Tuesday, August 1, 2006

Bourbon Sausage Gravy with Biscuits

Original recipe comes from Kate at http://www.accidentalhedonist.com. This version leaves out the fresh onions and uses dried.

  • 3/4 lb. ground sausage
  • 4 oz. Bourbon
  • 5 Tablespoons All Purpose Flour
  • dash of salt and some ground pepper
  • 1/2 teaspoon dried onion
  • 3 cups Whole Milk
  • dried parsley
In a large skillet, add the ground sausage and onion, as well as 2 ounces of the bourbon. Fry the sausage over medium heat until brown but not overcooked. Remove the sausage with a slotted spoon (to drain) and set aside. Pour off all but 2-3 Tablespoons of grease in the pan. Return pan to medium-low heat and add flour, a tablespoon at a time, using a whisk to stir vigorously until a roux forms, scraping the bottom of the pan, being careful not to burn. Reduce heat to low and let the roux cook for just 2-3 minutes. (do not increase heat from low yet). Add milk in a very slow stream, whisking the whole time. After adding about 2 and a half cups, turn heat back to medium, and continue cooking, stirring constantly until thickened. Stir in sausage and 2 more ounces of bourbon and cook to desired thickness, adding some or all of the remaining half cup of milk if you like a thinner gravy.

Serve on hot biscuits with a dash of dried parsley and salt and pepper to taste.

Two Ingredient Biscuits

A perfect base for the gravy. These biscuits are fairly plain, if I were to eat them on their own I might add a bit of sugar, but they bake up tall and light, and hold up well to a gravy (or soup or stew) As far as making them - knead only til they hold together, and avoid using too much flour on your board, the "wetter" the dough the more tender it will be.


  • 2 cups self-rising flour
  • 1 cup heavy cream
In a large bowl, combine the flour and cream. Turn out onto a floured surface; knead gently for a minute (or until no longer sticky). On a floured surface, roll or pat dough to a 1/2-in. thickness. Cut into 3-in. biscuits. (if you don't have a biscuit cutter use a small juice or beverage glass upside down). Place on a greased baking sheet. Bake at 450 degrees F for 8 to 10 minutes.

Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

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