Major breakthrough you guys.
If you’ve been reading this site for a while you know how much I love breakfast for dinner. I’d gladly eat it a few times a week if I could! However, Shane’s never been big on breakfast foods at night, so unless he’s out and I’m doing dinner alone, it just doesn’t happen very often.
While I was housesitting last week I made sausage gravy with biscuits for the first time. Believe it or not, it was actually my first time having this dish period. That may seem completely crazy to those of you who live in the south, but in my little corner of New England, biscuits and gravy just isn’t a popular dish. Having now tried it for the first time, I can’t believe I missed out for 30+ years of my life. Best comfort food ever!
Anyway, when I came home I pitched the idea of sausage gravy and biscuits for dinner to Shane. I’m nothing if not persistent about this whole breakfast for dinner thing I was shocked when he showed interest, and even more thrilled when we finished eating and he said he’d gladly have the meal again for dinner any time I wanted! Bonus: this is a super quick and easy weeknight meal. The cream biscuits come together in about 5 minutes, and while they bake, I brown the sausage and make the gravy. I also whipped up scrambled eggs to go with the meal and still this was all on the table in about 20 minutes total!
To be honest with you I’m not a huge fan of either sausage or gravy alone (I’m the weird person who skips the gravy on Thanksgiving – I know…) but somehow the combination of the flaky biscuits with the sausage and thick, creamy gravy seems like one of the best things I’ve ever eaten! It’s warm and hearty, and just plain comforting, which is especially nice right now as the nights are starting to get quite a bit cooler.
Breakfast for dinner is finally a reality at our house, and I couldn’t be happier this is the dish that won Shane over
12 oz pork sausage
2 tablespoons all-purpose flour
2 cups milk (I use 1%)
Set a medium skillet over medium to medium-high heat. Add the sausage and brown, using a wooden spoon to break it up as it cooks. When the sausage is browned and cooked through, use a slotted spoon to transfer it to a plate (be sure to leave as much of the rendered fat behind as possible).
Add the flour to the pan with the fat and whisk constantly for 1-2 minutes. Gradually add the milk to the pan, whisking constantly. Once incorporated, bring the gravy to a boil, then reduce the heat and simmer until it has thickened to your desired consistency – it’ll only take a few minutes. Season to taste with salt and pepper. Add the sausage back to the pan and stir to coat with the gravy.
Split the biscuits in half and place them on a plate. Spoon the gravy over the top and serve.