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Sausage Bread - Sausage Biscuits & Gravy
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Biscuits with the sausage cooked right in them. Cream gravy for topping.

The Northern Exposure Cookbook

Serves/Makes:12 biscuits

  • Biscuits:
  • 2 cups (475 ml) bulk breakfast sausage
  • 2 cups (475 ml) all-purpose flour
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2 large eggs, beaten
  • 3/4 cup (175 ml) whipping cream
  • Gravy:
  • 1/4 cup (60 ml) all-purpose flour
  • 2 cups (475 ml) milk
  • 1/4 tsp (1 ml) salt
  • Freshly ground black pepper to taste
  • Preheat oven to 400 degrees (200 C.).
  • Grease cookie sheet.
  • Biscuits:
  • In a heavy frying pan, cook sausage until slightly browned, breaking it up with a fork.
  • Remove sausage from pan and let drain on paper towels.
  • Remove frying pan from heat and allow drippings to cool.
  • Combine 2 cups (475 ml) flour,baking powder, and 1/2 tsp (2 ml) salt in mixing bowl.
  • Crumble in cooked, drained sausage and mix until sausage is well coated.
  • In a separate bowl, combine eggs and cream. Add all at once to flour mixture, stirring just enough to moisten dry ingredients. Do not overmix.
  • Drop batter by heaping tbspfuls onto cookie sheet. Bake about 15 minutes.
  • Gravy:
  • Over low heat, add 1/4 cup (60 ml) flour to pan drippings. Stir with fork until smooth.
  • Continue to cook and stir until mixture browns. While stirring gradually add milk.
  • Add salt and pepper. Continue to cook, stirring constantly until gravy is smooth, thick, and bubbly.
  • Place 2 hot biscuits on a plate and top with hot gravy.
This is a really good biscuit and gravy recipe. It's the only one that I 've seen with the sausage in the biscuit.

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