The problem with sausage these days it is often quite lean, a certain amount of fat is required to make it work. I have learned how to make it because it’s really good once in a while. Best with runny poached eggs over crispy hash browns and of course biscuits, maybe a splash of hot sauce. Grape jam, juice, coffee, etc.
recipes recommend using some cream or half&half along with Milk to make it richer, also a bit of chicken broth or boullion. A small amount of instant or regular strong coffee is tasty too.
Down South once, traveling for work, I saw a Bob Evans sausage gravy machine (dispenser) at a convenience store. Ever since, those five words have stuck in my brain and I say them to myself from time to time.
So I tried it today. Gravy was excellent. I expected more from the biscuits though. they were kind of spongy and rubbery and more like a Pillsbury biscuit than a home made flaky one.
I make both, and it will put you into a coma of sheer ecstasy just before it stops your heart. It’s why I almost never order it at a breakfast joint; it never measures up and is often just inedible Elmer’s glue.
I purchased these for my parents as an easy to eat treat in the morning and promptly put them in the freezer and threw away the box. Can anyone tell me the suggested heating times on the bags of gravy and the biscuits. Obviously I can get it done but want to know what is suggested. Thanks.
Biscuits open end of pack put in microwave for 55 seconds to 1 minute … Gravy put on microwave safe dish then puncture once or twice … put in microwave for 2 1/2 to 3 minutes.
