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Sausage Gravy

 
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inkydinkydoo
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Joined: 20 Feb 2007
Posts: 1189
Location: Southern Ohio

PostPosted: Sat Jan 05, 2008 7:56 am    Post subject: Sausage Gravy Reply with quote

Do they serve sausage gravy and biscuits for breakfast in your part of the world? I never heard of it until I moved to Ohio, right on the Kentucky border, but it's very popular around here. My kids and grandkids love this stuff! I'm gonna give you two recipes, but then I'll also tell you how I make it . . . a bit different from either recipe.

The first recipe comes from an old Pennsylvania Dutch cookbook. The second recipe comes from the net. I make my sausage gravy without a recipe, though, simply following the directions shown to me by a dear friend (who, surprisingly, hates to cook . . . but really does a good job!).


Sausage Gravy

1 lb. sausage
3 T. flour
2 c. milk

Skin the sausage and fry until brown, smashing the pieces as fine as possible. Add the flour and stir into a paste. Add the milk and stir until thick, if too thick add more milk by the T. to thin. For breakfast, serve over your favorite buttermilk biscuits or fried potatoes. For lunch, serve over toast or fried potatoes. For dinner, serve over fried potatoes or filling/stuffing.


Easy Breakfast-Style Sausage Gravy and Biscuits

3 c. milk
6 T. flour
Salt and pepper to taste
8 oz. bulk sausage (spicy or mild, your choice)
2 3/4 c. biscuit mix
3/4 c. milk

Combine 3 c. milk, flour, salt, and pepper in jar. Shake, covered, until flour is dissolved. Pour into skillet. Simmer for 15 minutes, stirring constantly. Brown sausage in separate skillet, stirring until crumbly; drain. Add to gravy, stirring occasionally. Mix biscuit mix and remaining 3/4 c. milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450° for 10 minutes or until golden. Ladle sausage gravy over split biscuits


Inkydinkydoo's Sausage Gravy

First, I brown a pound or two of Bob Evans bulk sausage (you know, in the 16 oz. tubes) and use a fork to crumble it as finely as possible.

Then, in a separate skillet -- the biggest skillet I own -- I'll put equal amounts of bacon grease and flour. I never measure, but I probably start out with 3 tablespoons or so of each. On low to medium heat, melt the two together, stirring every so often. Once it starts bubbling, that's when I judge whether I need to add more bacon grease and flour. I want enough bubbly stuff to cover the bottom of my big skillet. (If you're making a smaller amount, you'll want enough to cover the bottom of a smaller skillet. Make sense?)

Once I'm satisfied with the amount, I'll sprinkle the bubbly mixture with salt and pepper, and let it bubble until it turns a nice golden brown (about the color of a peanut shell).

While that's cooking (for 5-10 minutes), I'll take an 8-cup Tupperware mixing bowl I have that has a spout, and into it I'll put about 4 cups of milk and 4 cups of water. (You can use all milk if you want, but I've always diluted mine with water.)

Once the bubbly stuff reaches the golden brown stage, gently pour in the milk/water mixture, slowly, stirring constantly as you pour. At first you may see some "buttery-like" flakes of your bubbly mixture floating around in the milk, but stir occasionally as the milk/water heats, and when it reaches the boiling point, you'll have a deliciously thick, milk gravy.

Incorporate the sausage you cooked and crumbled previously at any point after you've added the milk/water. You want to make it part of the gravy and make sure it's good and hot.

And, that's it! As I say, the kids and grandkids love this. You can use whatever biscuit recipe you like OR just use those cans of biscuits from the refrigerator section of your grocery store. Or pour it over fried potatoes. It's all good!

Oh, and if your gravy is a little thicker than you like, just add a bit more milk. This "recipe" (that's not really a recipe Laughing ) is very adaptable.

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Sydney2
Unrepentant FAMEWHORE


Joined: 19 Feb 2007
Posts: 554
Location: Toronto, Canada

PostPosted: Sat Jan 05, 2008 9:42 am    Post subject: Reply with quote

Thank you Inky so much for sharing these. They all sound so great! I will definately be trying these ASAP!! Very Happy When we were traveling from here to Florida one year we stopped in a Diner in Kentucky and this is what they had on the menu, so I know what you are talking about it looked and smelled delicious!
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