Christmas morning is a busy time, particularly if you have children, but it’s also a time for a special, indulgent breakfast, that can be consumed in a leisurely fashion while opening many gifts and sipping on mimosas. A big plate (or bowl) of sausages and gravy is exactly that.
You know what I like doing on Christmas? Eating. You know what I don’t like doing on Christmas? Cleaning. You know what lets me do a lot of eating and very little cleaning? The pull-apart bacon, egg, and cheese sliders you see above, which are cooked entirely in one sheet pan.
A lot of people overthink sausage gravy, but it is perhaps the easiest gravy you will ever make, and it only requires three ingredients. Though the American brunch spots up here on Lifehacker we are always trying to “elevate” the dish with rosemary or some shit, the beautiful thing about this dish is that it gets its flavour from the sausage.
(You can, of course, add hot sauce to the dish once it is complete.)
For the biscuits, that task is as difficult as you want to make it. My family has always been fine with popping open a tin, but my family is historically quite poor, and very accustomed to canned goods. If you want to make your own, you should do so, and it should be a drop biscuit, so as to minimise the amount of (hopefully Lily White soft) flour you have to sprinkle all over your kitchen (and clean up later).
To me, the important thing is the gravy, which should be served with biscuits, but can also be scooped on hash browns, which is very good. To make this meaty, creamy wonderment, you will need:
500 grams of your favourite, flavorful breakfast sausage meat (not links or patties)
1/3 cup flour
2 1/2-3 cups of whole milk
Brown your sausage in a large pan over medium-high heat. Once all the pink is gone and you’ve got a little bit of colour on there, slowly sprinkle on the flour, stirring constantly so the sausage gets evenly coated. Cook another minute, then slowly pour in your milk while stirring until you have a thick and luscious gravy.
Give it a taste, doctor it with salt and pepper if needed, and serve with your favourite soft rolls, or hot mash potato for some 'bangers n mash'.