Sausage Gravy & Pittsburgh Snow Storm Pt. 2

This is the second part to my Pittsburgh Snow Storm series. You can read the first part here.

With over 20” of snow in one night, how could anyone pass up the opportunity to make fresh buttermilk biscuits and meaty sausage gravy? Ironically, I happened to be saving a log of sausage in my freezer for a rainy (or snowy) day.

All of Pittsburgh and much of the mid-Atlantic was dumped with piles of snow. It was an eerie feeling when I woke up Saturday morning to see the snow had actually piled well above the threshold of my front door. Even my car was nothing more than a gigantic mound of whiteness.

It’s amazing to me how much Sophie loves the snow. Even when the blankets of white powder towered above her stocky stance, she happily bounced around like a deer hunting for a carrot. She burrowed between the bushes to create cavernous voids for her to hide. Then occasionally she would attempt to walk on the snow only to fall through to the hard ground below.

The buttermilk biscuits and sausage gravy was the perfect stick-to-your-ribs breakfast for such a day. It certainly helped sustain me through the afternoon of shoveling. The best part was how easy the gravy was to prepare. Not that I’m looking forward to another snow storm. But if it happens to occur again, this breakfast will totally be on the menu.

Sausage Gravy
Adapted from Bob Evans

1 lb. breakfast sausage roll
¼ cup flour
2 cups milk
salt and pepper
6 – 8 biscuits (try my buttermilk biscuit recipe)

Crumble the sausage in a large frying pan. Good over a medium high heat for 10 – 12 minutes or until brown. Add the flour and cook for an additional 1-2 minutes. Reduce the heat to medium and slowly pour the milk in the pan while continuing to stir. Cook the mixture for 3-5 minutes or until the gravy has thickened. Season with salt and pepper to taste. Serves 4 people.

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