Ok, there is really no pretty way to photograph this dish, believe me I tried, but what it lacks in looks it totally makes up for in taste.
Sausage gravy is really pretty basic, sausage, milk, flour and lots of pepper. Matt thought we should add one more ingredient to give it an extra kick, instant espresso. Coffee is the secret ingredient in my grandmother's recipe for Swedish meatball gravy, so it made perfect sense to me. What you end up with is a dark rich gravy with a hint of coffee flavor. I loved it. Matt thought there was a little bitterness from the espresso, but I didn't notice it at all.
Biscuits with Sausage and Coffee Gravy
Do not skimp on the pepper in this gravy!
1/2 lb bulk Italian sausage
olive oil, if needed
2 T all-purpose flour
1 c milk
1/2 t instant espresso or coffee
30 grinds fresh pepper
In a large skillet, sauté the sausage over medium heat until cooked through. If your sausage is lean and doesn't release much fat add about 1/2 T olive oil. Sprinkle with the flour. Stir while cooking for 1 minute.
Mix the espresso into the milk. Stir slowly into the sausage. Cook while stirring until thick and creamy. If it is too thick stir in a little more milk. Stir in the pepper. Taste and add salt as needed.
Cut biscuits in half and top with sausage and gravy.
Makes 3 servings.
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