Show #411

Recipe By: ©2000 eric villegas

Ingredients:

1 lb. maple sage breakfast sausage, see recipe
2-4 tablespoons gluten-free performance blend flour, or similar
2-3 cups whole milk
1/4 cup flat-leafed parsley leaves, chopped
sea salt, to taste
black pepper, to taste

Directions:

Place the sausage in a heavy skillet over medium high heat. I prefer a well seasoned cast iron skillet for this dish but any heavy bottom skillet would be fine. Cook the sausage for about 7 minutes all the while breaking it up with a wooden spoon. When all of the sausage is cooked and you have achieved a nice browned crust carefully remove the sausage from the pan with a slotted spoon to a bowl and set aside.

Remove and discard all but 2 to 3 tablespoons of sausage fat from the skillet.

Over medium heat, stir in the gluten free flour into the fat. Stir constantly until browned, about 5 minutes.

Pour the 2 cups of the milk into the skillet stirring constantly to blend taking care to release the browned "kibbles-n-bits from the bottom of the pan. Those bits of caramelized pork all full of flavor and will help to flavor the gravy. Season to taste with salt and pepper. Add the sausage back into the skillet with the parsley and bring to a simmer for about 2 minutes. If the gravy is a bit too thick for your liking after adding the sausage you can thin it out with the remainder of the milk.

To Serve …

Split the biscuits in half and divide them among plates. Top the bottoms of the split biscuits with some of the gravy and replace the tops. Spoon a bit more gravy over all and serve immediately. Notes:

You can adjust the thickness of the gravy by increasing the amount of milk adding little by little until you get the consistancy you like.

If for some reason the sausage doesn't yield enough fat during browning simply add enough lard (or olive oil, butter etc.) to make up the difference when making the roux.