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Old 10-08-2007, 10:48 PM   #1
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ISO sausage gravy REC

With all the breakfast ideas, how about you lay down some of those sausage gravy ideas for me? You know, for biscuits and gravy!

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Old 10-08-2007, 11:00 PM   #2
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Angie It is real simple brown off a pound of your favorite sausage (breakfast) and pour off excess grease then add a little flour and stir well let it cook for a few to git rid of the raw flour taste then add whole milk a little at a time till you git the thickness you want season with salt and pepper to taste let cook for a few and ladle over your fav biscuit
sit back and enjoy
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Old 10-08-2007, 11:12 PM   #3
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Quote:
Originally Posted by Dave Hutchins View Post
Angie It is real simple brown off a pound of your favorite sausage (breakfast) and pour off excess grease then add a little flour and stir well let it cook for a few to git rid of the raw flour taste then add whole milk a little at a time till you git the thickness you want season with salt and pepper to taste let cook for a few and ladle over your fav biscuit
sit back and enjoy
Yes Sir! That is the one. Some add more black peppper, but this is the one! Nice!
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Old 10-08-2007, 11:36 PM   #4
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Yes, Angie...what they said. All you really need is a bit of the sausage drippings to make a roux, which will make a fine sausage gravy. Season with salt and pepper as you wish. Enjoy!
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Old 10-09-2007, 07:00 AM   #5
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Yep! When I was first shown how to make sausage gravy I couldn't believe that's how simple it was. Just a dusting of flour on the top and enough milk to sort of "float" things.
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Old 10-09-2007, 07:15 AM   #6
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Thanks guys! Me and gravy don't get along real well (cooking, that is..eating, we're fine)!
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Old 10-09-2007, 09:20 AM   #7
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I like to add Onion and a T`spoon of crushed mustard seeds to my sausage gravy.
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Old 10-09-2007, 10:07 AM   #8
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You can use the same method for country fried steak...that gravy goes well with the steak and some mashed potatoes
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Old 10-09-2007, 10:37 AM   #9
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Angie - when they say "add flour and cook until the flour taste is gone" you need to whisk fairly constantly for at LEAST 3 minutes, no less. That's a big part of making a gravy like this.

Once you start to add the milk whisk constantly and add milk a little at a time (maybe 1/2 cup at a time or so), ALMOST fully incorporating each addition before adding the next.
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Old 10-13-2007, 09:45 AM   #10
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I add some grated vidalia onion and cayenne pepper to my sausage gravy, serve over dark biscuts...very good!
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