Sausage Pan Gravy and Tomatoes

 

A Southern breakfast favorite, tomatoes and gravy are a match made in flavor Heaven!. When I prepared it in Chicago and even in Cheyenne – it received some looks to say the least! But one taste, and the critics were giving me the thumbs up and asking for seconds.

Ingredients

Breakfast meat of your choice (I prefer fresh ground pork sausage)

1 large garden fresh tomato

¼ cup all purpose flour

2 cups cold milk

1 Tablespoon grease

salt/pepper to taste

Fry the breakfast meat until golden brown, and save the pan drippings. Add the grease and turn the burner to high. Stirring constantly, slowly add the flour and allow the mixture to form a rue. (thicken) Slowly add the milk, still stirring, until the gravy reaches the desired thickness. Add the salt/pepper to taste.

Peel and slice the tomato, then pour the hot gravy directly over it!

Buttermilk Biscuit Recipe

2 cups Self-Rising Flour

1 ½ Cup Cold Buttermilk

2 Heaping Tablespoons Duke’s Brand Mayonaise

½ Teaspoon salt

Mix all ingredients together, then roll and on floured surface until smooth. Flatten to ½ inch thickness, cut into biscuits. Bake in greased pan at 350 degrees for 35 minutes.