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Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action. 
There again, maybe they aren't - our motorcycle trips to Canada have proven that the average Canadian is much thinner, and in seemingly better shape, than the average American. |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Same here. Never seen it. And too much grease for my taste. Although, I know at least one local chain offers a southern style breakfast with biscuits and gravy (not sausage gravy.) |
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Quoted: Quoted: You'll rue the day if you make a rue instead of a roux.  WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. Yes you can use any kind of fat you want to make a ROUX (Thank you). However since i didnt toss the fat no flavor was lost and i just added some butter :-) You wouldnt deny a man his butter would you? Just busting you chops - the final product looked delicious... |
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I fail at making good biscuits. I just don't seem to have a knack for baking - it's a black art as far as I'm concerned. look for these in the store http://www.homadefoods.com/product1.aspx?parents=110 they are very good for being the frozen kind. |
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Number four, of course, is SQUIRREL GRAVY! 
Grandma used to make that for me.
Oh, man. If it's really FRESH squirrel, like it was killed the evening before, then soaked in mild brine overnight. Floured and fried up dark golden brown, then make gravy with the grease...
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I see a lot of requests on here for sausage gravy. Some recipes I agree with some I don't.. So here is mine.... How to start. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6825.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6826.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6827.jpg Throw the sausage in the pot and throw the butter in a small sauce pan. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6828.jpg. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6833.jpg I make my gravy with a roux. Melt the butter then add flour and mix the flour butter mixture until it is the consistency of play dough. Then continue to cook the rue on low heat for several minutes. If you don't cook the roux your gravy may taste floury. Don't cook the roux too long or it will brown. Brown roux has its uses but not in this. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6829.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6831.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6832.jpg Cook the sausage thoroughly then add cream. I used 1% as that's what I had. You could use half milk and half half and half but strait milk works fine. Don't use heavy cream. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6835.jpg I don't drain out sausage grease. That's flavor. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6836.jpg This is a gun board so gratuitous gun pic. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6837.jpg Add Pepper and begin to stir until the sausage milk mixture begins to boil http://i438.photobucket.com/albums/qq108/delemorte/IMG_6838.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6839.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6840.jpg Don’t walk away because once milk starts to boil it will boil over very fast. Now continue to wisk and add the roux mixture until the gravy thickens up. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6841.jpg Keep the gravy at a low boil and continue to wisk until all rue is desolved. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6843.jpg You most likely want to stop adding rue before the gravy reaches peak thickness as it will thicken over time. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6845.jpg I aint no baker and biscuits are a different topic so here are some instant ones. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6847.jpg Salt and pepper too taste http://i438.photobucket.com/albums/qq108/delemorte/IMG_6848.jpg [/quoteAll that work, and you put that gravy on can biscuits.  You and my mom need to have a talk.
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Quoted: I find the Jimmy Dean sausage is so lean you need to add some extra fat too.You'll rue the day if you make a rue instead of a roux. WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. |
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I remember that cartoon. The big bully dog always makes that cat go out get him some food, "and don't forget the gravy". Then it's payback time for the cat when the dog can't move because he is so full. 
An easy way to make bisquits and which I think are much better than canned and perfect for sausage gravy is Jiffy or Bisquick baking mix. Just pour some in a bowl and add milk till it's about the right consistancy and drop by spoonfuls on a pan. Or if you want them to look pretty you can knead the dough and roll it out and cut them out with a glass. Damn, I sound like an old woman. |
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Quoted: You'll rue the day if you make a rue instead of a roux. WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. Thanks man |
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You'll rue the day if you make a rue instead of a roux.
WHY ON GOD'S GREEN EARTH WOULD YOU USE BUTTER INSTEAD OF THE RENDERED FAT FROM THE SAUSAGE TO MAKE THE ROUX??? [ETA] I just started grinding my own breakfast sausage out of venison and pork. I use the sausage fat too. Never heard of using butter but it looks good. |
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. Gravy is practically another food group. Add in REAL biscuits, made with lard and buttermilk, and you get breakfast perfection. Ive never had it or seen it  . It looks good though.Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action.
