Sausage Gravy

[ShimmeringTrees]

My biscuit recipe from earlier in this thread

Sausage Gravy

True, I am crossing weight and volume here. I will admit the European way of recipes using weight for dry measure is more efficient but it just seems wrong. I've never weighed anything for a recipe. Always by volume (if I measured at all).

www.indianagunowners.com

Thank you

 

[snapping turtle]

I just pop a can of biscuits and bake.
Gravy is the way mom made it. I just add lots of salt and pepper.

 

[Hatchet601]

This is pretty much how we do it. We don't do the water only whole milk. You can change the consistency to how you like depending on how much milk and cook time. You want it thicker cook it longer, cooked it a little to long splash some more milk in.

Growing up Grannies gravy never had a lot of sausage in it and she only did that to please us. She said growing up in Tennessee they never added sausage, just used bacon grease. She did always put a big spoonful of bacon grease in with the sausage.

Pretty much same here…..We do a pound of sausage, then sprinkle on the flour over the cooked sausage to soak up grease. Make sure four has time to cook, keep heat medium so it won’t burn. When the flour turns a tan color you can slowly add some milk and stir. If it’s too thick add more milk, too thin let it cook- Don’t add uncooked flour. Salt and pepper to taste

 

[patience0830]

1. Brown sausage in skillet. Do not drain.
2. Fill a coffee cup 1/2 way with warm water. Add 3 heaping tablespoons of flour. Mix until it’s the consistency of pancake batter.
3. Pour water/flour mix on top of sausage.
4. Pour two coffee cups of milk in skillet
5. Stir
6. Salt and pepper to taste
7. It will thicken as it cooks

This is the hard way.
Easy way.
Brown the sausage then add about 1/3 cup of a/p flour to the sausage and mix well while scraping the bottom of the skillet with a steel spatula. Flour will soak up most of the fat and coat the bits of sausage. Add enough milk to thoroughly cover the sausage. About 1 1/2" deep in my skillet. Then stir over high heat until the milk starts to boil. Reduce heat and continue to stir and scrape the bottom of the pan until it starts to thicken. Serve over home made biscuits with a little black pepper and a dash of Tobasco and maybe a couple fried eggs on top.

 

[SAILORGOLF46]

This is the hard way.
Easy way.
Brown the sausage then add about 1/3 cup of a/p flour to the sausage and mix well while scraping the bottom of the skillet with a steel spatula. Flour will soak up most of the fat and coat the bits of sausage. Add enough milk to thoroughly cover the sausage. About 1 1/2" deep in my skillet. Then stir over high heat until the milk starts to boil. Reduce heat and continue to stir and scrape the bottom of the pan until it starts to thicken. Serve over home made biscuits with a little black pepper and a dash of Tobasco and maybe a couple fried eggs on top.

This is how I was taught and has worked for 60+ yrs, now I am hungry for a big country breakfast.

 

[csaws]

How I make it for my son and I is the following

1 lbs. Sausage brown to your liking, don't drain it
1 cup of flour
Milk to cover the sausage and flour
Cook until it's the thickness you desire
Pepper to taste

Biscuits we just put Southern style biscuits in a cast iron pan and bake

We typically have it with bacon and some sort of potatoes

Cowboy Kent Rollins is legit so his recipe is hard to argue

 

[Libertarian01]

One of the best sausage gravy's I've made. Lots of dead flesh, including BACON!



I'm already hungry.

Doug

 

[Libertarian01]

You folks might enjoy seeing the difference between "biscuits" and "gravy."

Folks across the pond see things a little different.

 

[wtburnette]

That was a great video