Make Ahead

CREAMY SAUSAGE GRAVY for Biscuits and Eggs

February 13, 2020
Author Notes

*This recipe has not been tested yet, so plse. wait until it is. Many of you know that I always seek LOW SALT in what I create and adapt. Salt and Sugar are the unnecessary demons in all american processed foods. —LE BEC FIN

  • Prep time 1 hour
  • Cook time 30 minutes
  • Serves 8
Ingredients
  • 2 strips crispy cooked Bacon, chopped fine
  • 2 pounds skinless turkey thighs or pork shoulder, meat cut off and ground
  • 1 medium onion, chopped to 1/2-1 cup
  • 4 tsp. minced garlic
  • 2 teaspoons coffee-grinder-chopped fresh sage[NOT dried]
  • 1 tablespoon dried rubbed thyme
  • 1 tablespoon crushed or coffee-grinder- medium ground fennel seed
  • 1/2 cup chopped thin- stem chinese celery
  • 1 4 ounce stick unsalted butter
  • 1/2-1 cups mediium onion, chopped to 1/2-1 cup
  • 2 tsp. chopped garlic
  • 2 teaspoons chopped fresh[NOT dried] sage
  • 1 tablespoon dried rubbed thyme
  • crushed or medium ground fennel seed
  • 4 cups whole milk
  • 4 cups Half and Half
  • 2 teaspoons real maple syrup
  • 4 teaspoons worcestershire sauce
  • 1/4 teaspoon cayenne [begin with less]
  • 1/2 cup real liquid coffee
  • freshly ground pepper
  • 8 freshly made and rolled-out biscuits
  • 8 large eggs, poached or over-easy
  • 1/2 cup chopped thin stems of Chinese Celery [NOT regular celery]
In This Recipe
Directions
  1. Into cold skillet, add bacon with some drips of bacon fat. Heat and add ground turkey meat til slightly pink. Add onion and cook til done. Add garlic and cook on medium a few minutes [DO NOT BROWN].
  2. Stir flour into sausage mix to cook out the raw flour flavor. Add milk and half and half and stir well. Add maple syrup through black pepper.
  3. Cook mixture 20-25 min., covered, to blend all. Serve over fresh rolled-out biscuits and poached or over-easy eggs

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.