MILD ITALIAN LINK 4:1 sausage and gravy on plate

Easy Polidori Sausage Gravy and Biscuits

Indulge in comfort food at its finest with the Easy Polidori Sausage Gravy and Biscuits recipe. This classic Southern dish features savory Polidori sausage Hatch Breakfast Sausage smothered in rich, creamy gravy, served over freshly baked biscuits for a satisfying and hearty breakfast or brunch option that's both quick to make and incredibly delicious.
Made with:
Hatch Breakast
30 minutes 30 minutes 1 hour
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Scale this recipe:
Ingredients:
  • 16 oz can Jumbo buttermilk biscuits (refrigerated)
  • 1 lb. Polidori Hatch Green Chili Sausage casings removed
  • 1/4 cup Flour
  • 2 1/2 cups Milk
  • Salt and pepper to taste
Directions:
  • Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.
  • Meanwhile, cook sausage in a large skillet over medium heat, breaking into crumbles until thoroughly cooked.
  • Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.
  • Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

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