Biscuits and gravy….it’s one of those ugly comfort foods, that warms your soul and makes everything feel okay in the world. I love making biscuits and gravy with a little flair. Italian Sausage provides a level of elevation and deliciousness to the gravy. I often pan roast mushrooms to add to it as well since I’m quite the mushroom lover. The mushrooms are optional though, as I well know with a sister who hates mushrooms. Either way, it’s a delicious twist on the old comfort food favorite.
Time to Make It: <30 minutes
1 Large Italian Sausage (about 1/3 lb)
8 oz mushrooms, sliced
2 tablespoons butter
1/4 cup flour
2 cups milk
salt and pepper, to taste
1. Cook the Italian sausage in a small skillet over medium-high heat for 7-8 minutes per side. Slice and quarter into bite-sized pieces.
2. In a large skillet, or medium saucepan, heat 1 tablespoon olive oil over medium high heat. Pan roast the mushrooms. Since they are sliced it should only take 3-4 minutes. Remove from pan and set aside.
3. In the mushroom pan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to form a nice golden paste. Slowly pour in the milk, whisking it into the butter paste. Increase the heat to medium-high and bring to a boil. The sauce will thicken. Once it has thickened, remove from heat and add in the mushrooms and sausage. Season with salt and pepper, to taste.
4. Serve over freshly baked biscuits.