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Add a photoServings: 4
Ingredients
- 1/2 lb Bulk pork breakfast sausage
- 2 Tbsp. Minced yellow onion
- 3 Tbsp. Flour
- 2 c. Warm lowfat milk Salt & pepper to taste Biscuits" (see recipe)
Directions
- To many people in this country this old southern breakfast favorite sounds like something cheap or possibly inferior to a real breakfast of bacon and Large eggs. It actually has roots in England and was a common meal from very early times in America.
- I have tasted biscuits and gravy all over the country, and the meals have ranged from simply inedible to wonderful. St. Louis makes great biscuits and gravy. Atlanta can do it too. Florida Forget about it.
- The secret to good gravy is the sausage. Use a quality pork sausage which is low in fat and not filled with heavy seasoning and salt. The dish takes very few min to make and it just makes the day.
- This dish is made in a frying pan. Heat the pan and fry the sausage and onion till the sausage is brown and the onion clear. Drain off all grease except for 2 Tbsp.. Stir in the flour and cook for just a minute. Add in the warm lowfat milk. I heat mine in the microwave. Stir constantly till the mix thickens and then season with salt and pepper. I doubt which you will need much salt, but pepper will be a must.
- Serve over hot opened biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 4.89g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 0.65g | 1% |
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