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24HourForums.com > Supported Forums > Erinna's Nosh Pit > I made some good old Southern sausage gravy this AM for my biscuits.. |
| Moderated by: Erinna1112 |
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sirlamre Pioneer100© Member  Official Forum Troublemaker
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LIGHTLY cook sausage patties until just BARELY no longer pink (from frozen, this only took about 3 mins per side in a saute pan) do NOT brown the sausage-- hardened chunks of sausage do NOT belong in Southern biscuit gravy About a 1/2 cup of butter. melt in saucier Add 1/2 cup or so of gravy flour (finer ground, doesn't lump up - Pilsbury makes one brand) Mix thoroughly over low heat, stir constantly for about five minutes (hint, this is a roux - the base for ALL flour gravies) (see below for other thoughts) Microwave ONE cup of milk. (avoids curdling, since the milk won't be cold now) Add 1/2 cup to the roux. This will thicken like crazy as you whisk Add the other half cup slowly, and whisk until the consistency you want. Also slowly bring up the heat Note- you will NEVER know how thick ANY gravy will end up being until you BOIL it for a minute or so. Check your consistency again now that it's boiling, and add WATER at this point (1/8 cup at a time) to get to the consistency you want. Add salt/pepper/paprika/whatever until you like the taste. Add the sausage from below, I found that 2 sausage patties was about right. I removed all the sausage for plating from the pan, carefully spooned off grease until I had the amount left I thought I wanted in the gravy, plus the pan scrapings of sausage that I'd carefully left behind. (otherwise known as 'yum-yums' if you're an Emeril fan) cut the two sausage up into chunks Add the gravy to the sausage saute pan, and deglaze with the spatula. Voila- Southern sausage gravy! Now- for those other thoughts. The roux - That is how I make a basic roux- you will NEVER have lumpy gravy if you do it that way! About a 1/2 cup of butter. melt in saucier Add 1/2 cup or so of gravy flour (finer ground, doesn't lump up - Pilsbury makes one brand) Mix thoroughly over low heat, stir constantly for about five minutes (hint, this is a roux - the base for ALL flour gravies) You can now add milk if that's your direction, or what I mostly do is crockpot a pork roast/beef roast. Then, when I've got this roux made, I add ladle-fuls of the juice, with the big meat and veggies removed, to this roux and whisk. Add seasonings, and instant WONDERFUL gravy. I don't usually add milk to a beef or pork gravy, but it's quite common in a chicken gravy. You can also add the roux to the pan you cooked in (remember to remove a lot of the standing grease, but NOT the 'yum-yums' - never scrape the pan - just pour off or spoon off excess grease. Save it in a cup - you may want to add a little back in later. You're basically deglazing the pan WITH the gravy, but you're not going to have lumps since you made the flour/butter mix in a clean separate saucier pan. (I always save veggie juices, can juices, etc - until I'm done cooking and know I don't want them for flavor)
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Marie5656 Forum-Blogger© Original500© Member  Just hanging out
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Well, I hope you have made enough to share with the whole forum. The recipe sounds realy good.
 
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24HourNut Administrator  aka Frank
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He probably didn't share. He's evil.
The best human beings start good new topics and vote on the better posts. |
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Aethelred Pioneer100© Member  Ye Olde Dead King
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You can hear his veins snap and crack as he moves!
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24HourForums.com > Supported Forums > Erinna's Nosh Pit > I made some good old Southern sausage gravy this AM for my biscuits.. | ||||||||||||||||||||||||||||||||||||||||
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