Southern Sausage Gravy ?!
I make good sausage gravy for my biscuits that was passed on from my great grandma in Alabama!. One of the secrets is to use evaporated milk instead of just regular!. I am always looking for variations though, what have you got!? The South always has the best minds in food as far as I'm concerned!.Www@FoodAQ@Com
Answers:
sausage gravy
1 lg pkg Tennessee pride sage sausage
2 slices bacon
1/2 gallon milk
1 small can evaporated milk
1/2 cup buttermilk
1/4 tsp hot pepper flakes
fry the bacon when crisp remove and add the sausage cook threw and dice the bacon and add to the sausage
add about 1/4 cup lard and 1/4 cup flour to the sausage and cook mixing well for about 3 min if its dry add a little more oil or lard,then add the milks and keep sturing untill it starts to simmer well and let cook 5 min add salt to taste and pepper
buscuits
?Prep: 20 min!., Chill: 10 min!., Bake: 15 min!.
?1/2 cup cold butter
?2 1/4 cups self-rising soft-wheat flour
?1 1/4 cups buttermilk
?Self-rising soft-wheat flour
?2 tablespoons melted butter
?Just added per SL!.com>>
?Note: For testing, we used White Lily Self-Rising Soft Wheat Flour!.
Directions
1!.1!. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices!.
2!.Sprinkle butter slices over flour in a large bowl!.
3!.Toss butter with flour!.
4!.Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas!.
5!.Cover and chill 10 minutes!.
6!.Add buttermilk, stirring just until dry ingredients are moistened!.
7!.2!. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed!.
8!.With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches)!.
9!.Sprinkle top of dough with additional flour!.
10!.Fold dough over onto itself in 3 sections, starting with 1 short end!. (Fold dough rectangle as if folding a letter-size piece of paper!.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches)!.
11!.3!. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan!.
12!.(Dough rounds should touch!.)
13!.4!. Bake at 450° for 13 to 15 minutes or until lightly browned!.
14!.Remove from oven; brush with 2 Tbsp!. melted butter!.Www@FoodAQ@Com
1 lg pkg Tennessee pride sage sausage
2 slices bacon
1/2 gallon milk
1 small can evaporated milk
1/2 cup buttermilk
1/4 tsp hot pepper flakes
fry the bacon when crisp remove and add the sausage cook threw and dice the bacon and add to the sausage
add about 1/4 cup lard and 1/4 cup flour to the sausage and cook mixing well for about 3 min if its dry add a little more oil or lard,then add the milks and keep sturing untill it starts to simmer well and let cook 5 min add salt to taste and pepper
buscuits
?Prep: 20 min!., Chill: 10 min!., Bake: 15 min!.
?1/2 cup cold butter
?2 1/4 cups self-rising soft-wheat flour
?1 1/4 cups buttermilk
?Self-rising soft-wheat flour
?2 tablespoons melted butter
?Just added per SL!.com>>
?Note: For testing, we used White Lily Self-Rising Soft Wheat Flour!.
Directions
1!.1!. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices!.
2!.Sprinkle butter slices over flour in a large bowl!.
3!.Toss butter with flour!.
4!.Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas!.
5!.Cover and chill 10 minutes!.
6!.Add buttermilk, stirring just until dry ingredients are moistened!.
7!.2!. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed!.
8!.With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches)!.
9!.Sprinkle top of dough with additional flour!.
10!.Fold dough over onto itself in 3 sections, starting with 1 short end!. (Fold dough rectangle as if folding a letter-size piece of paper!.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches)!.
11!.3!. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan!.
12!.(Dough rounds should touch!.)
13!.4!. Bake at 450° for 13 to 15 minutes or until lightly browned!.
14!.Remove from oven; brush with 2 Tbsp!. melted butter!.Www@FoodAQ@Com
i got my gravy recipe from my mom!. they cook about a whole pound of bacon and use the bacon grease for the gravy!. my mom never measures anything though and sadly i have developed alot of her habits!. these are just estimates on the amount i use, so you may have to make adjustments as far as the amount!. oh and then you can crumble sausage in the gravy, but it is good without it because the bacon grease gives it so much flavor!.
bacon gravy
3 c milk
6 T flour
1/4 c bacon grease
1 t salt
1 t pepper
heat grease in a skillet!. gradually add flour!. the idea is to add flour until it is about the consistency of syrup - thick enough that you can see the skillet when you stir it and thin enough that it will run back out to cover it!. it doesn't have to be perfect just trying to give you an idea!. brown the mixture!. it is important that you let it get good an brown because it gives it alot more flavor!. quickly pour in all the milk and stir quickly so it doesn't clump!. you may have to keep adding milk if it keeps getting thicker (or you can use evaporated milk)!. turn off the heat when it is a little runnier than you would like to serve it cause it will thicken upon cooling as with any gravy!. add salt and pepper to taste!. i'm sure it takes more than a teaspoon of salt - make sure you get enough to really boost the bacon flavor!. this is by far the best gravy i have ever had!.Www@FoodAQ@Com
bacon gravy
3 c milk
6 T flour
1/4 c bacon grease
1 t salt
1 t pepper
heat grease in a skillet!. gradually add flour!. the idea is to add flour until it is about the consistency of syrup - thick enough that you can see the skillet when you stir it and thin enough that it will run back out to cover it!. it doesn't have to be perfect just trying to give you an idea!. brown the mixture!. it is important that you let it get good an brown because it gives it alot more flavor!. quickly pour in all the milk and stir quickly so it doesn't clump!. you may have to keep adding milk if it keeps getting thicker (or you can use evaporated milk)!. turn off the heat when it is a little runnier than you would like to serve it cause it will thicken upon cooling as with any gravy!. add salt and pepper to taste!. i'm sure it takes more than a teaspoon of salt - make sure you get enough to really boost the bacon flavor!. this is by far the best gravy i have ever had!.Www@FoodAQ@Com
I starred this cause I wanna remember to use evaporated milk!.!.!.
