![]() Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. ![]() Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper. Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Gradually pour in the milk and cook, stirring constantly, until thick and bubbly. Sprinkle in the flour and continue cooking for another 2 minutes. Cook over medium-high heat until browned. Stir in the flour until dissolved in sausage grease, about 3-4 minutes. While the biscuits bake, make the gravy by adding the sausage to a large skillet. Dont just cook it, but actually allow it to brown some. Ingredients 1 pound bulk country sausage 2 tablespoons butter cup all-purpose flour 2 cups milk, or more as needed 2 teaspoons hot sauce teaspoon ground black pepper teaspoon salt 6 hot biscuits, split Directions Heat sausage in a large skillet over medium-high heat. Stir it to break up the meat and cook until browned, about 7-10 minutes. In a large skillet over medium-high heat, crumble and brown the sausage. Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Add the sausage in a large skillet over medium heat. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Gently roll each piece of biscuit dough out to about two times its original size. Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
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