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.
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.