I have another idea for Easter Brunch...or brunch any time of the year if you don't celebrate Easter. Homemade Breakfast Sausage and Gravy, perfect breakfast/brunch eats. This is something I threw together a few weeks ago when Mr. Schwartz and I enjoyed a lazy Sunday morning. If I can remember correctly it was before Rem, our now 12 week old puppy, was part of our family. That means we enjoyed this in peace. Ahhh those were the days...I mean I love Rem. : ) Seriously, I do.
This comes together super fast and you could feed an army if you made enough of it. Try it out and let me know what you think.
Musical Selection: Down on the Corner by: Creedence Clearwater Revival. Just sounded good today. Great song to jam in the kitchen to. Ask my mom.
Did I sell you on making these this weekend?
Homemade Breakfast Sausage and Gravy
For the sausage:
1lb ground pork sausage, unflavored
1 teaspoon ground sage or poultry seasoning
3/4 teaspoon garlic salt
1/2 teaspoon (more or less according to your taste) red pepper flakes
1/4 teaspoon black pepper
For the gravy:
2 tablespoons butter
4 tablespoons flour
3 cups (or so) milk--skim/low fat is just fine
1/2 teaspoon (or so) black pepper
1/2 teaspoon (or so) salt
buiscuts, the refrigerated variety is fine
To begin, combine the sausage and seasonings. Mix just until combined, form into patties including one tiny patty. Take the little patty and place in a preheated skillet (cast iron works perfectly for this whole dish--minus the biscuits) on medium-high heat. Cook the little patty for just a few minutes or until it is no longer pink in the middle. Taste for seasoning, if it needs more spice, add red pepper flakes/black pepper. If it tastes awesome, cook the remaining sausage patties for about 3 minutes on each side or until no longer pink in the middle. Remove from the pan and place on a plate lined with paper towels.
Add the butter to the pan (still on medium-high heat) and let it melt. Once melted, add the flour, stirring with a whisk. Cook and stir for about 3 minutes. While continuing to stir, add the milk slowly until you have reached your desired consistency. Keep in mind the gravy will thicken as it heats through and sits.
Top biscuit with a sausage patty, pour on the gravy and enjoy!
Recipe by: Mrs. Schwartz
**Note that there are a lot of (or so's) in this recipe. That means that it is not a big deal if you add more or less of anything! It is really simple and just adjust things to your taste**