Break the sausage into small chunks with the back of a wooden spoon and cook, stirring frequently, for 4 to 5 minutes, or until it is cooked through and starting to brown.

I usually go 1/2 as the dish is rich and filling, especially when served over noodles or biscuits. I've tried this using fat-free soups and it's ok; however, don't skimp on the sour cream.

3.Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm. Note: ...

For sausage gravy: Cook sausage in large skillet over medium-high heat 8 minutes or until thoroughly cooked, stirring frequently. Drain, reserving drippings; place sausage in bowl.

It features a thick, rich gravy flecked with crispy bits of breakfast sausage and pairs perfectly with tall, flaky biscuits. (Fun fact: I love white country gravy so much I named my dog after it.) ...

Different Sausage, Same Gravy Mexican chorizo has enough heat to wake you up in the morning, and is so finely ground that the gravy becomes spicy, smooth, and slightly pink. Keep in mind that most ...