A while back I shared with you my Meat Lover’s Pizza. One of the ingredients was a half-pound of Jimmy Dean’s Regular Breakfast Sausage. That left me with a half a pound of sausage for another use. Now I know I could have tossed that other half-pound of sausage meat in the freezer. But I’ve got to tell you, I’ve tried that and a year later I’m tossing out the freezer-burnt sausage I forgot to use.
You know me, I’m a huge fan of Biscuits and Gravy and have been known to use a cheat or two. While I was in the mood for peppery sausage gravy, I really didn’t feel like whipping up a batch of biscuits. It was one of those craving the gravy and gotta have it now moments. Sure, I could have pulled some frozen biscuits from the bag in the back of the freezer. Still, that would mean heating the oven and baking the biscuits. That’s about twenty minutes longer than I was willing to spend.
As a kid, I liked to pour gravy over soft slices of bread. That’s something I haven’t had in years. The thought of bread swimming in gravy just didn’t rock my world at the moment. Then I remembered that we had Sourdough English Muffins on hand. Yeah, that was the missing piece of the breakfast puzzle.
Sourdough English Muffins and Sausage Gravy
1/2 lb Breakfast Sausage (Jimmy Dean regular)
1 Package Breakfast Gravy Mix (Jimmy Dean)
1 Cup Milk
Kosher Salt to taste
Cracked Black Pepper to taste
4 English Muffins
Butter as needed
Crumble and brown the sausage in a skillet until cooked through. Drain pan of excess grease.
Sprinkle sausage with gravy mix. Add milk and mix well, blending everything together.
Season with salt and pepper to taste. Simmer on low until desired consistency is reached. If the gravy becomes too thick, thin with just a little more milk.
While the sausage browns and the gravy simmers, split the English Muffins. Lightly toast the muffins, spread with some butter and keep warm.
When ready to serve, plate two muffins. Top with gravy. Serve with scrambled eggs or bacon or whatever you like.