<br>Sawmill Sausage Gravy<br><br>"A thick milk gravy.<br>Serve on biscuits with sausage & eggs."<br><br>Original recipe yield:<br>4 servings<br>PREP TIME 20 Min<br>COOK TIME 15 Min<br>READY IN 35 Min<br><br>INGREDIENTS:<br><br>* 1 pound ground pork sausage (hot or sweet)<br>* 3 tablespoons all-purpose flour<br>* 3 tablespoons butter<br>* 1/2 cup finely chopped onions<br>* 1 small garlic clove (crushed)<br>* 1 teaspoon chicken boulion (1 cube -crushed)<br>* 1 teaspoon parsley<br>* 1 teaspoon sage<br>* 1/4 teaspoon thyme<br>* 1/4 teaspoon ground black pepper<br>* 1 pinch tarragon<br>* 2 cups milk<br><br>DIRECTIONS:<br><br>1. Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain.<br>2. Add pepper & butter, chopped onions & garlic and cook until tender.<br>3. Combine Flour, boulion, sage, & thyme.<br>4. Sift flour mixture slowly over sausage mixture, and cook gently for 5 min.<br>stirring constantly, until flour is brown.<br>5. Gradually stir in milk, 1/2 cup at a time and cook until thickened.<br>6. Stir in parsley & tarragon.<br>7. Add more milk if necessary to achieve preferred consistency.<br><br><br>Serve over Southern Style Buttermilk Biscuits along with with extra sausage.<br><br><br><br>Grandma's Biscuits<br><br>Old-fashioned Southern Buttermilk Biscuit recipe.<br><br>INGREDIENTS:<br><br>* 2 cups All Purpose flour<br>* 1 teaspoon salt<br>* 3 teaspoons baking powder<br>* 1 teaspoon sugar (optional)<br>* 6 tablespoons lard or shortening<br>* 2/3 cup buttermilk<br><br>PREPARATION:<br><br>1. Mix dry ingredients together; cut in lard or shortening until it’s the consistency of coarse meal.<br>2. Slowly blend in milk, just until dry ingredients are moistened.<br>3. Work BRIEFLY w/hands until blended (too much handling makes them tough) Mounding, splitting the dough in half vertically, and stacking it on top of mound, and mashing down, repeating several times results in flaky biscuits that split easily when they’re cooked.<br>4. Pat the dough out on floured cloth or surface to about 1/2-inch thick.<br>(Do not roll too thin.) Cut with floured biscuit cutter or glass tumbler.<br><br>Place on ungreased baking sheet and bake at 400° 8 minutes or until golden brown, then shut off oven & allow them to finish up for the last 2-4 minutes.<br>This results in biscuits that are golden on top, moist but well done inside, but not burned on the bottom.<br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
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