Tuesday, May 12, 2009

Biscuits and Sausage Gravy

Back when we raised sheep in Washington state, we used to make this hearty breakfast with sheep sausage. Not lamb sausage, mind you, but actual sausage from mature mutton. It was absolutely delicious, because our home-grown mutton and lamb were always very delicately flavored. 

Stir fry a chopped onion in some olive oil in a large pan, just until transparent. Brown 1 pound of crumbled sausage (pork is good, too) in a large pan. 

When the sausage has been cooked through, sprinkle it with some all-purpose flour--about 1/4 cup. Stir the flour in well. When there is no more white flour showing, add about a cup of milk. Stir over medium heat, adding more milk as things thicken up.  You be the judge--some like a very thick gravy, some like it thin. Once it is the consistency you like, simmer it a bit over low heat so the sausage flavors the gravy. Taste for seasoning, adding a bit of salt and a lot of freshly ground black pepper

Serve on warm split and buttered Best Biscuits.

Heaven only knows how we got away with eating such hearty breakfasts without suffering any consequences. However, when I think back to that time, I realize that we were both holding down full time jobs., raising several children, doing mountains of laundry, remodeling an old farm house, raising a farm yard full of sheep and goats and poultry, milking goats, and keeping up a large garden. We needed all the energy we could get. Plus, we cooked everything from scratch, including granola, yogurt, cheese, and bread. Oh, and I spun and wove the wool from the sheep, after they were sheared (we even tried hand shearing a sheep, but only once).

It's making me tired to think about it.

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