Okay, this is really just sausage gravy dressed up a bit with some chopped mushrooms and onions. Everyone one in Sunday school seemed to enjoy these. If you don't like mushrooms and/or onions, just leave them out and have plain old country-style sausage gravy! I used Mary B.'s frozen tea biscuits for the biscuits. Breakfast Shortcakes Breakfast Shortcakes 1 lb. bulk pork sausage 1 container mushrooms, chopped 1/2 cup chopped onion 1/2 cup flour 3 - 4 cups (depending on how thick you like your gravy) half-and-half or milk salt and freshly ground pepper Biscuits, baked (I use frozen tea biscuits) Cook the sausage, breaking up chunks, in a large skillet over medium heat until done; Remove from pan and drain. Return to pan and add the mushrooms and onion; Cook until onion and mushrooms are tender and any liquid is evaporated. Add the flour, stirring until the sausage mixture is well coated with the flour. Slowly stir in the half-and-half; cook until thickened.
Recipes and Ramblings from a Southern Cook