This week’s recipe: Croissants and Sausage Gravy
Photo by Sue York/ladailypost.comIngredients:
6 croissants, cut horizontally (you can also use biscuits for this)
2 lbs of Jimmy Dean Sausage (I use one regular and one hot) cooked, drained and crumbled
3 tablespoons of melted butter
3 tablespoons of flour
1 ½ tablespoons of fresh sage, chopped fine
1 ½ cups of milk
¾ cup of heave cream
Salt and Pepper
Directions:
In a large skillet,cook and drain the sausage. Cool enough to handle and crumble it.
Photo by Sue York/ladailypost.comIn a large skillet, melt the butter and combine it with the flour, Cook for one minute. (This is making a roux.)
Photo by Sue York/ladailypost.comAdd some of the milk to the roux and whisk well, until you don’t see any lumps. Then add the rest of the milk and cream and the fresh sage.
Photo by Sue York/ladailypost.comCook on low heat, whisking every 30 seconds until the mixture thickens. Add salt and pepper and cooked sausage.
Photo by Sue York/ladailypost.comMix well. Taste the gravy at this point … Do you need any more spices?
Serve warm over cut croissants or biscuits.
Croissants and Sausage Gravy
Photo by Sue York/ladailypost.com
