Biscuits and Gravy

 Ingredients

1 (1-lb.) pkg. ground pork or turkey sausage (casings removed)

1 small onion chopped

5 Tbsps butter, divided

1/3 cup flour

3 cups milk

6 ounces pepper Jack cheese, shredded

3/4 teaspoon salt

1/2 teaspoon pepper

25-oz. Southern-style biscuits (such as Pillsbury Grands)

2 tablespoons minced chives

Directions

Preheat oven to 350°F.

Fry & breakup sausage and onion in a large skillet

Move mixture to a separate bowl

Reduce heat to low, then add & melt butter

Whisk in flour until smooth then whisk in milk

Increase heat and cook until thickened and bubbly

Whisk in shredded cheese and cook until cheese is melted

Stir in sausage then transfer to lightly greased 13 x 9 pan

Arrange biscuits on top

Bake 35 minutes.

Melt 1 tablespoon butter, brush over biscuits

then sprinkle with chives

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Pork Roast, Vegetables and Gravy (Instant Pot)

Ingredients

• 2-4 lb Boneless Pork Butt Roast

• 1 tablespoon dijon mustard

• packet Italian dressing

• 2 tablespoon olive oil

• 2 cups chicken broth

• 3 garlic cloves peeled and crushed

• 1 bay leaf

• 1 tablespoon Worcestershire sauce

• 1 tsp rosemary

• 1 tsp thyme.

• 7 red potatoes quartered

• 1 yellow onion cut into ⅛ths

• 3-4 carrots cut into large chunks- about the size of the potato quarters

• 5 cremini mushrooms whole

• 3 celery ribs (individual stalks) cut into large chunks- about the size of the potato quarters

• 2 tablespoon butter

• ¼ cup all purpose flour

• reserved liquid from the bottom of the pot strained of solids

Instructions

• Trim the fat cap off the roast to about 1/8 inch thick

• Rub the roast with dijon mustard

• Sprinkle Italian dressing on all sides of the roast.

• Brown all sides of the roast on Saute mode

• Remove roast and set aside

• Saute Garlic & Onions

• Keeping on saute mode pour 2 cups chicken broth into the pot and scrape stir brown bits at the bottom

• Add in bay leaf, rosemary, thyme, and Worcestershire

• Place trivet in pot and place pork on trivet.

• Set to meat/stew mode for 15 minutes per pound.

• Natural pressure release for 15 mins

• Remove roast and add veggies

• cook on manual mode for 5 minutes

• quick release and remove veggies

• pour liquid in separate bowl

• On saute mode melt 2 tablespoon butter

• Sprinkle ¼ cup flour into the melted butter and whisk together to make a roux.

• Whisk reserved liquid back into the roux and simmer for 5 minutes

***