How to make gravy?!
Answers: my husband loves gravy and biskits. how do you make gravy..??please help..i want to surprise him
Sausage Gravy and Biscuits
INGREDIENTS:
3 cups milk
6 tablespoons all-purpose flour
salt and pepper, to taste
8 ounces breakfast sausage, regular or spicy
2 3/4 cups biscuit mix
3/4 cup milk
PREPARATION:
Whisk together the 3 cups milk, flour, and salt and pepper, until flour is dissolved. Pour into a skillet. Simmer, stirring constantly, for 15 minutes. Brown sausage in separate skillet, stirring and breaking up until cooked through; drain. Stir sausage into gravy. Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450° for 10 minutes, or until nicely browned. Ladle hot sausage gravy over split biscuits.
Enough for 10 servings.
you can leave out the sausage
I'm going to help you wow him!!!
Ok, I make the gravy that everybody wants, so good my mom wants to drink it! Ha Ha. It's a way that I came up on my own, but is so good! So don't think it is wierd, just try it ok??? I'm an old 47 yr old woman who cooks a lot!!!
It is very easy, so don't make it harder than it really is!!!
Here is a basic video, just use my ingredients but use this technique. Forget the title garlic butter cream gravy in this video, that's not what were making, !!!
http://youtube.com/watch?v=AnwQNeF8tdE
You need about
#1....1/4 cup of pan drippings from fried meat or new clean oil.
(If you use the clean oil will be very white gravy.... If you cook it on low you can make it brown or just use the pan drippings .)
#2...1/2 cup or so of Self Rising Flour**NOT ALL PURPOSE***(yes this does mke a difference!! It will be fluffy and light just like you want it)
#3....A CAN of carnation brand or pet brand milk you can use jug but not as good..
#4....1/4 cup non dairy coffee creamer
#5.....salt & lots of black pepper!.
After frying the meat remove skillet from heat, you want to oil to be cool. Make sure you have about 1/4 cup of oil.
Now whisk in the flour. If yu don't want the goodies and crunchies in the gravy, get them out before you annd the flour!!! Pour 1/2 can of milk ln large bowl and add water about 3 parts water and 1 part can milk.
Whisk that in the flour and oil. Now heat that till it boils, reduce heat, whisk in some coffee creamer while it's how, add salt & pepper to taste.. Now this is where you adjust it. Remove from heat, if it is to thick just add a little bit of milk or water not much!!!.
If you want this to be sausage gravy just break the cooked sausage up into th gravy after you add the milk and cook for a minute or two.
If it is not rich enough add more creamer. It will be so fulffy. If you don't get gravy right the first time, next time you will. Practice makes perfect. If you use all purpsoe flour it will be flat.
A whisk (this makes a lot if difference too!)
THIS WILL TAKE A MINUTE TO TYPE, SO WAIT...
I open a can of organic chicken gravy...yummy
here is a classic
4 oz dripping
2 oz chopped carrots
2 oz chopped onion
2 sticks of celery chopped
1 bouquet garni
1 washed leek chopped
1lb browned beef bones in small pieces (your butcher will do this if you ask but you would need to brown them in the oven for 30 Min's)
2 pints of brown beef stock
1 tablespoon tomato puree
salt and pepper to taste
method
put the dripping in a large pan and then put all of the veg in and cook until brown add the flour this is now called a roux now on a low heat cook this until it is brown add the tomato puree stir then add your Brown stock and stir so that you have no lumps of flour when ail of the stock has been used put the bones in bring this to the boil skim any scum that has come to the top add the bouquet garni and simmer for two hours. strain season and now you have a sauce espagnole or basic brown sauce . from this you can make demi glace and so many other sauces and gravy
Fry up some sausage (patties). When they are done you will use the grease left in the pan to make your gravy.
Turn off the heat and add two or three tablespoons of flour to the grease and mix well.
Turn the heat back on medium & continue to stir the flour/grease mixture.
While continuously stirring, slowly pour 2 cups of milk into the pan. Turn the heat up to med/high.
Continue to stir until the gravy has thickened. Remove from heat. Add salt & pepper to taste.
You can also chop up one of the cooked sausage patties and add it to the gravy if he likes bits of sausage in it.
a couple of patties worth of sausage crumbled with 1 tbls butter or marg. on med heat..cook till sausage is brown...add 2 tbls flours...stir and let cook for 2 mins .....add one cup milk slowly...stir till desired thickness. Season with salt and pepper to taste///add more milk if need be
Biscuits
you can use corn starch or plain flour and well ..any flour.
dissolve it in cold water add some flavoring,, stock, bullion, drippings from:: chicken.. beef.. sausage.. bottom of the pan scrapings..dah!!! use milk or better ? & ? ,, careful to bring to a slow boil have extra milk or water to thin.. 1 Tbl corn starch or 2 Tbl flour 1 cup liquid do not scald the milk salt ,,peper or chilli,, hot sauce dah!! white gravy for biscuits should be like pancake batter..
PERFECT GRAVY
4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste
Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.
1/4 cup drippings
3Tablespoons flour (self rising or all purpose)
The secret to making good gravy is with the first 2 ingredients. One needs to brown the drippings and flour first.(without burning it ) This will take practice. So watch the heat. Then add milk to reach consistency you want. Add a little water if needed. Then salt and pepper to taste. Sausage that has been cooked can be crumbled and added . Don't be discouraged if it doesn't come out right the first time. Keep trying. Good gravy comes from years of experience. Best of luck to you.
Sausage Gravy
1 lb Sausage
2 tb Chopped onion
6 tb Flour
1 qt Milk
1/4 ts Salt
Instructions:
Cook sausage in skillet. Add onion and cook until transparent. Drain all
but 2 tablespoons drippings. Stir in flour and cook until mixture bubbles
and turns golden. Stir in milk and cook until thickened.
GREAT ON BISCUITS