This was good, but I thought the sage/thyme combo was too much. Next time I'll leave them out and just do white & black pepper, garlic & onion powder (and the real thing). I had to change the recipe a bit due to allergens in the bouillon cube. So I used low-sodium chicken broth and cut down the milk by the same amount. Also, I thought 1 lb of meat would be way too much, and I was correct. I only used 1/2 lb for a 4-serving recipe. This makes a lot more than 4 servings (over biscuits). I served them with seasoned scrambled eggs. I use the breakfast sausage recipe from Lee Fogle (it's awesome...and where the sage should be, IMO) made with 1/2 ground turkey and 1/2 ground sirloin. This is a great base recipe, though. I cannot have pre-made gravy due to the allergens, so this is a great one to make from scratch.
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