Got any good recipes for making sausage gravy to complement homemade biscuits?!
I was thinking of using the crumbled sausage to make gravy but would love to see what kind of recipes you all had that would make the gravy taste so good!.
thanks!Www@FoodAQ@Com
thanks!Www@FoodAQ@Com
Answers:
The best way to do it is to start with raw sausage!. The ammount depends on how much you are making!. This isin't an exact recipie, but more of a description of the process!. Once you know the procedure you can adjust for different ammounts!. For 2-3 people I would start with about 10-12oz!. of sweet italian sausage (any fatty sausage will do like breakfast sausage or even a spicy chorizo)!. Brown it in a pan or saucepot (not teflon or other non stick coating)over medium heat!. Try to break the meat up as you stir, this will make sure the sausage distributes nicely in the gravy!. Be sure to cook the sausage all the way thorough!. If you are using link sausage I like to take it out of the casing before cooking, it helps get more fat out of the meat and it breaks up nice as you cook it!. When the sausage is done, remove it from the pan with a slotted spoon (leave the fat in the pan)!. Pour off all but 2-3 tablespoons of the fat!.
At this point I like to add about 1/4 cup of chopped onion or shallots!. Cook this over med-low heat until the onion is at least transparent, I think it's better to let them brown a little it adds a nice sweet flavor!. Then add 2-3 tablespoons of flour!. The ammount of flour you use has to be equal to the ammount of fat you left in the pan!. If you want to make a bigger or thicker batch use more fat\flour!. Cook this over LOW HEAT stirring or wisking frequently until the mixture is a nice golden brown!.
At this point SLOWLY add 2-2/12 cups of whole milk, and whisk constantly as you pour it in!. Be careful! The milk will spit and spatter!. Simmer slowly for 3-4 minutes whisking frequently until the mix is nice and thickened!. Don't rush this step!. You need to cook the flour or it will have a funny taste and consistancy!. Then turn off the heat and season with Salt, Pepper and a little paprika(or a cajun seasoning mix is good too)!. Mix your cooked sausage into the gravy, and serve over warm buttermilk bisquits!.
The mixture of cooked fat and flour is called a Roux (pronounced ROO)!. It is a staple of french and southern cooking!. If you have time you can take equal parts of butter(or bacon/sausage fat) and flour and cook it untill brown as I described above!. Let it cool and put it in an airtight container and keep it in the fridge ( it will last for months)!. This way if your gravy is not thick enough you can whisk in some extra roux to help it thicken to where you want it!.
Hope I didn't make this sound too complicated, 'cause it's a fairly simple process!. Good luck!!
P!.S!. : If you want to use cooked sausage just start with =parts butter+flour (cook the onion in the butter first), and follow the recipie from there!.Www@FoodAQ@Com
At this point I like to add about 1/4 cup of chopped onion or shallots!. Cook this over med-low heat until the onion is at least transparent, I think it's better to let them brown a little it adds a nice sweet flavor!. Then add 2-3 tablespoons of flour!. The ammount of flour you use has to be equal to the ammount of fat you left in the pan!. If you want to make a bigger or thicker batch use more fat\flour!. Cook this over LOW HEAT stirring or wisking frequently until the mixture is a nice golden brown!.
At this point SLOWLY add 2-2/12 cups of whole milk, and whisk constantly as you pour it in!. Be careful! The milk will spit and spatter!. Simmer slowly for 3-4 minutes whisking frequently until the mix is nice and thickened!. Don't rush this step!. You need to cook the flour or it will have a funny taste and consistancy!. Then turn off the heat and season with Salt, Pepper and a little paprika(or a cajun seasoning mix is good too)!. Mix your cooked sausage into the gravy, and serve over warm buttermilk bisquits!.
The mixture of cooked fat and flour is called a Roux (pronounced ROO)!. It is a staple of french and southern cooking!. If you have time you can take equal parts of butter(or bacon/sausage fat) and flour and cook it untill brown as I described above!. Let it cool and put it in an airtight container and keep it in the fridge ( it will last for months)!. This way if your gravy is not thick enough you can whisk in some extra roux to help it thicken to where you want it!.
Hope I didn't make this sound too complicated, 'cause it's a fairly simple process!. Good luck!!
P!.S!. : If you want to use cooked sausage just start with =parts butter+flour (cook the onion in the butter first), and follow the recipie from there!.Www@FoodAQ@Com
Try this!.
Make a white sauce!.
Milk (whole milk is best or mix some cream into 2%)
Unbleached flour
Butter
Make a white roux (melt butter in pot add flour a little at a time to come to a thick consistency!. Add hot milk to roux until milk becomes somewhat thickened stirring continually to incorporate roux!.
Cook sausage in separate pan until done (crumble as you go) drain excess fat from sausage then add to milk mixture, season with salt and pepper to taste (you can add more pepper if you want it a little spicier, If you have some paprika add at the last moment - it wont hurt it if you don't add paprika!.Www@FoodAQ@Com
Make a white sauce!.
Milk (whole milk is best or mix some cream into 2%)
Unbleached flour
Butter
Make a white roux (melt butter in pot add flour a little at a time to come to a thick consistency!. Add hot milk to roux until milk becomes somewhat thickened stirring continually to incorporate roux!.
Cook sausage in separate pan until done (crumble as you go) drain excess fat from sausage then add to milk mixture, season with salt and pepper to taste (you can add more pepper if you want it a little spicier, If you have some paprika add at the last moment - it wont hurt it if you don't add paprika!.Www@FoodAQ@Com
fry the sausage and remove from the heavy (cast iron is best) skillet!. Add shortening if needed!. Put in a blend of flours (about 1/2 cup flour, 1/8 cup whole wheat, a tablespoon of cornmeal!.) Brown and stir until about the color of peanut butter!. Add milk slowly and whisk!. Then add back in the sausage and let simmer slowly until thick!. Or you can make sausage patties and just use the drippings for the gravy!.Www@FoodAQ@Com
A package of Jimmy Dean sage sausage!.!.!.!.!.a little extra cooking oil!.!.!.!.flour!.!.!.milk!.!.!.!.iron skillet!.
Cook sausage until pink all gone!.!.!.!.stir all the while and it's crumbly!.
Push sausage to side of skillet!.!.!.!.!.
add a little more cooking oil!.!.!.
mix in flour!.!.!.stirring!.!.!.let cook until lightly browned!.!.!.!.!.
add milk!.!.!.!.stir!.!.!.!.mix in meat!.!.!.!.
add milk to desired thickness!.
NOTE: I've not tried this yet!.!.!.!.but you could probably add some cream cheese!.!.!.!.ummm!.!.!.!.gonna try that next time I make gravy!. Has anyone done this!?)
Anyway serve gravy over your hot biscuits!.!.!.toast!.!.!.mashed potatoes!.!.!.whatever & enjoy!.!Www@FoodAQ@Com
Cook sausage until pink all gone!.!.!.!.stir all the while and it's crumbly!.
Push sausage to side of skillet!.!.!.!.!.
add a little more cooking oil!.!.!.
mix in flour!.!.!.stirring!.!.!.let cook until lightly browned!.!.!.!.!.
add milk!.!.!.!.stir!.!.!.!.mix in meat!.!.!.!.
add milk to desired thickness!.
NOTE: I've not tried this yet!.!.!.!.but you could probably add some cream cheese!.!.!.!.ummm!.!.!.!.gonna try that next time I make gravy!. Has anyone done this!?)
Anyway serve gravy over your hot biscuits!.!.!.toast!.!.!.mashed potatoes!.!.!.whatever & enjoy!.!Www@FoodAQ@Com
Check out www!.allrecipes!.com They have a every recipe under sun!. You type in what ingredients you want and it will find you recipes and people judge the recipes too so you can pick based on what others say!.Www@FoodAQ@Com
wow I've never made it from scratch!. there are mixes you can buy at the store that are actually really good!. you can still mix in some sausage to make it more homemade!.Www@FoodAQ@Com
Mmm!.!.!. That sounds really good!. What time is breakfast!?Www@FoodAQ@Com