Breakfast for Dinner
Serves 4 – 6 (depending on addition of sides)
Ever eat breakfast for dinner or drink wine with brunch? Give this pairing a try and let us know what you think!
When pairing wine with food, there are multiple ways you can go. In this case, because we cut the richness of Biscuits & Gravy with arugula on the side, we then complemented the dish with a fuller bodied white – our Roussanne. Contrarily, if you are serving a plate full of just Biscuits & Gravy, you could pair them with something lighter, such as a crisp Chardonnay (ours is sold out – boo hoo) or Sauvignon Blanc.
What You’ll Need
For this meal, we cheated a bit to save time and used a tube of Pillsbury Buttermilk Biscuits that were still hot from the oven. We made our own scrambled eggs and a lightened up version of Biscuits & Gravy. Plus we added a pile of arugula on the side making this a full, balanced dinner. If you have your own Biscuits & Gravy recipe, go with that! If not…
Lightened Up Sausage Gravy
Ingredients:
- 1 pound of your favorite sausage – we recommend Jimmy Dean’s Sage Pork Sausage
- 1 T butter
- 1 T all-purpose flour
- 2 c milk (we used 2% but any milk will do)
- Salt & pepper to taste
- Optional: Hot sauce
Instructions:
- Heat a large frying pan to medium high. Crumble and brown sausage well. Remove sausage for later, but leave drippings in pan.
- Lower heat to medium and add butter and flour to pan, stirring frequently. Cook to golden brown – approximately two minutes.
- Whisk in milk. Add sausage back to pan and simmer to desired thickness stirring often.
- Add salt & pepper to taste.
- To plate: Open a biscuit, lay out the two halves on a plate and smother with gravy. Add any sides such as eggs cooked to your liking, and or/fresh arugula or spinach. Add hot sauce if desired.
- Pour a glass of wine if you haven’t already and enjoy!
