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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I received this recipe at a cooking show that was being sponsored by Rhodes Bread. I've made a couple of tweaks to the original recipe & it's a real hit in my house. Due to the mushrooms & basil, it's perfect for when you want breakfast for dinner. It's best served hot over your favorite freshly baked biscuits. I also prefer to make it in an iron skillet, being a Southerner it just seems to make it taste better! Ingredients:
1 lb breakfast sausage (pork, chicken or turkey) |
1 1/2 cups sliced mushrooms |
1/2 cup chopped yellow onion |
1 teaspoon minced garlic |
6 tablespoons flour |
1 teaspoon sugar |
3 cups milk |
1 teaspoon black pepper |
1/8 teaspoon nutmeg |
1/4 cup chopped fresh basil |
Directions:
1. In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
2. Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
3. Stir in flour and sugar until sausage mixture is well coated.
4. Gradually add milk, stirring constantly.
5. Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
6. Remove from heat and stir in black pepper, nutmeg, and basil.
7. Serve hot over your favorite biscuits or toast.
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