Another post in the continuation of living 100% off food storage. My last trip to the grocery store was November, 2023 - today is January 10th, 2024.
One of my favorite 'comfort food' breakfasts, sausage gravy and 'biscuits'.
For anyone visiting the site, you might already have sausage on hand in your freezer you bought at the store or you will be cooking you sausage from freeze-dried varieties in your long term storage. Today I am using sausage I made myself using a pork loin I had ground up, made into sausage and food sealed into packages in the freezer. Whatever sausage you are using doesn't make a difference, the basic idea behind it will be the same. Adapt as needed.
Sausage Gravy and Biscuits
Brown about a pound of sausage (or as much as you want - amount doesn't matter)
Flour - When brown, add about a 2 teaspoons of flour per pound-ish
Garlic Salt to taste
Ground black pepper to taste - but a little heavy as it's a main part of the sausage gravy
Milk of any form; dry milk, evaporated milk with some water added, half and half, cream, reconstituted milk, etc.
Brown the sausage in a skillet or pan - using some oil, shortening or bacon drippings to start it out if it's a bit dry. When brown, sprinkle flour over the mixture and work in with your spatula for about a minute.
Add milk/cream of whatever style you are using or have. Adjust as thick or thin as you like your gravy. Bring it to a boil, and be prepared to add a little more or add water to thin because the flour will start to thicken the gravy when it hits the boiling point. When it's as thick/thin as you like, add garlic salt and pepper to taste.
Serve over biscuits.
One or two teaspoons flour per pound (or so) of sausage
