INGREDIENTS

INSTRUCTIONS

To many people in this country this old southern breakfast favorite
sounds like something cheap or inferior to a real breakfast of bacon
and eggs. It actually has roots in England and was a common meal from
very early times in America.  I have tasted biscuits and gravy all over
the country, and the meals  have ranged from simply inedible to
wonderful. St. Louis makes great  biscuits and gravy. Atlanta can do it
too. Florida? Forget about it.  The secret to good gravy is the
sausage. Use a quality pork sausage  that is low in fat and not filled
with heavy seasoning and salt. The  dish takes very few minutes to make
and it just makes the day.  This dish is made in a frying pan. Heat the
pan and fry the sausage  and onion until the sausage is brown and the
onion clear. Drain off  all grease except for 2 tablespoons. Stir in
the flour and cook for  just a minute. Add the hot milk. I heat mine in
the microwave. Stir  constantly until the mixture thickens and then
season with salt and  pepper. I doubt that you will need much salt, but
pepper will be a  must.  Serve over warm opened biscuits.  From <The
Frugal Gourmet Cooks American>.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 9.8mg
Sodium: 57.8mg
Potassium: 180.7mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 6.2g
Protein: 4.7g