On Tue, 24 Feb 2004 14:58:30 -0500, Kate Connally <
[email protected]>
wrote:
>John W wrote:
>>
>> On Mon, 23 Feb 2004 09:15:53 -0800 (PST),
[email protected] (Richard's ~JA~) wrote:
>>
>> >Please, the local shop aboard closed down leaving many of us to miss their sausage gravy over
>> >biscuits. I make great biscuits, but have no idea what seasonings should be added to any of the
>> >1 lb. amounts of common grocery store ground sausage. This shop did once say that is all they
>> >used, just plain ole ground sausage, but with a wink to tell it takes the right seasonings to
>> >end up with their not too salty, not too peppery finish. I'm already smooth-gravy challenged,
>> >but reading here tells me the roux first method for the flour is best. I will do that for adding
>> >to the browned sausage, but from my good Penzeys stock, what seasonings would any of you
>> >suggest?
>> >
>> > Picky ~JA~
>>
>> When I make Sausage Gravy I brown the meat really brown. Remember, originally when sausage was
>> cooked as patties non-stick didn't exist although a well seasoned cast iron worked the same. The
>> jist is the sausage was really cooked done, nearly black, and the gravy made from the fond that
>> was left. Most gravies and sauces are made by deglazing the burned bits left on the bottom of the
>> pan, thats where the flavor was developed, caramelzation if you will. So if you only cook the
>> sausage til its a gray brown the real flavor isn't developed.
>
>I always brown my sausage really well.
>
>> To make a smooth gravy I add two to three tablespoons of flour to 1# of really browned sausage,
>
>Unless you're using a lot less milk than I am (I use 1 qt.) I would think that would make a rather
>thin gravy. I like mine fairly thick. I guess it's a matter of taste.
>
>> a little salt, a little black pepper if desired, (I like a little crushed red pepper) and
>> usually a little butter because today's sausage is so lean that there isn't enought fat to cook
>> the flour.
>
>When there's not enough fat I add some bacon fat from the stash in the fridge. I never throw away
>good bacon fat.
>
>> Cook the flour and sauasage three or four minutes until the flour starts to turn a little blonde,
>> then add the cold milk and stir thourghly until you start to get a few bubbles forming before a
>> full boil. Don't cook at a rolling boil, that's too much, but it needs to come to a rolling boil
>> before turning down to a simmer. The longer you simmer the gravy the thicker it will get
>>
>> Did you know that if you place the split biscuits cut side down before putting the gravy on that
>> they are easier to cut with a fork and then the split side is down for mopping up more gravy.
>
>Unless they're fresh from the oven, I like to split the biscuits and toast them in the toaster oven
>and then butter them. And I also often put a fried egg on top and put the gravy over all. I don't
>usually have to "mop" up the gravy since mine is fairly thick and will stay on the fork when you
>scoop up a bite.
>
>Kate
Truth be told, I don't measure my flour. I just put in what I think is right and and some milk. I
too like my gravy on the thick side so I probably let the rolling boil go on for a few minutes.
The last time I made sausage gravy I made a 3 1/2 qt crockpot full to take to work. (And 3 dozen 3"
Biskquick biscuits, butter brushed tops also). Boy did that "Food Day" offering go over big time.
I don't usually have bacon grease around but you're right it would be far superior to butter.
John W
