Sausage Gravy and Biscuits. A large - no make that a main staple of breakfast plates all over the country. Especially here in Oklahoma.  

It it so easy to make. In fact I will share my recipe with you at the end of this story. But what  caught my attention was the Food section of the local newspaper today. They had this wonderful breakfast selection in the spotlight.

I was not until I took a closer look that I realized that this particular recipe was from the left coast. LA to be exact. And their idea of gravy and biscuits is not what we here would ever put into our gravy.

They start off with sausage which is great. But then they add 1 shallot, small and diced, 2 cloves of garlic minced, a teaspoon a thyme and chili flakes. Do you really need to go all Chef Gordon Ramsay on this? No.

Let me give you my recipe:

1 to 2 pounds of sausage (I prefer Blue & Gold from the FFA) but any of your favorite will do. Cook the sausage until done the crumble up to the consistency that you desire. Set aside while you prep the gravy. For this you will need 3/4 cup of flour, 1 tablespoon of LAWRY'S® Seasoned Salt. Mix well in a large jar with half hot water. Shaking well until all the flour and salt have blended together. Once this is done, add milk to top of jar. Cook on medium heat until it starts getting thick. Slowly cook until it reaches the desired thickness and then re add your sausage into the gravy. Thoroughly mix the two for a few minutes and serve over piping hot biscuits.

Oh, one final thought, enjoy.

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