Biscuits and Gravy

This is big news, everyone. My genius friend, Alex, just changed the world for me, and several of my American friends living throughout India.

She figured out how to make homemade sausage gravy.

In the land of no pork sausage, and only frozen chicken links/patties that are varying degrees of gag worthy, I had resigned myself to the fact that biscuits and gravy was a luxury to be enjoyed when we were back home in America only.

Until today!

This was such a simple, easy way to make homemade "sausage", and really, it tasted almost exactly like traditional pork sausage from the U.S. 

Take note you need to mix up the sausage the night before in order for the spices to have time to flavor the meat (or in the morning, I suppose, if you're doing biscuits and gravy for dinner. That's a good idea, right there). 

When I looked in my grocery store here, I didn't see any sage. I happened to have a friend in America for the week for a wedding and coming back, so I had her bring me some. However, online I saw that you can substitute poultry seasoning, rosemary, marjoram, or savory if you can't find sage.

Click here for my super easy biscuits recipe.

Sausage Gravy

From Queen Alex :)

1 pkg of chicken keema (ground chicken - the packages I buy are in 450 grams)

Sage

Oregano

Ground Fennel (called Saunf in India)

Salt & Pepper

A few TBS of vegetable oil

1/4-1/3 cup flour

A few cups of milk

The night before you're cooking, put the chicken keema into a big mixing bowl. Add in the sage, oregano, and ground fennel, starting with about a heaping tablespoon of each one. Add a few pinchfuls of salt and pepper. Mix well. If it doesn't look or smell "sausagey" enough, add a little bit more of the spices. Cover and refrigerate overnight.

When you're ready to make your gravy, pour a few tablespoons of vegetable oil into a pan over medium heat. Don't try to be health conscious and skip the oil here - you need it as the substitute for the grease that normal pork sausage usually releases as it cooks, which forms the base for the gravy part. 

Add the chicken keema, and cook until chicken is cooked through and browned. Stir in 1/4 cup of flour; add more if necessary. You want the flour to soak up the additional grease and kind of cover all of the ground chicken. The flour is what's going to add thickness to the gravy, so don't skimp. After the flour is well mixed into the chicken, start pouring in milk. Sorry, I have no measurements for this; I just dump in. Pour in a few cups of milk and stir till it starts thickening. Continue adding more milk till it's the amount and consistency that you like in gravy. 

Season the gravy with additional salt and pepper if needed. Or for an extra punch of flavor add some seasoning salt or Cajun seasoning (I added a little Cajun seasoning...yum). 

Serve hot over biscuits.

Welcome to the good life! We all owe Alex our firstborn child or something now.