Biscuits and gravy is a Midwestern and Southern American breakfast staple. But like most staples from this region, it’s not exactly healthy. The gravy is usually made with sausage, but we thought we’d change up the flavor and the health level (slightly), by using chicken apple sausage instead of pork breakfast sausage. Sure, it’s still full of bacon and bacon grease, but at least it’s a little healthier. And it’s delicious.
Makes 4 portions.
Prep Time: 10 mins (plus oven preheat time) Cook Time: 20 mins
1 package Refrigerated Buttermilk Biscuits
4 oz Thick Cut Bacon, diced
2 Tbsp Bacon Grease
2 Tbsp Flour
2 cups Milk
1 lb Chicken Apple Sausage Links (we use Trader Joe’s brand)
Salt and Pepper
Softened Butter (to spread on Biscuits)
Preheat your oven according to the instructions on the biscuits package. Put the biscuits in an cook according to the package as soon as the oven is preheated.
Cook the diced thick cut bacon in a non-stick pan over medium to medium high heat until crisp. Remove the bacon, keep the grease in the pan. Remove the pan and let it cool for 5 minutes.
In another non-stick pan, warm the chicken apple sausage links over medium heat. While cooking, mash and grind the links. (We use this. You can cut up the links before cooking if you don’t have a masher.) Cook until the mashed links are golden brown on the outside.
Meanwhile, over low heat, create a roux by adding the flour to the bacon grease in the first pan. Stir constantly and cook for one minute.
Slowly add the milk to the roux, stirring constantly. Increase the heat to medium-high, stirring until the mixture is just boiling. Then reduce the heat back to medium-low.
Add the bacon and sausage. Season with salt and pepper to taste.
Serve the chicken apple bacon gravy over buttered biscuits, pulled in half.
We served it with bacon strips and scrambled eggs.
Eat up! Yum.