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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I saw Judge Renee Hardin-Tammons prepare this on the news the other morning and I wanted to lick the screen! This is from her new cookbook I'm Guilty of Loving Southern Cooking. Ingredients:
1 lb breakfast sausage (hot and spicy) |
3 slices thick cut hickory smoked bacon, chopped (uncooked) |
1/2 cup portabella mushroom, minced |
3 tablespoons all-purpose flour |
1 cup half-and-half cream |
2 cups 2% low-fat milk |
salt and pepper |
Directions:
1. Place sausage,bacon and mushroom in a skillet.
2. Cook over high heat,stirring constantly until sausage is no longer pink and bacon is done but not hard.
3. Stir in flour and be sure to scrape sides to get all of the bits of meat incorporated into flour.
4. Cook for 2-3 minutes until roux is just thickened.
5. Gradually add cream and milk,stirring constantly.
6. Season with salt and pepper to taste.
7. If too thick,add more milk to desired consistency.
8. Serve over buttermilk biscuits and enjoy!
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