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The first time I tried John's breakfast sausage gravy, we were visiting friends in La Crosse, Wisconsin, for the weekend. It was a beautiful, rainy fall morning. We walked to the neighborhood grocery store, stocked up on the goods and came home to prepare a big meal for the gang. I'm pretty sure we used half-and-half. Boy, was this a crowd-pleaser.
Before that day, the only sausage gravy I'd had was at a diner where it was thin, bland and uninspiring. But John's version was spicy, rich and satisfying, with the perfect warming heat for a fall or winter morning. This is delicious with poached or fried eggs.
Serves 4 Ingredients:
1 lb. ground turkey or pork 2 tbsp. Breakfast Sausage Seasoning 1-2 tsp. salt 2 tbsp. flour 2 1/2 cups milk, half-and-half or cream
In a bowl, mix the ground meat with the spices and salt. Heat a cast-iron or nonstick skillet and cook the meat, breaking it up with a spoon or a spatula into small pieces until it's fully cooked.
Sprinkle the flour onto the meat and brown the sausage for a minute or two more. Add the milk or cream and cook on medium-low until you get the desired thickness.
Add fresh ground pepper and salt to taste. Serve over hot biscuits.
January 25, 2017
Thanks, Laura! That’s great to hear.
December 06, 2016
I bought the Breakfast Sausage seasoning for my mom last Christmas. She loves it! In fact, she used her entire stash to make biscuits and gravy for a community event – everyone loved it! I’m ordering her so much more this year…
Bibimbap is a Korean mixed rice dish made with rice and a variety of add-ins, such as sautéed and pickled veggies, kimchi, tofu, sliced meat or a fried egg. Our version of Bibimbap is inspired by tradition -- a simple and easy way to bring these flavors to your table.