So you made some biscuits and you now have the urge to smother them in something amazing. Maybe you want to host a brunch and want to place a bunch of people into a coma, or maybe you just want to enter a coma. Whatever the reason I have a perfect recipe for you!
This recipe is very saucy and packs some heat. I used chipotle sausages to create this gravy recipe but you are more than welcome to use a less spicy one if spicy food does not agree with you. You can also not use sausage altogether and just use more mushrooms.
Of course, I’m sure you know me by now and I can’t just stop at biscuits and gravy. I had to throw in a little more into the mix by making some home fries as well. This dish is a carbivore’s(it’s a thing I swear) dream and I am in love.
Shame couldn’t stop me from having seconds. This will definitely be a winner in your books. If you are feeding any family or friends with this recipe I highly suggest hiding some away from everyone as there won’t be anything left once they sink their teeth into this dish.
Use my hashtag #VeganWingman on Instagram and show me your results. Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below. Best part about cooking is seeing the creative spins placed on a recipe.
Biscuits and Sausage GravyPrint Recipe
- Biscuits(Link at the top of the page)
- 4 Russet potatoes
- 1 Yellow onion
- 16 oz of baby bella mushrooms
- 1 Package of chipotle sausages
- 5 Cups of cashew milk(substitute almond milk if preferred)
- 1/3 Cup of all purpose flour
- 8 Tbsp of oil(split 3, 3 and 2)
- 1/3 Cup of chopped scallions(Just the green part)
- 1/4 Cup of chopped parsley
- 1/4 Cup of oil
- 3 Tbsp of butter
- 2 Tsp of ground sage
- Salt and pepper to taste
In a medium sized pot, fill with water and about 1 to 2 tbsp of salt. Do not heat yet.
Peel each potato and chop into half inch cubes. Immediately place into the pot of water, bring up to a boil and lower to a simmer. Cook for 8 minutes on a simmer, strain and cool off with cold water.
Quarter the mushrooms, and chop the onions into small dice. Chop the sausages in half, and then half again. Proceed to chop into quarter inch pieces.
In a large pan, heat 2 tbsp of oil and toss in the onions. Sweat until translucent, and toss in the mushrooms. When the mushrooms are soft, toss in the sausage and cook until all ingredients are beginning to brown. Toss in half of the chopped parsley into the mix, remove from pan and set aside.
In a large skillet place the remainder of the oil and heat until very hot(this is very important if you aren't using a skillet). Placing one cube of potato in the oil can help determine how hot it is. You will want the oil to fry the potato. Place all of the potatoes into the pan and let sear on all sides.
While the potatoes are cooking, place the remaining 3 tbsp of oil, and the flour into the pan used to cook the gravy ingredients. Cook on low heat until a thick roux is formed. Pour in the milk, ground sage, salt and pepper. Whisk until the mixture begins to thicken and toss in the gravy mix. Let cook on a low simmer.
Toss in the 3 tbsp of butter on the potatoes to finish along with the remainder of the parsley and chopped scallions. Season with salt and pepper.