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Old 10-31-2013, 08:20 AM   #11
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ahhh, I'm just the opposite.
Whenever I can add flour to something already cooking in the pan I do it. Be it onions, mushrooms, (sausage) or whatever I am making into a gravy. I tend to get lumps and have a harder time breaking it down when I am making a smooth gravy. Not as bad as I used to be, but it usually means breaking out the whisk.
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Old 10-31-2013, 09:39 AM   #12
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"but it usually means breaking out the whisk." Sometimes I feel I have been beaten on this site more than anywhere else on the interweb.
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I cook the sausage breaking it up as it cooks, along with a little chopped onion. Remove the sausage. Tilt pan and eye gauge about how much fat is in the pan. Add a pat of butter if it isn't at least 2 Tbs. Add in a couple Tbs flour . Allow the flour to cook a minute or two in the drippings. Slowly pour about 2 cups milk. Stir stir stir until thick. Add back the sausage. Finish with a good grind of black pepper. Have the best biscuit recipe you have, I like plain baking powder biscuits from an old BHG cookbook, which is biscuits we grew up eating. You can add a pinch of crumbled sage or a pinch of pizza pepper flakes to the sausage while it cooks, f you like.
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Old 10-31-2013, 12:24 PM   #13
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I like sausage and gravy. But I find most southern cooks get carried away with the pepper to the point that it is all you can taste. The first word in that dish is "sausage" not pepper. In fact the word 'pepper' isn't even mentioned in the title of the dish. According to the way southerners make the dish, it should be called "Pepper and Gravy with sausage."
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Old 10-31-2013, 01:02 PM   #14
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Oh, Addie--I was just going to say that you need plenty of pepper in the gravy!! :)

I use the same method as Pacanis--easy and only one pan.

If I am cooking for a crowd, I make my own biscuits, but if it is just me and mama, I buy frozen biscuits--frozen raw, so you bake them yourself. There are several brands, and the store brands seem to be just as good as the national brands.
Better than whomp biscuits, and you can make just the amount you need.
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Old 10-31-2013, 01:04 PM   #15
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I like sausage gravy best on chicken fried steak (Ooops, sorry. Country fried steak).
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Old 10-31-2013, 01:06 PM   #16
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Quote:
Originally Posted by Addie View Post
I like sausage and gravy. But I find most southern cooks get carried away with the pepper to the point that it is all you can taste. The first word in that dish is "sausage" not pepper. In fact the word 'pepper' isn't even mentioned in the title of the dish. According to the way southerners make the dish, it should be called "Pepper and Gravy with sausage."
We put pepper on just about everything around here. You should try it on a slice of cantaloupe sometime....wonderful.

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Old 10-31-2013, 01:48 PM   #17
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Quote:
Originally Posted by Addie View Post
I like sausage and gravy. But I find most southern cooks get carried away with the pepper to the point that it is all you can taste. The first word in that dish is "sausage" not pepper. In fact the word 'pepper' isn't even mentioned in the title of the dish. According to the way southerners make the dish, it should be called "Pepper and Gravy with sausage."
We like it spicy! But out of curiosity, have you tasted the sausage and biscuits of "most southern cooks"?
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Old 10-31-2013, 01:53 PM   #18
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I ♥ Sausage & Biscuit Gravy with Pepper too. Guess it's just a southerners nature to put pepper on everything. It's one of the staples down south just like Grits I suppose :)

I've tried pepper on Cantaloupe too it's actually really good!!!
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Old 10-31-2013, 01:59 PM   #19
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Same way as pacanis. I sprinkle a little flour on crumbled and browned bulk sausage, let it cook a bit to mellow the floury taste, add milk a little at a time and whisk. More milk till it's the desired consistency. And lots of fresh cracked black pepper!

Now I'm craving biscuits and sausage...
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Old 10-31-2013, 03:18 PM   #20
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.... My mother taught me very young to cook homemade biscuits....
Do you have a quick and easy recipe Jessica? I usually stop when I see "cut in the flour...". I'm not afraid to cut shortening into flour, it's just that my poor old fingers think they get enough with pies and scones. However, a really good recipe could entice them to make biscuits.
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