Ingredients
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8 ounces Bulk country breakfast sausage
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3 Tbs All-purpose Flour
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1 1/4 cups Whole Milk / Heavy Cream
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1/4 Tbs Garlic Powder
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1/4 Tbs Rubbed Sageor 0.25 oz minced fresh sage
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to taste Salt and Pepper
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1 tube (8-count) Grands refrigerated biscuits
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1 Egglightly beaten with little water
Description
Directions
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1
Done
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Cook sausage in a nonstick (and smoker safe) skillet, breaking it apart with a wooden spoon as it cooks. |
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2
Done
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Sprinkle flour over sausage. Stir and cook 1 minute. |
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3
Done
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Gradually whisk in milk or heavy cream. |
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4
Done
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Add garlic powder, sage, and salt and pepper to taste. Simmer until thick. |
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5
Done
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Transfer skillet to unit and smoke, uncovered, between 200-225°F for up to 3 hours, stirring occasionally. |
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6
Done
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Once desired smokiness is achieved, remove skillet from smoker and either refrigerate gravy overnight or line a butcher paper, spread the gravy thin and freeze for 30 minutes. Get the exclusive Butcher Paper from: |
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7
Done
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For BiscuitsPreheat oven to 350 degrees. Line a baking sheet with parchment paper. Pull each biscuit apart into 2 layers. |