I probably want your recipe too!. =)
*Yay!!! There is nothing like awesome Southern Sausage Gravy!. My recipe is good, but I am so excited to try another recipe in the morning!! Thank-you!! I am sooo curious about the evaporated milk!.!.!.!.
I don't think I've used butter before!. I've used cornstarch instead of flour before!. Um, I don't usually drain the sausage!. And I pepper like i'm not going to be able to pepper ever again lol!.Www@FoodAQ@Com
I probably want your recipe too!. =)
*Yay!!! There is nothing like awesome Southern Sausage Gravy!. My recipe is good, but I am so excited to try another recipe in the morning!! Thank-you!! I am sooo curious about the evaporated milk!.!.!.!.
I don't think I've used butter before!. I've used cornstarch instead of flour before!. Um, I don't usually drain the sausage!. And I pepper like i'm not going to be able to pepper ever again lol!.Www@FoodAQ@Com
I like the sausage gravy for breakfast too! We have a number of different ways from WA! We put everything from whipping cream, paprika, milk (of course), cheese, fresh cow milk and lots more!! Even try turkey meat! No were not back country folk! I've got 2 growing 14 and 15 yr old boys and we eat quite a bit and we try different things and like them!. As a dime saver, I buy the Bisquick brand and make more than enough bisquits out on 1 box!Www@FoodAQ@Com
I cook the sausage, sprinkle it with flour, cook a minute or 2 to cook the flour then add the evap milk and cook until it thickens!. No need to remove the meat and make the white gravy on the side!. Works perfect every time!.Www@FoodAQ@Com
Your recipe sounds really good!. Now I've left a little of the drippings in and added the flour until it is all coated!. Then slowly add your half-n-half or milk!.
Someone told me they use a little cayenne in their recipe!.
I think you're right about picking the sausage with the spices you like!. It makes all the difference!. Thanks for posting your recipe!.
Thought you might like to see a this recipe with onion!.
http://www!.gather!.com/viewArticle!.jsp!?ar!.!.!.
Miss Nerva's Dixeland Sausage Gravy
Categories: Sauce, Southern,
Yield: 1 batch
1 lb Bulk sausage
2 tb Onion minced
3 tb Butter melted or bacon grease
1/4 c All-purpose flour
1 qt Carnation or Pet evaporated milk
Salt & pepper to taste
Saute sausage & onion in butter until well browned!.
Add flour then mix well being sure to coat sausage & onions!.!.
Add milk then stir until well thickened!.
*NOTE: Add a bit more milk if gravy becomes too thick!.
______________________________________!.!.!.
Here is another very different recipe:
Country Sausage Gravy
"Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick!."
Ingredients:
1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley
Directions:
1!. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly!. Drain off excess fat, but leave a small amount!.
2!. Combine butter, salt, and pepper with the meat mixture and stir until butter melts!. Slowly sift flour over the top!. Mix gently and allow mixture to cook for 5 minutes!. It will burn, so do not let it sit unguarded!. Don't forget to scrape the bottom of the pan!. Add the sage and thyme!.
3!. Slowly stir in milk, about a half a cup at a time, and incorporate it well!. When the mixture thickens, add more milk!. Do not let it boil vigorously, or it will burn!. Add chicken bullion and let cook for five minutes!. Again, if it thickens too much, add more milk!. Adjust taste with more salt and pepper if needed!.
4!. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools!.
=)Www@FoodAQ@Com
Someone told me they use a little cayenne in their recipe!.
I think you're right about picking the sausage with the spices you like!. It makes all the difference!. Thanks for posting your recipe!.
Thought you might like to see a this recipe with onion!.
http://www!.gather!.com/viewArticle!.jsp!?ar!.!.!.
Miss Nerva's Dixeland Sausage Gravy
Categories: Sauce, Southern,
Yield: 1 batch
1 lb Bulk sausage
2 tb Onion minced
3 tb Butter melted or bacon grease
1/4 c All-purpose flour
1 qt Carnation or Pet evaporated milk
Salt & pepper to taste
Saute sausage & onion in butter until well browned!.
Add flour then mix well being sure to coat sausage & onions!.!.
Add milk then stir until well thickened!.
*NOTE: Add a bit more milk if gravy becomes too thick!.
______________________________________!.!.!.
Here is another very different recipe:
Country Sausage Gravy
"Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick!."
Ingredients:
1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley
Directions:
1!. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly!. Drain off excess fat, but leave a small amount!.
2!. Combine butter, salt, and pepper with the meat mixture and stir until butter melts!. Slowly sift flour over the top!. Mix gently and allow mixture to cook for 5 minutes!. It will burn, so do not let it sit unguarded!. Don't forget to scrape the bottom of the pan!. Add the sage and thyme!.
3!. Slowly stir in milk, about a half a cup at a time, and incorporate it well!. When the mixture thickens, add more milk!. Do not let it boil vigorously, or it will burn!. Add chicken bullion and let cook for five minutes!. Again, if it thickens too much, add more milk!. Adjust taste with more salt and pepper if needed!.
4!. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools!.
=)Www@FoodAQ@Com
http://allrecipes!.com/recipe/country-sau!.!.!.Www@FoodAQ@Com