Biscuits & Gravy Recipe; Episode 5〆 Recreating Recipes from Culinary School

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: bulk ground pork

Turkey sausage reduces fat while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and versatile.

In a large skillet over medium high heat, cook the 1 pound pork breakfast sausage until brown and crumbly.

When the sausage is done, add the 3 tablespoons butter if there is little to no residual butter in the pan. If there is excess oil for the sausage, you may not need to add butter. Ideally, you want about 3 tablespoons of fat, either from the sausage or from the melted butter.

Sprinkle sausage with 1/4 cup all-purpose flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.

Add the 3 cups whole milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens