Proper southern sausage gravy for biscuits?!
I have been looking up recipes because I want to give southern cooking a try!. I have found two general recipes!. one uses bacon drippings & the sausage drippings to make the roux & the other uses sausage drippings and melted butter to make the roux!. which is the most authentic old-south cooking!?Www@FoodAQ@Com
Answers:
bacon gravy is best with biscuits!.!.!.!.at least that is the way we have always made it here in the south!.!.!.!.!.!.!.!.!.!.!. bacon gives it a better flavor than sausage!.!.!.!.!.!.!.
here is the recipe i use for mine!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
WHITE GRAVY!.!.!.!.
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste
DIRECTIONS
Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes!. Remove bacon to a paper towel lined plate and keep the grease in the pan!. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened!. OPTIONAL!.!.!.!.!.!. Crumble the bacon into the gravy and season with salt and pepper before serving!.!.!.!.!.!.!.!.!.!.!.!.!.!. i use a lot of pepper in mine
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. = )
Www@FoodAQ@Com
here is the recipe i use for mine!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
WHITE GRAVY!.!.!.!.
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste
DIRECTIONS
Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes!. Remove bacon to a paper towel lined plate and keep the grease in the pan!. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened!. OPTIONAL!.!.!.!.!.!. Crumble the bacon into the gravy and season with salt and pepper before serving!.!.!.!.!.!.!.!.!.!.!.!.!.!. i use a lot of pepper in mine
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!.!.!. = )
Www@FoodAQ@Com
Well I'm from the south and make gravy all the time, I never use the sausage grease!. First it is to much animal fat which is not good for you, and second it makes the gravy taste bad kinda has a wang and causes extra indegestion!. I use new oil bout 1/4 cup, self rising flour bout 3/4 cup, canned milk(Pet brand) 1 can diluted with 4 cans of water, salt n pepper!. A whisk is necessary to keep lumps from forming!. You can either brown the flour the more you brown it the darker it will be whisk in the milk it will thicken as it cooks!. Or for white gravy you can just use fresh oil unheated and the s/r flour, whisk the diluted milk in, then turn the fire on and bring to a boil stirring constantly, it will thicken!. Add salt n pepper!. Let it cook a few minutes to get the floury taste out!. Adjust with more milk if it is to thick!. This is more like the gravy you get in the resturants!. Then crumble the cooked sausage up into the cooked gravy or serve patties on the side!.!. You can' make this gravy with drippings from fried chicken, pork chops, meat balls, swiss steak, deer meat, liver rabbit, squirrel etc!.!. Or dripping form turkey or roast!. Same technique for all!. If you don't have milk, use water!. Sometimes I put the meat back in the gravy, add onions cover and simmer till tender!. !. Or cover with foil and bake till tender!.!.Bout an hour on 350 or so!.
Smothered chops:
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smothered chicken:
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Smothered chops:
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smothered chicken:
http://images!.search!.yahoo!.com/images/vi!.!.!.Www@FoodAQ@Com
make a rue with bacon grease and flour until it's the right consistency, then add milk and lots of pepper!.!.!. it is one of the best southern gravies I have had and it was in Alabama that I had it!.!.!.Www@FoodAQ@Com