Recipe by Diane in Nebraska
I use the lean Jimmy Deans Sausage and don't even have to drain away any grease. This is my own creation. Very easy and so delicious.
Top Review by **Tinkerbell**
Diane, you've saved my life! I don't drink milk and was never a fan of "white" sauces, so therefore never bothered to eat or to learn how to make biscuits and gravy. Well, one day i got a strange craving for them and attempted to make the gravy four times. (This was before i found the 'Zaar) I used sausage, bacon, broth... nothing i did came out right. By the fourth try i had given up and thrown it on the table, as is. My husband and son scarfed it down saying it was great. Puhleeze! I know they just didn't wanna see me cry. I couldn't even go near it! And then one day, while searching for something totally unrelated i came across your recipe. I took it camping with us and everyone we potlucked breakfast with loved it. I've made it at least every other weekend, if not more, ever since. It's easy and so delicious! And, i'd even venture to say "foolproof"! I like to make it with the Sage flavored Jimmy Dean sausage, and i've found that using all milk (just slightly less of it) works fine, if you accidentally don't realize you have no cream on hand before you get started. LOL Thank you for a great recipe!
- 2 tablespoons margarine or 2 tablespoons butter
- 1 medium onion, chopped
- 1⁄2 cup celery, chopped (optional)
- 1 dash salt
- 4 tablespoons flour
- 2 cups milk
- 2 cups cream
- 2 slices kraft American cheese
- 24 ounces Jimmy Dean sausage (50% less fat)
- 2 cups Bisquick
- 1 cup shredded cheddar cheese
- 3⁄4 cup milk or 3⁄4 cup half-and-half cream
- 1 teaspoon lemon juice
- 1 dash garlic salt (if desired)
- 1 dash sugar
Directions See How It's Made
- In a medium size saucepan sauté margarine, onions, celery and dash of salt for 5 minutes.
- Add sausage and continue to cook until the sausage is fully cooked.
- Turn heat down and simmer another 10 minutes.
- Stir in flour and cook for 5 minutes, stirring constantly.
- The bottom of the pan will be brown with bits of stuck on meat and flour.
- The darker the crumbs stuck to the bottom, the more golden brown the gravy will be.
- Remove pan from heat and stir in milk, cream and cheese slices.
- Stir until you can not feel anything stuck to the bottom of the pan.
- Place back on low heat and bring to a simmer.
- The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it.
- Simmer for 10 minutes or longer, being sure to stir often.
- Taste for seasonings, add salt and pepper if desired.
- Normally I don't add any as the sausage flavors the gravy just right.
- Instructions for Biscuits:Mix milk and lemon juice.
- Mix cheese with Bisquick, sugar and garlic salt.
- With a fork, stir in milk just until mixed.
- Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet.
- Bake at 350º for 10-12 minutes or until golden brown.
- After removing them from the oven, brush with melted margarine/butter if desired.