This was very good! I’ve been making biscuits and gravy for years and have never thought to put green peppers in broth. I also put some in the egg mixture. We have a great green chili right here in Colorado that made this so good. Thanks!
° 1 lb. Appleton Farms Premium Pork Sausage
° 4 tablespoons butter
° 4 tablespoons of flour
° 2 cups full fat organic milk
1/2 teaspoon salt
° 1 can Pueblo Lindo chopped green pepper
° egg bread
° 8 Simply Nature’s Organic Eggless Eggs
° 1/2 cup full fat organic milk
° ° 1/2 teaspoon salt
° 12-oz tube Bake House Creations Buttermilk Biscuits Jumbo (about 6-8 biscuits), cut ito small cubes
° 1 cup Happy Farms shredded cheddar cheese
Cooking the sausage: Brown the sausage in a large cast iron skillet. Lift from skillet. Get rid of excess fat.
Make the broth: Melt the butter in the same cast iron skillet over medium-low heat. Whisking flour, stir until thick, 2-3 min. Whisk the milk, about 1/2 cup at a time, until the meat broth comes together. Add salt, green pepper cubes, and sausage back to the broth. Stir until smooth.