Sausage Gravy

[next2naus]

I'm looking for a good recipe, any one care to share? this would obviously be used w/ Biscuits

 

[S197HQQKEM]

Recipe? Gravy has a recipe?


if I was gonna make some sausage gravy, I'd fry up some crumbled pan sausage,like Jimmy Deans the hot kind not the maple or sage, till it was brown, then take it out of the cast iron fry pan and dump some AP flour in the grease left over from the sausage, how much grease is up to you and how greasy and delish you want the gravy and make a roux on low to medium heat, a white roux and then add cold milk (or soy milk or water in my case as I am allergic to milk, I've never tried soy milk to do this but I would try it) and whisk it up till it was smooth and bring it to a boil to thicken medium heat and add back the sausage and season it with salt and pepper to taste.

you could also make it with butter/lard/bacon grease and flour and chicken stock and bullion instead of sausage, like the Stallion used to for their CFS gravy.

This is something you just gotta play with to learn how to do it,

 

[DallasHorn]

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

I actually prefer J.C. Potter's sausage, one of the few things from oklahoma that does not suck.

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over biscuits.

 

[Steel Shank]

Maple and sage sausage if for Yankees.

 

[baboso]

"I"m a Texas man. ****, I wanna eat, goddamnit."

 

[HornLoboRX]

Well played sir....

 

[S197HQQKEM]

In reply to:

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[flaco]

Ahh, SOS. My daughter's favorite.

I just leave the browned sausage in the pan, added enough flour until the meat is coated wel. Cook on medium heat to brown the flour slightly then add milk till it looks right and simmer for a few minutes. It comes out perfect every time which is more than I can say about my gravy.

 

[DallasHorn]

S197:

Green Bean Casserole is really good without milk. Take 2 cans of whole green beans, one can of cream of mushroom, and cook it, put french fried onions on at the end. I drain the beans and no milk, and it is still really good.

 

[TRRW#31]

Courtesy of Alton Brown. Not at Texan, but a good southerner.

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

 

[DallasHorn]

Thanks for reposting my post above. Toast, please biscuits for me...

 

[Steel Shank]

I developed the my own recipe:

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

 

[mayberryrfd]

I use bacon for the grease and a well seasoned cast iron skillet. It just doesn't taste right, to me, if made in anything else.

I wish I could help you out with a recipe but I was not taught by measuring...I eyeball the amounts and it's done when it reaches the consistency that my family likes. The trick, for me, is the ratio of flour to drippings. If you get that right, you have the whole recipe right there.

Don't forget pepper and salt.