Friday, March 11, 2011

Sausage gravy

One of my favorite breakfast for supper meals is biscuits and gravy. I didn't grow up with this meal (it's not that common in the very deep south, and my mother isn't a huge fan of white gravy), but I discovered it in my late teens, and I've been a convert ever since.

We haven't had the meal in oh so long, because I was scared to try it without milk. But, my cravings got the better of me, and I decided to go for it last week. It turned out really well.

I started with homemade sausage, just because I'm more likely to have ground pork in the house than breakfast sausage. For sausage, I just season the meat and allow it to sit for an hour or two. I use salt, pepper, cajun seasoning, and garlic, but you can use whatever seasonings you like.

Once the sausage is browned (and I prefer bigger pieces, pretty well browned, but again, that's a personal preference), add flour to make a roux. This sausage was a little dry, so I added about a tablespoon of oil to make it come together.

And, then, I added soy milk. I seasoned with worchestershire sauce and nutritional yeast. I've found these flavors work really well with the soy milk, sort of taking away any funny soy flavor.

I served this gravy over store-bought biscuits (still working on a good dairy free biscuit recipe), with scrambled eggs. Breakfast for a king!

In our house, Sunday nights are almost always breakfast for supper. It's good (for me, at least!) to have such an easy meal to make at the end of a busy weekend. And who doesn't love breakfast for supper? Put it on your menu this week! It'll make everyone smile.

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