Wednesday 8/23/2017 What's for dinner?

[Just Cooking]

Haven't thought about using Italian sausage. I searched for Jeff Smith's recipe and came up with a tomato-based one. Ours was the traditional cream gravy version.

That sounds like immigrant Italian "gravy," which most of us call "sauce" with meat. Jeff Smith (the Frugal Gourmet) does have a recipe for Italian Gravy that is online. He may also have a Southern Sausage and Gravy recipe, but I didn't find one in my very brief search. They are two VERY different things.

CD

This is Jeff's recipe for biscuits & gravy... I don't have the original written as I've been making it so long that its burned into my memory..

2 to 3 Italian sausage of choice (I use mild for this)Crumbled out of skin.
2 TBL olive oil
3 TBL flour
1 qt half and half (I use about 3/4th of a quart)
S&P to taste

Warm H&H on stove top
Heat oil and add crumbled sausage. Cook until pink is gone
Add flour and cook a couple of minutes
Add H&H
Bring to light boil and cook to desired viscosity
Add S&P to taste or add when served. I add at the end of cooking.
Serve over biscuits of choice

Note: 1) Use more or less sausage to taste.. Generally, I use 3.
2) Of course you can add other things but, it won't be the same recipe. ( I only say this as so many times someone will say, " I added XXX for flavor and I didn't like it".)

Ross

 

[cjmmytunes]

Yesterday was "Whatever Wednesday" for us - mainly because we had a minor power outage last night around suppertime - so Mom had a vienna sausage sandwich with cantaloupe for dessert and I had a salad with cantaloupe for dessert.