RECIPE..FOR......a...?!


Question: hi, ..one of clients is asking for a breakfast dish...of "white gravy, sausage and bisquits"......anyone have any idea what he's speaking of?? He says its a southern dish, ...the bisquits come in the middle with the "white gravy" all over and the sausages are all around it???...


Answers: hi, ..one of clients is asking for a breakfast dish...of "white gravy, sausage and bisquits"......anyone have any idea what he's speaking of?? He says its a southern dish, ...the bisquits come in the middle with the "white gravy" all over and the sausages are all around it???...

I've made this so many times ...

1 lb. Jimmy Dean pork sausage ( not a link sausage but in the wrapper)
1/2 C. finely chopped onion
1/4 C. flour
1 & 1/2 C. whole milk
Black pepper

Brown sausage and onion together ... drain grease
Over a low fire, sprinkle flour over sausage and stir , stir, stir
Add milk in a steady stream... until you get in the consistency
you like... add the black pepper ... stir and remove from heat

Just buy prepared buttermilk biscuits at your grocery store. They are good and you just warm them in the oven a few minutes.

For the Biscuits:

2 cups all purpose flour
4 teaspoons baking powder
? teaspoon baking soda
pinch of salt
3 oz. cold butter, diced
8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients. Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don't make them too high or the outside could become over browned by the time the inside is cooked. Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven. Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the Gravy:

? pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You'll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.

A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.

BISCUITS AND SAUSAGE GRAVY

8 buttermilk biscuits
3/4 pound of sausage (fatty sausage works best for this)
4 cups of milk
4-6 tablespoons of flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to mske the gravy as thick as you like, add milk and stir with whisk.
Serve over biscuits.

This is sausage gravy, sometimes called sawmill gravy. Good explanation from a website i just found:
The beauty of Southern sausage gravy is that it takes care of two tasks - cooking the sausage and making the gravy - in one skillet and in less than 30 minutes. You make both biscuits and gravy in less than 1 hour.
Here's a GREAT source for the recipe:
http://www.wchstv.com/gmarecipes/paulade...
Good luck!

Haha. That's like asking for the recipe for "Southern Fried Chicken"( because it's the same as just plain old fried chicken...get it?)

No problemo. First of all, it's not sausages, it's ground sausage that is cooked and drained. Once you make the gravy, just add sausage to the cooked gravy and pour over cooked biscuits.
Buy a package of biscuits and they also sell packets of white gravy mix. It's a very quick and easy breakfast.
Good luck, you northerner, you!





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