Mitchell, as him Mom insists we call him, is from the large/small town of Mentor, Ohio. Apparently he was That Kid who took care of everyone, made breakfast, and made sure he and his sisters got to church on Sunday. His mom is quite the character and quite the nurturer. She didn't cut him any slack when it came to performance and she was the first to make her famous biscuits and gravy for everyone.
Apparently breakfast, whether it be Mom's biscuits and gravy, pancakes by Mitch, or omelettes from the Yours Truly were a favorite so today we had breakfast in Mitch's - sorry - Mitchell's honor.
My cousin, the chef, makes amazing sausage gravy. He always is clear, the trick is to be sure you've cooked the rue long enough the flour has been thoroughly cooked. Always listen when Sean gives advice.
I also add some dried mustard, sage, salt and pepper to the flour. And it Worked! Da Bears Won!
Biscuits and Gravy
Ingredients:
Canned biscuits
1 # breakfast sausage
3 TB butter
4 TB flour
3 cups Milk
1/2 tsp dry mustard
Sage, Salt and Pepper to taste
Directions:
1. Bake biscuits according to package
2. Brown sausage,remove from pan with slotted spoon, leaving the drippings and set sausage aside
3. Melt butter in pan where sausage was cooked
4. Add flour and dry mustard and stir constantly until smooth and flour taste is gone and color is light brown or darker - at least 3 minutes
5. Gradually add milk and cook until thick
6. Season with salt, pepper and sage
7. Stir in cooked sausage, reduce heat and simmer 12-15 minutes / Note: If gravy is too thick, add in more milk
8. Serve over warm biscuits
