Sausage Gravy & Biscuits

Sausage Gravy & Biscuits is Rich's FAVORITE breakfast food, so I try to make it on occasion.  I'm not going to say this is the best recipe, but this is what I've gotten used to making, and we sure enjoy it!

 

Biscuits:
*2 cups all-purpose flour
*4 teaspoons baking powder
*3 teaspoons sugar
*1/2 teaspoon salt
*1/2 cup shortening
*1 egg
*2/3 cup milk

1. In a small bowl, combine the flour, baking powder, salt and sugar.  Cut in shortening until the mixture resembles coarse crumbs.  Beat egg with milk; stir into dry ingredients just until moistened.

2. Turn onto a well-floured surface; knead 20 times.  Roll to 3/4 inch thickness; cut with a floured 2-1/2 inch biscuit cutter.  Place on a lilghtly greased baking sheet.  Bake at 450 degrees F for 8-10 minutes or until golden brown.  Serve warm.

Sausage Gravy:
*1 lb pork sausage
*2 cups milk
*1 Tbs butter
*1/4 cup flour
*salt and pepper to taste (I also use onion salt)

1. Brown sausage in large frying pan/sauce pan on medium heat.
2. Combine 1 cup milk with flour in a tightly sealed container and shake until combined.  May have to crack seal on occasion while shaking to allow air to escape.
3.  Add milk/flour mixture to pan with sausage while stirring.
4. Turn heat down and add the rest of the milk, butter, salt and pepper.
5. Simmer and stir until the gravy reaches the desired consistency.

Both recipes were found on allrecipes.com.

I linked up at Delicious Dish Tuesday and What's Cooking Wednesday:

German Food: Sausages!

Now, what better way to start talking about Germany than to talk about the food! And what better way to start talking about German food than to talk about the types of sausages! I didn't realize before going to Germany, that there would be regional differences. The first one I tried was in Trier, Germany's oldest city. We only ate in the Christmas market while there and were told by a local to try the brats. The bratwursts that they served there were very long and skinny. When they served them, they broke them in half and stuck them in a roll. The bratwurst, even split in half, was still almost double the length of the roll. It had a nice flavor, but wasn't spicy, like the kind we get here in the U.S.

The next one I tried was in Munich and was actually a sausage. Munich is actually very well known for their Weisswurst Sausage, which is a boiled white sausage made with veal, bacon, parsley and lemon. It is served with a pretzel and sweet mustard. I loved the mustard, the pretzel was good, but the sausage was just okay. It was very soft and I could mostly only taste the parsley. I'm glad I tried it, but I probably wouldn't get it again. :-/

The last bratwurst I tried was in Neiderjoshbach, the town my parents live in. I'm not sure if it was a regional bratwurst or not, but it was more like what we have here in the U.S. It was quite spicy and very good! It was served on sauerkraut with american fries on the side. I am very good about eating everything that I am served, and if I can't finish it I'll take it home and finish it at another meal. It's a different story when it comes to sauerkraut, though. I tried it, because I was going to try as much as I could in Germany while I had the chance, but it had never been for me in the past it wasn't for me then, either.