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.
Biscuits
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.
