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American Road Magazine
Celebrating our two-lane highways of yesteryear…And the joys of driving them today!
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Ultimate Sausage Gravy

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roadwarriorvet

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Hello Road Warriors!! How is traveling going on the highways and byways of the US? This is the coolest magazine for roadtrips!! At my bed and breakfast, we get a lot of travelers who always talk about breakfasts at different places during their travels. A common item that comes up is biscuits and gravy. Several travelers asked me if there was a way to make biscuits and gravy a little lively. Well this is my own recipe that I believe fits the bill.

 

Sausage Gravy

 

2 lb ground Pork Sausage (chubs)

 

1/3 cup flour

 

3 oz garlic powder

 

3 oz Canadian Steak Seasoning

 

2 small white onions finely diced

 

2 oz salad oil

 

2 cups whole milk

 

 

 

In a large stainless steel skillet, add oil and sausage using medium heat. Stir sausage occasionally as it browns for even cooking. When sausage is half way done, add onions. Cook and continue to stir until sausage is done and a little brown. Add flour and mix it in with sausage. Cook for 2 min while stirring. Lower heat and add milk, continually stirring. Gravy will begin to thicken as it simmers on low heat. When gravy starts to bubble, turn off heat.

 

Note: if gravy appears a little thick, add a little more milk while continuing to stir. Enjoy over warm homemade buttermilk style biscuits.

 

 

 

museumhillbandbbiscuitsandgravy.JPG

 

 

 

Serve this with some good eggs and morning coffee, and you will have a breakfast that will rival any country road restaurant.

 

Sincerely,

 

 

Road Recipe Warrior

 

 

 

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