If you have Carls Jr / Hardees up there you can get a cheap version of it, unless they only sell ketchup chips at your locations Carls Jr doesn't have sausage gravy and biscuits. It's easy to make though, as you see. Try pickled eggs too. http://www.ar15.com/forums/topic.html?b=1&f=5&t=1034133 I used to live on Lake Superior and love smoked salmon. 
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Is this common down south? Never had or seen Sausage gravy before. No biscuits here either. If sausage gravy and biscuits make it north of the border Canadian healthcare will surely crash.
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Damn, you Canucks are really missing out on the Gravy Train with Biscuit Wheels action.
There again, maybe they aren't - our motorcycle trips to Canada have proven that the average Canadian is much thinner, and in seemingly better shape, than the average American. So they add a few years. It comes at the end of life when you have no teeth and you can't pee. |
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I see a lot of requests on here for sausage gravy. Some recipes I agree with some I don't.. So here is mine.... How to start. (trimmed) 
Yeah, BUDDY!!! This is the real deal. To the OP... EXCELLENT!!! This is perfect! This is the way it is done! Biscuits... well, you can do better. DO NOT make biscuits with baking POWDER. That crap has a bitter taste from the aluminum crap it is made from. When you taste bitter biscuits, you know... baking powder. Don't ever buy that crap. The right way is to use baking SODA and cream of tartar. OR baking SODA and use buttermilk. Why? The acid in the cream of tartar or the buttermilk reacts with the baking soda to produce CO2, thus, rising. But let's keep this simple... you can't do muich better than to buy a box of Pioneer Biscuit Mix and just follow the directions. If you want to do a little better, when you put the biscuits in the pan, first roll in flour, then tip them in bacon grease, put them in the pie plate (I use a glass pie plate or if a lot, big pyrex 9x13 baking dish... never metal... glass only, baked at 425*F for about 15-18 minutes. NOW ladle on the OP's sausage gravy, some grits on the side, good coffee... you are ready to take on whatever comes. THAT's good eatin'! AFM |
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I see a lot of requests on here for sausage gravy. Some recipes I agree with some I don't.. So here is mine.... How to start. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6825.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6826.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6827.jpg Throw the sausage in the pot and throw the butter in a small sauce pan. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6828.jpg. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6833.jpg I make my gravy with a roux. Melt the butter then add flour and mix the flour butter mixture until it is the consistency of play dough. Then continue to cook the rue on low heat for several minutes. If you don't cook the roux your gravy may taste floury. Don't cook the roux too long or it will brown. Brown roux has its uses but not in this. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6829.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6831.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6832.jpg Cook the sausage thoroughly then add cream. I used 1% as that's what I had. You could use half milk and half half and half but strait milk works fine. Don't use heavy cream. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6835.jpg I don't drain out sausage grease. That's flavor. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6836.jpg This is a gun board so gratuitous gun pic. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6837.jpg Add Pepper and begin to stir until the sausage milk mixture begins to boil http://i438.photobucket.com/albums/qq108/delemorte/IMG_6838.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6839.jpg http://i438.photobucket.com/albums/qq108/delemorte/IMG_6840.jpg Don’t walk away because once milk starts to boil it will boil over very fast. Now continue to wisk and add the roux mixture until the gravy thickens up. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6841.jpg Keep the gravy at a low boil and continue to wisk until all rue is desolved. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6843.jpg You most likely want to stop adding rue before the gravy reaches peak thickness as it will thicken over time. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6845.jpg I aint no baker and biscuits are a different topic so here are some instant ones. http://i438.photobucket.com/albums/qq108/delemorte/IMG_6847.jpg Salt and pepper too taste http://i438.photobucket.com/albums/qq108/delemorte/IMG_6848.jpg That's exactly how my grandmother made it. Dad has a tendency to add some bacon grease to the roux to add flavor. I'm soooooooo hungry right now.
And to the first responder, you fail so hard your great grandchildren will be dealing with the aftermath. 
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