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Nonna's Biscuits and Sausage Gravy Recipe

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This recipe for Nonna's Biscuits and Sausage Gravy is from The Diliberti Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. breakfast sausage (your favorite brand)
1 medium onion, chopped

1/2 to 1 tsp. ground thyme
1/2 to 1 tsp. seasoned salt
Pepper to taste

1/2 c. flour

4 c. milk

Directions:
Directions:
Brown and crumble the sausage. When about half cooked add the onion and sauté til meat is cooked. When finished, sprinkle on thyme, seasoned salt and pepper starting with lesser amount. Stir in. Tip your pot to one side and check accumulation of grease for amount. Often about 1/2 c. for 2 lbs. of meat. Sprinkle equal amount of flour over the meat and stir in. Let cook for about 3 minutes on low, stirring occasionally. (this takes the place of draining the meat and making a roux (roo) - easier and less mess.). Add in 2 cups of milk. Stir occasionally on medium-low as thickens. Gradually add 3rd and 4th cup and continue to stir once in a while as thickens. Taste to see if you like the seasonings. If you are going to eat right away, this is perfect consistency. If you are going to wait or make ahead for tomorrow then you can add additional milk gradually when reheating as it will thicken as it sets. Add your favorite biscuits and enjoy.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The meat is to your personal liking. We often use our favorite brand and a pound of ground pork as we like the flavors. Often I chop the onion smaller so it disappears for the children. The seasonings are to preference also. The ground thyme is one of many options on the recipe network. We like it. If I am serving all of the children and grandchildren, I usually start with three pounds of meat - just check the grease amount and increase your flour amount to match and increase the milk. Everyone likes it and wants to taste for readiness. Extra is always better than running out.

 

 

 

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