I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread

  • intensely_human@lemm.ee
    3·
    7 months ago

    1 pound of breakfast sausage. I pull it apart with my fingers to make interestingly-differently-sized chunks. Fry, then eat. Good with syrup.

    • finestnothing@lemmy.world
      2·
      7 months ago

      Biscuits and gravy is my lazy but I don’t want eggs or cereal breakfast (I make it once or twice a month). For the gravy:
      Add 1 lbs breakfast sausage to pot, add salt, pepper, sage, red pepper flakes, and fennel seeds (last three are optional, but highly recommend). Break up sausage and stir while cooking over medium/medium-high heat
      Once sausage is browned, try a piece and see if it needs more seasoning
      Add 1/4 cup all purpose flour and stir until it’s thickened and there’s no white flour left, about 1-2 minutes (congrats, you have officially made a roux around your sausage!)
      Stir in 2 1/2 cups milk (I prefer whole milk), stir often until it’s thickened. Turn off the heat before it’s the thickness you want, it will thicken as it comes out of the pot and cools on whatever you put it on. If it’s too thick (aka if the thickness looks like it would be perfect on your food while still in the pot) just add more milk and stir in. If you add too much milk, just bring it back to a simmer until it reduces to an appropriate amount.
      Add salt and pepper to taste, mix in, then serve.

      I added more details than needed, it’s honestly a super easy and tasty recipe, plus the most expensive part is the sausage. It makes enough gravy for 2-3 people, 3-4 if you don’t each each a lot of the gravy which is… difficult.

      For biscuits, I recommend Alton Browns buttermilk biscuits: https://altonbrown.com/recipes/southern-buttermilk-biscuits/
      I personally make my own buttermilk substitute (1 tbsp lemon juice per 1 cup milk) and use butter instead of lard and they still come out fluffy and excellent. Also, the tip about putting them in a bowl lined with them covered by a kitchen towel makes a world of difference. It is well worth dirtying a cloth and bowl over letting them sit on a baking or cooling tray.

      I should specify that I love cooking, this is low effort in my opinion since the gravy really can’t be messed up unless you leave it and burn it, the biscuits are more effort but I bake a decent amount so I don’t mind. Store bought biscuits from a tube work fine too if you aren’t a morning person or don’t like baking.