in it. Once the butter is melted, add the sausage and cook until brown. Once browned, season with flour, salt, black pepper and cayenne pepper. Stir until combined and cook for another 2 minutes.
Pour in milk gradually, stirring as you add it. Scrape up any browned bits from the bottom of the pan into the liquid. Bring the mixture to a boil, then reduce to a simmer. Cook for about five minutes until the mixture is thickened to a gravy like consistency. Season further with salt and pepper to your taste.
To serve, split biscuits in half and spoon gravy over top. Serve with freshly cracked black pepper on top. Enjoy!
