Biscuits and Gravy

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

1 pound (454g) pork breakfast sausage, casings removed

2 tablespoons (28g) unsalted butter, as needed

1 medium yellow onion (about 8 ounces; 227g), finely diced

Kosher salt

3 tablespoons (24g) all-purpose flour

3 cups (710ml) whole milk

Freshly ground black pepper

One batch of buttermilk biscuits , split (see notes)

Wskazówki

In a 10-inch cast iron skillet set over medium-high heat, sauté the sausage, breaking it up with a wooden spoon, until at least 1 1/2 tablespoons fat has rendered, about 6 minutes; if your sausage is lean and yields less than 1 1/2 tablespoons of fat, melt in butter, 1/2 tablespoon at a time, until you have about 1 1/2 tablespoons in the skillet. Add the onion, season with a pinch of salt, and cook, stirring occasionally, until onion is very soft and golden and the sausage is well browned, about 7 minutes longer.

Stir in the flour until no dry bits remain, about 30 seconds.

Stir in 2 tablespoons of milk until completely absorbed. Gradually pour in remaining milk while stirring constantly to avoid lumps. Bring the gravy to a simmer and cook, stirring and scraping the sides and bottom of the skillet, until a silky and thick, spoon-coating sauce forms, about 4 minutes. Season to taste with salt and a generous amount of black pepper.

Serve warm biscuits with hot gravy spooned over top.

Wartości Odżywcze

• Kalorie: 779 kcal
• Tłuszcz Całkowity: 53 g
• Tłuszcz Nasycony: 22 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 147 mg
• Sód: 1259 mg
• Węglowodany Całkowite: 44 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 14 g
• Białko: 32 g