SOUTHERN SAUSAGE GRAVY AND BISCUITS

Southern Sausage Gravy and Biscuits image

This is a meal like my mother made. Neither the American Heart Association or Weight Watchers International would approve of this, but it's really good eat'n!

Provided by Danny Bennett1

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs Bob Evans sausage (Regular, Sage or Hot)
1/2 lb bacon
2 teaspoons rubbed sage
1/4 lb real butter
2 cups flour
1/2 gallon whole milk (2% or skimmed will not work)
black pepper

Steps:

Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
Stir continually to prevent flour from burning.
Pour into a glass bowl and set aside to be used later.
(Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
Fry bacon until crispy.
Pinch sausage into small pieces and add to bacon.
Continue frying until sausage is completely cooked.
Add sage and butter and stir in completely until butter is melted.
Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
Add black pepper to taste.
You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
Serve over buttermilk biscuits prepared per package instructions.

Nutrition Facts : Calories 1100.4, Fat 81.7, SaturatedFat 33.7, Cholesterol 203.1, Sodium 1504.6, Carbohydrate 46.9, Fiber 1.2, Sugar 17.2, Protein 42.2