Posted: 4/23/2010 5:13:45 PM EDT
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I see a lot of requests on here for sausage gravy. Some recipes I agree with some I don't.. So here is mine....
How to start. 
Throw the sausage in the pot and throw the butter in a small sauce pan.  .
I make my gravy with a roux. Melt the butter then add flour and mix the flour butter mixture until it is the consistency of play dough. Then continue to cook the rue on low heat for several minutes. If you don't cook the roux your gravy may taste floury. Don't cook the roux too long or it will brown. Brown roux has its uses but not in this. 
Cook the sausage thoroughly then add cream. I used 1% as that's what I had. You could use half milk and half half and half but strait milk works fine. Don't use heavy cream. 
I don't drain out sausage grease. That's flavor. 
This is a gun board so gratuitous gun pic. 
Add Pepper and begin to stir until the sausage milk mixture begins to boil 
Don’t walk away because once milk starts to boil it will boil over very fast. Now continue to wisk and add the roux mixture until the gravy thickens up. 
Keep the gravy at a low boil and continue to wisk until all rue is desolved. 
You most likely want to stop adding rue before the gravy reaches peak thickness as it will thicken over time. 
I aint no baker and biscuits are a different topic so here are some instant ones. 
Salt and pepper too taste 
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I would sooner give my self Glock Leg than eat anything out of that contraption.. Bob Evans gravy sucks even fresh. |
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Shit... I wish I lived someplace where we had stuff like that. |
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I could use one of those on my desk.... |
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Quoted: You'll rue the day if you make a rue instead of a roux.  WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. Some people.... |
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You'll rue the day if you make a rue instead of a roux.
WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. Yes you can use any kind of fat you want to make a ROUX (Thank you). However since i didnt toss the fat no flavor was lost and i just added some butter :-) You wouldnt deny a man his butter would you? |
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http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html Pretty easy to make. Baking is actually not that bad, you just follow instructions exactly and it'll turn out close enough. I was a line cook from back in the day. everything is on high heat and fast. Its the whole wait and be patient thing that i cant do well.. But thats OK. My wife bakes very well. |
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Looks good, but no sage sausage? Jimmy dean is good shit, now that I can't get Yoders anymore...  Actually the wife loves sage gravy. however I am making this for guest in the AM for a shed building posse... They tend to like it just normal gravy. I also prefer mine a little hotter. |
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That's pretty much how I make it too. I take the sausage out of the skillet and make the roux with sausage fat, butter and flour. Then I add milk, then the sausage goes back in. I'm lazy so I just do it that way and set the thickness of the gravy by how much flour I put in the roux. And then I've only dirtied one pan.
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. A biscuit smothered in sausage gravy here is like french fries smothered in gravy and cheese curds there. Try it, it's quite delicious and will warm you right up during the winter. |
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You'll rue the day if you make a rue instead of a roux.
WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. FAIL. You use BOTH. |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection.  Ive never had it or seen it  . It looks good though.
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Hmmm... I never did it that way...
I cook sausage drain and reserve grease, then add flour to that, sprinkling so no clumping. then add some milk, just a splash at a time and mix around w/ fork to keep smooth, then keep adding flour in sprinkles and milk in splashes until about the consistency I want, and amount I want, then crumble and add sausage. |
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Sausage Gravy & Biscuits done right FTMFW!! Nice job with the pics too! Quoted: do you really need the butter with all the grease that comes off the sausage? No, ya don't need it. It's awesome, cuz it's butter, but I usually do a one-pan method which yields a very similar product. The OP's recipe is generally how I make mine, most often with the following exceptions: - single cast iron pan - Jimmy Dean HOT sausage - Cooking sausage in single pan, and as it's turning grey (pre-browned), I add about 3-4 TBS of butter, then sprinkle the flour over the sausageand cook it up over medium for another 3-5 minutes or so. Add milk, stir, pepper, etc... After that infernal 7-11 biscuits and gravy thread, it's good to see B&G done right! |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. Ive never had it or seen it . It looks good though.Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action.
If you have Carls Jr / Hardees up there you can get a cheap version of it, unless they only sell ketchup chips at your locations
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. Ill double that.. a real made from scratch biscuit is a thing of beauty.. |
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Sausage Gravy & Biscuits done right FTMFW!! Nice job with the pics too! Quoted:
do you really need the butter with all the grease that comes off the sausage? No, ya don't need it. It's awesome, cuz it's butter, but I usually do a one-pan method which yields a very similar product. The OP's recipe is generally how I make mine, most often with the following exceptions: - single cast iron pan - Jimmy Dean HOT sausage - Cooking sausage in single pan, and as it's turning grey (pre-browned), I add about 3-4 TBS of butter, then sprinkle the flour over the sausageand cook it up over medium for another 3-5 minutes or so. Add milk, stir, pepper, etc... After that infernal 7-11 biscuits and gravy thread, it's good to see B&G done right! A skillet will work fine unless your making this much. if it was just for dinner a small batch in a small pan would work. ALSO: This is a basic B&G recipe. You can add and change anything you want to it. Add flavors spices what ever.. Once you get to what i have here, its pretty hard to fuck up. |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. Ive never had it or seen it . It looks good though.Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action.
If you have Carls Jr / Hardees up there you can get a cheap version of it, unless they only sell ketchup chips at your locations NEver seen a Carls Jr or Hardees either. THat stuff does look good though. Maybe I should try and make some
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. Ive never had it or seen it . It looks good though.Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action.
If you have Carls Jr / Hardees up there you can get a cheap version of it, unless they only sell ketchup chips at your locations NEver seen a Carls Jr or Hardees either. THat stuff does look good though. Maybe I should try and make some You should.. It also chills well and reheats well. Ill cool this off tonight and throw it in the crock pot one hour before serving in the AM.. Just stir it once in a while.. Super easy.. |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. The man knows of what he speaks. |
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oh hell no, have you ever looked at the nozzle or the bag inside  
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. I'm sorry Me too. and I'm "up north" (Ohio is still considered North, right;) and I'd bet I had growing up at LEAST 1X a week.... And man YOU were and ARE deprived grug! |