It all started with a yearly swim-brunch. It's a tradition. In case you didn't know, swimmers work their butts off! Swimmers are a special breed. Two-a-day practices. In before the sun rises, and out as (or after) it's setting. And they burn calories like a furnace in the middle of a cold, harsh winter. All of the parents bring in a dish. The kids swim 100 - 100's, and then they eat together before going home to celebrate the holidays.
I knew that I wanted to bring biscuits and gravy this year. They're one of my son's favorites. And who doesn't love stick-to-your-ribs comfort food after a work-out like that on a cold morning? Well, I'm sure there are many who might not - but I'm guessing they're not swimmers.
I didn't really do much different than I normally do. Breakfast sausage (Bob Evans has always been my favorite. They don't pay me or send me sausage, but that's my choice. You can use your favorite). Whole milk. Flour. Lots of pepper. I still did added all of those things. BUT, then I remembered seeing The Pioneer Woman's biscuits and gravy - and she used seasoned salt. Hmmmm. Why not?
Only I did one better and used Honey Hype, an all-natural spice from the mind and hands of Michele Northrup of Intensity Academy. My family can't get enough of this stuff. I was surprised with a free bottle of Honey Hype when Michele sent me some of that killer Saucy Everything Mayo that I mentioned here. It's spicy AND it's sweet AND it's good on so many things. I even see my oldest walking by the bottle, unscrewing the top, and pinching a little bit out to put on his tongue from time to time. I may or may not do the same thing.
I took a 6-quart slow-cooker of it (cooked and then transferred to it and held on "warm") for brunch that morning. And then came home and immediately made another batch for us to eat. Let's just say...when people that you don't know see you three weeks later and say "Oh! You're the lady who made those amazing biscuits and gravy, aren't you?"...you know a recipe is a keeper.
The Best Sausage Gravy (for Biscuits and Gravy)
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Keywords: breakfast sausage milk American
Ingredients (serves 8-10)
- 1 pound bulk breakfast sausage (your favorite)
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon Honey Hype All Natural Seasoning
- ~2 teaspoons freshly ground black pepper
Brown the sausage over medium-high heat, breaking up with a wooden spoon, until cooked through and golden in spots. Reduce the heat to medium-low and sprinkle the flour over the sausage in the pan, stirring so that it all soaks in. Continue to move the flour-coated sausage around for a minute or so - this allows the floury taste to cook away. Gradually pour in the milk, stirring constantly.
Let the gravy come to a simmer, and then let it bubble gently, stirring from time to time until it has thickened, 10-12 minutes. Stir in the Honey Hype and black pepper. Taste and adjust seasoning, as needed. If it seems to thick, thin with a little bit more milk.
Ladle over hot, buttery biscuits (your favorite, 1 or 2 per person) and serve.
If you can't find Honey Hype, you can substitute it with seasoned salt + a pinch of cayenne + a dribble of honey - close, but not quite the same.
-adapted from The Pioneer WomanI received a complimentary bottle of Honey Hype, but was under no obligation to talk about it or review it. All opinions stated in this post are my own. Now, go order yourself a bottle of Honey Hype; you won't regret it.