What you will need:
2 cans - Carnation evaporated milk
1 roll - Bob Evans sausage (take your pick to flavor, I prefer spicy)
8-10 Biscuits (frozen or out of the roll)
Spice Options: red pepper, garlic powder (just a pinch), onion powder, hot sauce - I typically only use hot sauce and red pepper, but have experimented with others upon reheating with some amazing results!
What to do:
1. Heat your skillet to brown the sausage. Typically med-high heat to ensure the best quality. While heating, chop up the sausage to preferred bite size. I chop mine very small as evidenced below:
2. Slowly add in the first can of evaporated milk into the pan. The 2nd can should be emptied into a separate bowl to be mixed with flour to thicken. Whisk the milk and flour together to preferred thickness. I used about a half cup of flour into the mixture and it almost got too thick! If this happens, simply add in regular milk to the mixture and stir thoroughly.
I know the picture looks gross, I promise its just because of the milk hitting the sausage!
3. Stir the mixture constantly until preferred thickness. I typically add my spices at this time as it reduces and thickens to add to the flavor. As you can see above, the first can was added first with the second can/flour mixed and added on top. This helps reduce the "floury" taste to adding it directly in while also speeding up the entire reduction process.
4. Typically this should be plated on top of biscuits straight out of the over, however I did not have any biscuits (slip of mind at the store!). So I used toasted bread instead to plate my gravy. Sausage gravy can be served anyway you want, as a side dipper in a bowl or directly on top. I prefer to pile mine high with a little bit of cheese melted on top!
5. Enjoy! But within reason. This is one of the heartiest breakfasts I'll eat throughout the week and will leave me feeling full until dinner time (maybe not the healthiest way to do it, but it's just so delicious).
As I mentioned above, this can be used a variety of ways:
- On top of biscuits or toast - the traditional way, always delicious
- Inside or on top of an omelette - If you're feeling a big more fancy, it makes a great filler or topper to any omelette.
- Sandwich style - Typically served with a fried egg and cheese in between two pieces of toast or a bun. One of the best ways to eat it when made thicker!
The flavors can very from traditional to sweet (sweetened condensed milk and a sweeter sausage) to spicy (my favorite). Easily my favorite breakfast that Hilliary won't partake in, which is why in the mornings while she is at work I get to enjoy these types of meals!
Hope you enjoyed a little bit into my cooking habits. I'll be heavily (if not completely) involved in the cooking of stir-fry (my specialty) this weekend for Mother's Day. Stay tuned for that amazing recipe and a variation to a non-spicy style that Hilliary and I usually don't cook!
I would say remember to live Happily ever Healthy, but I think we took a step to the make your boyfriend/husband happy side with this meal!
- Courtesy of Marky
