Savory “sausage” gravy and biscuits

11 10 2010

Really fatty, nasty, sausage gravy and biscuits- the kind you almost only find in the South- is one of my favorite foods.  I admit it.  The thicker the gravy, the greasier the sausage, the better.  As a kid, I’d horrify my mom by getting a second helping of it at sunday brunch in Florida.  My husband feels much the same way I do.  But then and again, he hasn’t met a sausage he didn’t like.

This recipe is so good that even if you’re a carnivore, you’ll be asking for guilt-free seconds.  my mom will be so proud.


2 c. all-purpose unbleached flour
5 tsp. baking powder
1 tsp. kosher salt
3 tbsp. nonhydrogenated shortening
2 tbsp. vegan butter or margerine
2/3 c. vanilla rice milk

Preheat the oven to 450.  Lightly grease a cookie sheet.  Sift the dry ingredients together, and add the shortening and butter and milk.  Mix together until you get a nice dough. I throw it in my kitchenaid with the dough hook on speed 2 for 4 minutes to make sure the shortening was nicely mixed.  Flour a workspace and roll the dough out until it’s about 1/2″ thick.  Use a cutter to make 2″ rounds.  Make for 12 minutes or until golden brown.  You’ll have more biscuits than gravy, but enjoy them with other things or all alone.

Sausage Gravy

1 tube of Gimme Lean sausage product
4 tbsp. penzy’s sausage seasoning
1 15 oz. can of navy beans, drained and rinsed
1/4 c. water
1/4 tsp. kosher salt
10 sage leaves, chopped

In a skillet (cast iron works well), cut open the tube of sausage and cook using olive oil to heat the pan if necessary.  Add 2 tbsp. of penzy’s sausage seasoning as cooking until product is well seasoned.  Puree the beans, water, 2 tbsp. of sausage seasoning, and a splash of olive oil in a food processor until smooth.   Add mixture to the pan with the sausage and cook until heated through.  Add sage leaves and cook for another few minutes and serve.



One response

19 10 2010

I’m all over this tantalizing dish, can’t wait to try it!!! Mmm. I didn’t have biscuits and gravy til I was 14, in Kansas City (yes, I remember specifically the day!), and cursed my parents for raising me in the north. Haven’t had it often, but adore it and this recipe would certainly allow me to feed it to my family sans guilt/nasties!

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