Dutch Oven Peppered Biscuits and Country Gravy

(Jothan Yeager from The Bald Gourmet website)

First, I apologize for using an image that is not of the actual meal I cooked. I didn't think to get a picture of it, so I found one online that I borrowed. I'm not typically one to take pictures of my meals, so I may forget every now and then, and have to use other images.

This is a meal I've made a couple times for breakfast while out camping, and it's been very good! I got the basic from Camping Cookbook Dutch Oven Recipes. I do have a few changes to it. For one, the recipes includes a biscuit recipe. I've never tried that, and I used frozen, pre-made ones that you cook in the oven (or in this case, while camping, I cook them in a Dutch oven). So I'm not including the biscuit part of the recipe. Just use what ever biscuit recipe you like, or the frozen biscuits if you like. I also mix all the dry ingredients at home and bring a zip-lock (type) bag to save time instead adding them at separate times as called for. That's a choice for you to make. It still turned out great preparing at home and adding all dry ingredients at the same time.

Dutch Oven Peppered Biscuits and Country Gravy

Ingredients

       1/2 pound sage breakfast sausage, crumbled
       1/2 cup onion, diced
       2 tablespoons butter
       2 tablespoons flour
       2 cups milk
       1 teaspoon salt
       2 teaspoons cracked black pepper

Directions

  1. Heat up Dutch Oven as normal. Add sausage and onion. Toss while cooking until sausage is completely browned, approximately 10-15 minutes.
  2. Push sausage and onions to side of the oven.
  3. Add butter and let it melt.
  4. Add flour and stir until it just begins to brown. Add the milk, salt, and black pepper. Using a whisk, gently stir, breaking up any clumps while cooking until sauce begins to thicken, approximately 5 minutes.
  5. Incorporate the sausage back into the gravy and continue to cook for 5 minutes.
  6. Divide biscuits into equal portions and ladle the sausage gravy over them.

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