|
Ironic - Just fixing a batch as we speak. I asked my daughter what she wanted for breakfast and she replied "Daddy... you know what I want. Biscuits and gravy, 'cuz yours is the best!"
Who can argue with a request like that? 
With my (borrowed/stolen - as are most great recipes  ) version, I just cook the sausage to render the fat (nods to the Russian  ) then add paprika, Lawry's season salt and fresh ground black pepper, then add flour and make the roux with the meat. Add milk, allow to set up (that's the "wait" period) then serve over biscuits - or with toast.
No digs to the OP though. Looks good! 
|
|
Quoted:
Why not cream? It will tend to separate. Regular whole milk gives the best results. If you zap your milk in the microwave to preheat it, it will come together in the roux quicker and you won't be whisking anywhere near as long. My variation normally uses maple flavored sausage, bacon fat in the roux, a shot of espresso and some freshly ground nutmeg in addition to the salt and pepper. And scratch biscuits, of course. You can have them mixed, cut, and on the pan by the time the oven preheats. Make sure your biscuits are touching each other, don't spread them out like cookies, or they won't rise as high. Split, butter, and pour gravy over. Mmmm. |
|
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. +1 Yeah, what he said! |
|
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
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 Next thing you know, you'll be wistling Yankee Doodle! Its good stuff man do it! Add a little sage if you can't find sage sauage! |
|
Quoted: Quoted: Quoted: 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.Holy shit. thats crazy! umm a breakfast isnt complete unless there is sausage gravy |
|
Quoted:
Quoted:
Looks good. That's how I make my gravy except I like Tennessee Pride sausage...and I make my own biscuits as well when I have time. "Take home a package of Tennessee Pride" Dang, it's been many years since I last saw that commercial! 
No, its "take home a pound or two of Tennessee pride!" Now you'll be singing it all day! |
|
Damn i just got back to this thread had no idea i had all those responces.... Glad you guys liked it who made it...
to answer some questions. Why the butter? The butter is just fat to make the Roux. You could use oil or fat from the sausage or anything else you have lying around. You dont actually add strait butter to the gravy it self. All your doing is givng the flour some room to start making Glutin. Glutin is what makes the flour thicken shit up. Using two fats is no sin and keeps me from straining the sausage and extracting the fat. Also doing the Roux seperate gives me more control of the thickness of the finsihed product. Why not cream.. Half and half works great but i would not use heavy cream. Heavy cream thickens on its own and is not sweet like half and half. But im glad yall enjoyed.... and FYi.. Im a born Va boy but raised in North Carolina... |
|
Just gonna add to this. Made it last week for the first time in my life. Used butter to add oil/fat because the meat wasn't fatty enough. The trick: Trust the instructions. The browned meat will eat up the flour and it will look like it's sticking. Don't worry. Put in the milk anyway, stir it around and the milk makes the flour "pop" back out and into the sauce. Only thing I did differently is used bratwurst sausage patties for the meat for that cheesehead flavor. Turned out great. Definately on my list of "friends over for breakfast" dishes. Would be really easy to do over an open fire too. |
|
Quoted:
Looks good. That's how I make my gravy except I like Tennessee Pride sausage...and I make my own biscuits as well when I have time. "Take home a package of Tennessee Pride!" I remember that cartoon/ commercial from my childhood (your Kentucky neighbor here). |