A Little Desert Apartment

Sometimes, life requires comfort food.

For me, biscuits and gravy are the epitome of comfort food.  Sausage.  Creamy gravy.  Flaky, buttery biscuits.  Perfect.

Lately, I have been under a lot of stress and when I am stressed out, I like to make down home, country cooking. What can I say? I am a stress eater who loves country cookin'.


E has been having some issues at a psychological level and it's been creating a huge amount of stress for her and myself.  I am a single parent, I am the one who gets phone calls.  I am the one to take her to the doctor.  I am the one who has to do everything.  Also, I am the breadwinner.  Everything falls on my shoulders and frankly, I am tired.  I haven't been able to post much- I've cooked and taken photos but... I just haven't had the energy to really write here.  I am in the process of leaving my full time job and am hoping to either find some work from home or at least a part time job.  Sigh. I have to focus on her getting the help she needs right now and that's my priority.

Enough of that.

Let's talk about biscuits.  Okay.  Let's not.  I use biscuits in the can.  Oh and the stupid can still scares the bejezus out of me when it pops.  WHY do they have to be in a can??? WHY can't there be any other package?

Instead... let's talk about gravy.  SAUSAGE GRAVY!!! NOM NOM NOM.

Whenever I eat at a diner for the first time, I get biscuits and gravy for breakfast.  I judge a diner by their recipe.  I like a nice, smooth gravy- not too thick and not too runny.  Lots of sausage that is nice and browned.  Pepper.  Oh and it must be made with milk- evaporated or otherwise.  I gag when I tste that it's made with water.  GROSS.


I prefer evaporated milk & whole milk.
I use either country style breakfast sausage or sage sausage.
Pepper.
Parsley.
Wondra.  I swear by Wondra.  It's smooth.  It's perfect.  I get lump free gravy EVERY TIME.

Perfection.

Sausage Gravy Recipe

1 lb of country style breakfast sausage or sage sausage
1 can of evaporate milk
1 cup of whole milk
2 tbsp Wondra

Parsley and pepper to taste.

1. In a large skillet, brown sausage until well done (I like the sausage to get a nice, dark browned color)
2.  Sprinkle Wondra over the sausage.  Allow the sausage to be fully coated and the flour to absorb the sausage grease.
3.  Add both milks.
4.  Bring to a boil and then lower heat to simmer until gravy is thickened.
5.  If too thick, add more milk and if too thin, sprinkle more Wondra.
6.  Add parsley and pepper to taste.
7.  Serve over biscuits or toast.

Delicious!