"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 03-01-2009, 12:25 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Sausage Gravy and Biscuits

Wasn't sure what topic to put this under, and as the main ingredient is pork sausage, decided to put it here. Mods will change it if I'm incorrect. But anyway, here's the recipe. Note that I use sausage links instead of the usual bulk sausage which is browned and crumbled. By using the links, sliced into 1/4 inch rounds, you get wonderful bite-size pieces of sausage with each bite. And they are small enough to be easily eaten with the biscuit and gravy on each forkfull. I like this texture better, now that I've tried it.

Goodweed's Sausage Gravy

Ingredients:
24 links pork breakfast sausage (sage-flavor)
1/2 tsp. salt
1 1/2 tsp. ground black pepper
2 tsp. rubbed sage
1/4 cup all-purpose flour
Milk

Lay out the sausage in parallel rows, with sides touching, on a suitable cutting board. Using a very sharp chef's knife (mine is a 10 incher which made this chore easy), slice the sausage into 1/4 inch pieces. Cook the sliced sausage in two batches, reserving the sausage grease. Combine the cooked sausage in the same pan with the grease, over medium heat, and sprinkle on the flour, and seasonings. Stir until everything is well coated and the flour just begins to brown. Slowly add milk while stirring, until a perfect gravy is formed. By slowly adding the milk, you will be able to achieve the consitancy you desire as the flour, fat, and milk will combine first into a very thick past, and thin out as more liquid is added. Your gravy will be lump free, and full of tasty sausage bites that will please evryone at the table. Serve over halved, rolled biscuits, with some good scrambled eggs. Feeds 5 adults.

Seeeeeeya; Goodweed of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-01-2009, 12:29 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,162
Buck loved sausage gravy and biscuits, Bob. So do I. Your recipe is a keeper and the use of the links is a great idea. Thanks.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-01-2009, 12:43 PM   #3
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Katie E View Post
Buck loved sausage gravy and biscuits, Bob. So do I. Your recipe is a keeper and the use of the links is a great idea. Thanks.
Wish you lived up here in U.P. Michigan, in our neighborhood. I think that you, me, and my DW would be like family together. You loved Buck so much, and obviously honor his memory every hour of every day. You are a special lady indeed.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-01-2009, 02:22 PM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I've always used bulk roll sausage GW...Now you have me thinking about dicing up some Andouille...I'm thinking it's gonna be good!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-01-2009, 04:29 PM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I confess to adding Mexican Chorizo to regular country sage sausage for a nice kick-*ss pan of sausage gravy!
__________________
Robo410 is offline   Reply With Quote
Old 03-01-2009, 04:38 PM   #6
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Uncle Bob View Post
I've always used bulk roll sausage GW...Now you have me thinking about dicing up some Andouille...I'm thinking it's gonna be good!!
Oh my! I think that between you, me, and Rob's posts, we may have created a new way of thinking about sausage gravy. I can envision not only your Andouille, but Spanish Chorizo, or pepperoni, or batwurst, knockwurst, Kielbassa, or any other flavorful sausage you can think of. And we don't even have to limit this to sausage. You could use the same technique with chopped corned beef, peppered steak cubes, or....

Wait a minute! With the other meats that aren't suasages, they already exist. I think they call them creamed whatever, or stews, or what's the name of that stuff with cubed beef, mushrooms, noodles, and parmesano regianno cheese, oh, stroganoff. What was I thinking.

But in any case, sausage gravy with any kind of sausage, served on top of Enlish muffins, biscuits, toast, or whatever you want, just sound like a new way of thinking about an old classic. Yum.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-08-2009, 10:28 PM   #7
Sous Chef
 
CasperImproved's Avatar
 
Join Date: Apr 2006
Location: Michigan
Posts: 681
How about using spicy Italian sausage (removing the casings of course)? I haven't tried anything but the usual bulk pork sausage, but GW has me thinking about it now :-)
__________________

__________________
If eating tasty stuff is a sin, I am certainly going south.
CasperImproved is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.