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Sweet Italian Sausage Gravy on Sun-Dried Tomato Biscuits

Ernie Ricci makes a good sausage gravy and adds portobello mushrooms to the sauce and sun-dried tomatoes to biscuits for a modern touch.

For the biscuits:
2 1/4 cups Bisquick Original Baking Mix
2/3 cup milk
2 tablespoons finely chopped sun-dried tomatoes, oil-pack

Preheat oven to 450 degrees. Stir ingredients together to form a soft dough. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes about 8-10 biscuits.

For the gravy:
2 pounds sweet Italian bulk sausage
1 large medium onion, chopped
1/2 pound portobello mushrooms, thinly sliced
2 1/2 cups canned evaporated milk
1/3 cup Wondra flour

Saute sausage and onion in a large skillet until well-browned. Place the sausage in a strainer set over a bowl to collect the drippings.

Pour 1/4 cup of the drippings back into the skillet. Add the mushrooms and cook until soft, about 5 minutes. Stir in the flour and cook, stirring until lightly golden, about 2 minutes. Gradually stir in the milk using a whisk until thickened. Add the drained sausage and heat through.

To serve: Split the biscuits in half and set the bottoms on dinner-size plates. Top generously with the sausage gravy and biscuit tops. Makes 4 to 6 servings.

Sunday, October 22, 2000

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