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Post by Deleted on Dec 29, 2020 11:33:03 GMT -5
I`m far from a great cook, but I enjoy the cooking I do, and I try to expand my recipe base and my experience. I just tried sausage gravy to have over hot biscuits, the recipe was a Bob Evans recipe taken off the internet:
Ingredients
1 lb. Bob Evans Original Roll Sausage
1/4 cup all-purpose flour
2 cups milk
salt & black pepper to taste
8 biscuits
Instructions
Crumble and cook sausage in large skillet over medium heat until browned.
Stir in flour until dissolved.
Gradually stir in milk.
Cook gravy until thick and bubbly.
Season with salt and pepper.
Serve hot over biscuits. Refrigerate leftovers.
It turned out "ok"...but I figured, the guys here would have a wealth of expertise on making sausage gravy. So then, in my best southern accent...how do Y`all make your sausage gravy? What is your recipe, and what tips and tricks should I know...
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Post by parson on Dec 30, 2020 13:29:18 GMT -5
Sounds great! I like to make gravy and let is sit in fridge overnight. Let them flavors git good & mingled!!
Your recipe sounds good. I like to add just a dash of onion powder and a small tad of sugar. Tastes vary.
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Post by oldhoyt on Dec 30, 2020 15:26:56 GMT -5
You need to cook the flour long enough to get rid of the "floury" taste. I would modify that recipe by removing the sausage once browned, then add flour, stir/cook for about 5 minutes at least, then add the sausage back to the pan.
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Post by deadeer on Dec 30, 2020 20:31:50 GMT -5
You need to cook the flour long enough to get rid of the "floury" taste. I would modify that recipe by removing the sausage once browned, then add flour, stir/cook for about 5 minutes at least, then add the sausage back to the pan. Definately |
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Post by SFC (R) B on Dec 30, 2020 22:04:46 GMT -5
This is the one thing I learned to cook from my pop. The rough bit these days is that they have reduced the fat in the sausage to the point where there isn't enough grease in a pound to make a good roux. Thankfully I keep bacon grease for just such emergencies. Here is what I do. Cook the sausage crispy then remove from the pan, while using a spoon to strain as much grease off the sausage as possible. Then start the roux, it should end up about the consistency of cake icing when you mix the grease and flour. Stirring and cooking it for a few minutes. Then start SLOWLY stirring in the milk. Watching the consistency as you want it to be a little thinner than you think before you add back the sausage as it will continue to thicken. Check taste and salt and pepper to taste. I also hard boil a few eggs to slice and put on top when served. My dad made Bisquick drop biscuits but I don't mind the canned buggers. Either way, I crumble up the biscuits to get thorough gravy/biscuit coverage  |
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Post by Deleted on Dec 31, 2020 5:01:23 GMT -5
This is the one thing I learned to cook from my pop. The rough bit these days is that they have reduced the fat in the sausage to the point where there isn't enough grease in a pound to make a good roux. Thankfully I keep bacon grease for just such emergencies. Here is what I do. Cook the sausage crispy then remove from the pan, while using a spoon to strain as much grease off the sausage as possible. Then start the roux, it should end up about the consistency of cake icing when you mix the grease and flour. Stirring and cooking it for a few minutes. Then start SLOWLY stirring in the milk. Watching the consistency as you want it to be a little thinner than you think before you add back the sausage as it will continue to thicken. Check taste and salt and pepper to taste. I also hard boil a few eggs to slice and put on top when served. My dad made Bisquick drop biscuits but I don't mind the canned buggers. Either way, I crumble up the biscuits to get thorough gravy/biscuit coverage I`d love to see you roll with this in a YouTube Video! |
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Post by beermaker on Dec 31, 2020 18:33:06 GMT -5
This is the one thing I learned to cook from my pop. The rough bit these days is that they have reduced the fat in the sausage to the point where there isn't enough grease in a pound to make a good roux. Thankfully I keep bacon grease for just such emergencies. Here is what I do. Cook the sausage crispy then remove from the pan, while using a spoon to strain as much grease off the sausage as possible. Then start the roux, it should end up about the consistency of cake icing when you mix the grease and flour. Stirring and cooking it for a few minutes. Then start SLOWLY stirring in the milk. Watching the consistency as you want it to be a little thinner than you think before you add back the sausage as it will continue to thicken. Check taste and salt and pepper to taste. I also hard boil a few eggs to slice and put on top when served. My dad made Bisquick drop biscuits but I don't mind the canned buggers. Either way, I crumble up the biscuits to get thorough gravy/biscuit coverage I agree 100%. I browned some Italian sausage the other evening and there wasn't enough grease to keep it from sticking. I have one cast iron skillet that sits on an idle burner just for bacon grease. |
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Post by Deleted on Jan 1, 2021 14:52:00 GMT -5
This is the one thing I learned to cook from my pop. The rough bit these days is that they have reduced the fat in the sausage to the point where there isn't enough grease in a pound to make a good roux. Thankfully I keep bacon grease for just such emergencies. Here is what I do. Cook the sausage crispy then remove from the pan, while using a spoon to strain as much grease off the sausage as possible. Then start the roux, it should end up about the consistency of cake icing when you mix the grease and flour. Stirring and cooking it for a few minutes. Then start SLOWLY stirring in the milk. Watching the consistency as you want it to be a little thinner than you think before you add back the sausage as it will continue to thicken. Check taste and salt and pepper to taste. I also hard boil a few eggs to slice and put on top when served. My dad made Bisquick drop biscuits but I don't mind the canned buggers. Either way, I crumble up the biscuits to get thorough gravy/biscuit coverage As for the bacon grease...I just cooked a pound of bacon, and oh my, the grease was abundant and substantial. I`d never kept it before, but I did this time. I just poured it into a jar with a screw on lid and put it in the fridge. Do you store yours in the fridge, and if so, how long does it keep? Also, should I have strained it, or is it fine with the bits of bacon in it? |
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Post by SFC (R) B on Jan 1, 2021 21:31:18 GMT -5
This is the one thing I learned to cook from my pop. The rough bit these days is that they have reduced the fat in the sausage to the point where there isn't enough grease in a pound to make a good roux. Thankfully I keep bacon grease for just such emergencies. Here is what I do. Cook the sausage crispy then remove from the pan, while using a spoon to strain as much grease off the sausage as possible. Then start the roux, it should end up about the consistency of cake icing when you mix the grease and flour. Stirring and cooking it for a few minutes. Then start SLOWLY stirring in the milk. Watching the consistency as you want it to be a little thinner than you think before you add back the sausage as it will continue to thicken. Check taste and salt and pepper to taste. I also hard boil a few eggs to slice and put on top when served. My dad made Bisquick drop biscuits but I don't mind the canned buggers. Either way, I crumble up the biscuits to get thorough gravy/biscuit coverage As for the bacon grease...I just cooked a pound of bacon, and oh my, the grease was abundant and substantial. I`d never kept it before, but I did this time. I just poured it into a jar with a screw on lid and put it in the fridge. Do you store yours in the fridge, and if so, how long does it keep? Also, should I have strained it, or is it fine with the bits of bacon in it? I don't refrigerate mine. I keep it in a jar under the sink, my mama use to keep hers in a coffee can. I think the longest any has ever lasted in my storage is several months but it does that with no problem. Keeping it in the frig should keep it even better. I do try to keep chunks out of it but don't actually strain it. |
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