Rodrigos Biscuits And Gravy |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Heat Wave!: The Best of Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach Ingredients:
1/2 pound sausage, crumbled |
3 green onions, chopped, including some of the green tops |
1/2 cup diced green new mexican chile, either fresh or canned |
1 clove garlic, minced |
1 tsp ground sage |
1/4 tsp ground cayenne |
1/2 tsp chili powder |
3/4 cup all-purpose flour |
1 cup beef broth |
2 cups milk |
salt |
biscuits or thick slices of toasted sourdough bread |
garnish: chopped cilantro, chopped pimento |
Directions:
1. Saute the sausage in a heavy skillet until brown, remove, and drain on paper towels. Add the green onions, green chile, and garlic to the drippings and cook for a minute or two. Skim off excess fat.
2. Reduce the heat and return sausage to the skillet. Stir in the sage, cayenne, and chili powder. Sprinkle the flour evenly over the mixture, stir to coat, and cook for a minute.
3. Add broth, milk, and salt. Stir constantly until the gravy starts to bubble. Reduce the heat and simmer a couple of minutes until the gravy thickens.
4. Split the biscuits in half, pour the gravy over them, and garnish with the cilantro and pimentos.
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