Tuesday, September 10, 2013

Sausage Gravy

Nothing goes better with some homemade biscuits than some good, old-fashioned sausage gravy. What makes this sausage gravy even better is that it also has bacon in it. Everybody knows that everything is better with bacon. 

Sausage Gravy
serves 4-6
1/2 lb. ground sausage
4 slices thick-cut bacon
1/4 onion, diced
2 cloves garlic, minced
2 tbsp. all-purple flour
2 tbsp. unsalted butter
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (more or less to taste)
1/4 tsp. rubbed sage
1 3/4 cup half and half

In a large skillet, fry bacon until crisp. Remove. Add sausage to the bacon grease and cook until done and lightly browned. As sausage begins to brown, add in onion and garlic, cooking until onion turns translucent. Crumble in bacon. Stir in flour, butter, salt, pepper, crushed red pepper flakes, and sage. Cook for 1 minute, stirring continuously. Gradually add the half and half, stirring continuously until thickened, about 3-5 minutes.

Serve over biscuits.

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