Last night for supper I was being a bit lazy. We had plenty of food, but everything I could have made seemed to be missing an ingredient or two (like tacos we can’t have without sour cream, which we had none of). So I had to do what usually I do best – improvise.
Having sausage and everything to at least make some rolls to use at the biscuits, I decided we could have biscuits and gravy. Only we didn’t have the gravy, and that’s a recipe I never have mastered. I dare not even try, I just know I’ll end up with a huge mess. So I had to substitute it with something. I just about used alfredo sauce, but just as I was reaching for it I spotted something better. Cream of Mushroom Soup.
Yup you heard me right, I used cream of mushroom soup as a gravy. After the sausage was cooked I just added it right to the pan with a little milk and flour to get it “just right”. Oh and of course a bit of salt & pepper. Add the pepper slowly though, that sausage adds a kick all by itself.
It was a slightly different biscuits and gravy recipe than we’ve had in the past, but still good just the same. Might be something we make again since it was actually pretty simple and uses stuff we have on hand most the time.
Related posts:
- Breaded Pork Chops with Gravy
- Homemade Hot Beef Weekend Meal
- Crockpot Chicken and Noodles
- Crockpot Chicken and Noodles
- Tasty Onion Bread
August 5th, 2008 at 4:40 pm
I got a kick out of the recipe for Sausage and Gravy. This is how I’ve been making it for years. I thought most everyone did it like this.
Carolyn