Eric’s Sausage and Gravy Casserole

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Eric, better known as Chico at Foster’s, has been the brunch chef for years. He came up with this creation, and it is the best of all worlds when it comes to gravy. If you have link sausage, remove it from the casing and break into small pieces.

Makes one 9 by 13-inch casserole

2½ pounds country style sausage, broken into small pieces
1½ cups shallots, diced or onion, about ½ cup
4 tablespoons unsalted butter
Salt and freshly ground pepper to taste
1 cup all purpose flour
1 tablespoon chopped fresh sage leaves
6 cups whole milk
1 recipe Foster’s Herb Biscuits, uncooked

1. Preheat the oven to 350 degrees.

2. Place the sausage, shallots, butter and salt & pepper in a large skillet and sauté over medium heat until the sausage if fully cooked, about 10 minutes.

3. Reduce the heat to low and add the flour and cook and stir for about 5 minutes, until it turns light brown. Stir in the sage and cook and sir 1 minute longer. Slowly whisk in the milk and continue to cook, stirring occasionally until the mixture thickens, about 15 minutes.

4. Pour the mixture into a 9×13-inch ovenproof dish. The biscuits should be rolled thinner (about ½ inch thick) than the recipe calls for. Place the biscuits on top of the gravy mixture and place in the oven to bake until the biscuits are golden brown, 12 to 15 minutes.

Variation: You can also make a quick version of this by crumbling baked or day old biscuits on top of the mixture and placing in the oven to warm. About 6 large biscuits.