Biscuits and Gravy Brenna-Style - Recipe

BISCUITS AND GRAVY BRENNA-STYLE

1 lb Jimmy Dean Maple Pork Sausage
2 1/2 cups Half and Half
1 tbsp. Olive Oil
1 cup Chicken Broth
1/4 cup All-Purpose Flour
2 tbsp. Black Pepper
1 tbsp. Coarse Sea Salt
1 tsp. Rubbed Sage
Pillsbury Flaky Layers Biscuits

Alright, Southern folk, I'm sure this is a bastardization of all you know about biscuits and gravy, but I swear I haven't had better since my Granny was in the kitchen. With more time, I would make some homemade biscuits, but store bought do just fine. This is super rich, NOT low in fat or salt, and you'll probably gain a few pounds from it, but oh, it's worth it.

Cook sausage in a large skillet until browned, and do NOT remove. Add in the olive oil and stir until it's all mixed in. Slowly add the flour, and don't stop stirring. I use a wooden spoon. It should soak into the sausage and you won't see it anymore. Keep the heat at medium to medium low.

Add the first two cups of Half and Half, stirring slowly. Now add the broth. Stir for about a minute; the mixture will begin to have a thicker consistency. Add the remaining Half and Half, and please, never stop stirring.

Now, season away with the remaining ingredients. I actually never measure anything while cooking, so do it to taste, using what I put down as a guideline.

Stir for another two to three minutes, until it thickens up to how you like it. If it's too thick for you, add another quarter cup of Half and Half.

When it tastes and looks right, remove from the pan and into a bowl, and place on the counter. This lets it sit for 15-20 minutes while you bake your biscuits.

Stir again and then dollop hefty portions all over the fresh biscuits, and enjoy!

Submitted by: Brenn Terranova

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