THE CULINARY CRACKER
WHIPPING IT UP IN YOUR KITCHEN Every issue of Florida Country Magazine is filled with easy, delicious and seasonal recipes you’ll want to make again and again. INGREDIENTS 1 can refrigerated biscuits 12-ounce package maple sausage 3 tablespoons butter ¼ teaspoon cayenne pepper ¼ cup all-purpose flour 3 cups whole milk Salt and pepper to taste
BISCUITS AND MAPLE SAUSAGE GRAVY
PREPARATION Cook biscuits per directions. Place sausage in large, deep skillet. Cook over medium-high heat until evenly brown. Add butter until melted. Sprinkle flour and cayenne pepper over sausage and mix. Stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, cook until thickened. Add salt and pepper to taste. Stir in cooked sausage. Reduce heat, simmer 12 to 15 minutes. If gravy gets too thick, add a little more milk to desired consistency.
76
F LO R I D A C O U NTRY D e c e m b e r | J a n u a r y 2 0 2 1
Serves 6
