This is pretty much how I make it....except
(Chilliwack, BC, Canada)
When the sausage is about half done, I add a medium onion diced about 1/2 inch. Cook together until the onion is done, then proceed as above. The onion brings a sweetness that works really well with the pork sausage. I also add a LOT of fresh ground black pepper.
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Mar 07, 17 11:20 AM
I just purchased your cookbook and I want to make the Shephard's Pie. I don't see a temperature to set the oven to. Can you tell me what temperature
Dec 28, 16 02:03 PM
I have been trying to get country gravy right for a very long time and it was always a hit and miss. This recipe was awesome! I will definitely be making
Dec 02, 16 05:03 PM
This amazing Turtle Pumpkin Cheesecake is light, yet rich and decadent. It's perfect for Thanksgiving!