Biscuits and Rich Sausage Gravy
Wondering what to make for Mother's Day that's comforting, delicious, and good to eat at any time of day? This version of the classic Biscuits and Gravy is kicked up a notch with the addition of portabella mushrooms and swiss cheese.
- Ready In:
Rich Sausage Gravy
- 3⁄4 lb sweet Italian sausage, casings removed
- 1 tablespoon butter
- 1⁄2 lb portabella mushroom, sliced
- 1⁄2 cup sweet onion, very finely-minced
- 1⁄2 cup all-purpose flour
- 1 cup half-and-half
- 2 cups milk
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup grated swiss cheese
- 8 -12 refrigerated biscuits, your favourite brand (two per person)
- finely minced parsley (optional)
- Melt 1 tablespoon butter in a large skillet over medium-high heat, and brown sausage and mushrooms, breaking up sausage, about 6-8 minutes. Remove sausage and mushrooms with a slotted spoon and set aside, leaving the drippings in the skillet. (you should have about 2 tablespoons of drippings in the skillet, discard any more than that. If you haven't got enough, supplement with a little added butter).
- Reduce heat to medium-low. Add onion and saute for 1-2 minutes, until translucent. Sprinkle over flour and whisk constantly until mixture begins to turn golden brown.
- Combine half and half with milk and worcestershire sauce. Gradually whisk milk mixture into skillet; when the mixture has thickened and is just starting to bubble, return the sausage and mushrooms to skillet. Add garlic and season to taste with salt and pepper (adjust to suit your own taste, but remember you'll be adding the swiss cheese shortly). Reduce heat and simmer, covered, for about 15 minutes. Remove from heat and whisk in swiss cheese, until cheese has melted into sauce. (if your gravy is too thick, thin by whisking in a little more half and half or milk).
- Meanwhile, bake refrigerated biscuits according to instructions.
- To serve: Place 2 biscuits per person on a plate. Smother with rich sausage gravy. Sprinkle generously with parsley. Dig in!
- Enjoy with family!
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I had a bit of trouble with this recipe. I thought the mushroom amount would overpower everything so I used a little less than half. I didn't have enough drippings so had to add more butter. After adding the flour I knew it was going to take more liquid than specified so I doubled it. I used less cheese because I prefer my gravy to be on the thin side. All in all it tasted pretty good and I liked the onions in this. Thanks for sharing. Made for RSC #16.1Reply
There were a few problems with this recipe. The amounts were WAY off. 1). I wound up having to add 2 more Tbsp of butter, then when I added in the whopping 1/2 cup of flour I knew immediately if was too much so I had to add another cup of milk. 2). Two portabella mushroom caps are 6 oz, so even my DH who loves his mushrooms said that would be way to much. I decided to use just 1/2 of a cap or 1 1/2 oz. and chop rather than slice them. 3). Portabella's are best used for beef, so it did have a bit of an off taste to this recipe. 4). With 4 cups of milk for the roux, we could barely taste the 1 cup of Swiss. 5). Another problem my DH (born/bred southerner) said using canned biscuits for biscuits and gravy is not good because the biscuits get doughy very fast. I found this to be the case with this recipe also. Changing out the sausage for beef tips would probably have been better for this recipe in RSC #16. Sorry chef, but this one just didn't do it for us.1Reply