I lived in Nashville, Tennessee for 5 years (through college and graduate school—which included my first 2 years of marriage). Since it is in the South, one of the most popular dishes is biscuits and gravy. You will find this EVERYWHERE—from hotel buffets, brunches, my college cafeteria breakfasts and on just about every restaurant breakfast menu. I think even McDonald’s has biscuits and gravy in Nashville! Needless to say, it is delicious! I don’t often find it here in L.A (although there is a delightful stall at the L.A Farmer’s Market on 3rd and Fairfax that has a pretty good version!) It is a very easy meal to throw together and actually isn’t *that* bad for you if you keep your portions reasonable. Tonight we had “Dinner for Breakfast” and this was an excellent change from the normal pancakes or waffles. I served it with some turkey bacon and used Pillsbury buttermilk biscuits for a quick meal. If you are going to make homemade biscuits, I recommend buttermilk since it is the most authentic to have with the gravy.
1 lb. pork sausage (I prefer Jimmy Dean in a roll—no casings)
7 tablespoons all-purpose flour
3-4 cups milk (I used 3 to make it a bit thicker)
1/2 tsp sage
1/4 tsp salt
A few dashes of onion powder
A few dashes of freshly ground pepper
In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink. Drain, reserving 2 tablespoons drippings in skillet (depending on your pork, you may not need to drain). Stir flour into sausage and drippings until blended. Cook and stir until light golden brown. Add seasonings and gradually stir in milk. Bring to a boil. Cook and stir until desired thickness.