ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
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



bottom navigation bar Terms of Use  Privacy Policy