Good Gravy!

[Trakternut]

Okay, I just love biscuits and gravy. Anybody got an easy recipe for the sausage gravy?? I'll probably :bonk: myself for asking but............

[urednecku]

I know yer talkin' 'bout HOMEMADE catheads, not them whapem's, right?
YES, SIR-REE, with some sunny-side-up eggs, I'd put on 50 pounds in about a week if'n I had that meal every day.

[pirate_girl]

Go to local supermarket.
Seek out cooler section.
Place Tennessee Pride or Bob Evans sausage gravy (nuke ready) in cart.
Walk to front of said supermarket with wallet in hand.
Drive home, and enjoy (over biscuits of course) hehe

Sorry Monte, I am being a wise one.
Nope, can't say I have one, tho Grams used to make a killer gravy recipe.
Seemed like it was simple with milk, flour, seasonings and sausage.

[Trakternut]

Yeah, I know, PG, it's a white gravy, but the amounts is what I'm after. Don't like it too runny, and hate to have to cut it with a concrete saw, either!

[pirate_girl]

Ingredients:


4 tbsp. butter or margarine
4 tbsp. all-purpose flour
1/2 tsp. salt
1 dash pepper
2 cups milk
1 lb. sausage


Directions:

Prepare medium white sauce. In small saucepan melt the butter or margarine. Stir in the flour, salt and pepper, use a fork to blend the flour in. Add milk all at once, cook and stir over medium heat till thickened and bubbly. Cook and stir 1-2 minutes more. Cook 1 pound of sausage in a frying pan. Add to the white sauce and add a little more pepper to taste. Cook until heated through. Serve over biscuits or toast.

[Trakternut]

Thanks PG. Sounds simple enough. Gonna have to try it soon. This recipe sounds like it's really "sausagy", unlike some of the gravy in cafes where you can poor the gravy thought a sieve and not leave any sausage in there. :furious:

Had it in one place where they had cut links up in the gravy. THAT was gooooooodddd!!!!

[thcri]

Thanks PG. Sounds simple enough. Gonna have to try it soon. This recipe sounds like it's really "sausagy", unlike some of the gravy in cafes where you can poor the gravy thought a sieve and not leave any sausage in there. :furious:

Had it in one place where they had cut links up in the gravy. THAT was gooooooodddd!!!!


Go up to Harvey and buy some of the Langdon Sausage. This is more of a ring sausage but boy is it good. We will have it mostly with fried potatoes or pancakes. Every time we are out there we will buy about $100 of it and bring it home frozen.

[Trakternut]

Wish I could. If you're talking about that packing plant, they're shutting it down! Economics. :hammer:

[thcri]

Wish I could. If you're talking about that packing plant, they're shutting it down! Economics. :hammer:


What, what do you mean. You mean the next time out there I won't be able to buy the stuff anymore???

[Pigtails]

TN,

Well, I love good sausage gravy too. MT doesn't care too much for it too often. When we were first married I tried and tried to make biscuits and gravy. My gravy was always lumpy.. But as the years have past, I think I finally figured it out..

I usually use a lb of sausage, like Billy Deans mild, If you like it spicy get it. Brown it over medium heat. After it is browned I put 3 heaping tablespoon of white flour in. Leave your heat on medium and take a fork and push the flour into the sausage and grease. If you don't get the flour mixed up good with the sausage and grease it'll lump up. After all the flour is mixed in well, I pour in my milk. We use 1 percent, but any will do. Just make it richer. I pour almost a full skillet of milk in. Stir it with your fork over medium to low heat until it boils and thickens. Now if your gravey gets too thick add more milk until it comes to a boil again, but keep stirring. Serve over bisuits or mashed potatoes.. Yummy..

[DaveNay]

I cook buscuits & gravy almost every other weekend. It is dead simple...

Cook a "tube" of sausage...I like the "hot" variety.
When sausage is fully browned, push meat to side of frying pan, and tilt pan away from meat.
Add three 3/8" thick pats of butter from the stick to the collected fat.
When butter is fully melted, add 4 heaping spoonfulls of flour to the butter/fat
stir the flour into the fat to make a paste, and let cook for 2-3 minutes.
Stir flour/fat paste and sausage meat together, make sure to get rid of any lumps, and cover the meat. Cook for another minute.
Add milk to the pan till you have as much gravy as you want.
Turn heat to high until gravy boils.
Let cool & thicken for 3-5 minutes

[Pigtails]

I cook buscuits & gravy almost every other weekend. It is dead simple...

Cook a "tube" of sausage...I like the "hot" variety.
When sausage is fully browned, push meat to side of frying pan, and tilt pan away from meat.
Add three 3/8" thick pats of butter from the stick to the collected fat.
When butter is fully melted, add 4 heaping spoonfulls of flour to the butter/fat
stir the flour into the fat to make a paste, and let cook for 2-3 minutes.
Stir flour/fat paste and sausage meat together, make sure to get rid of any lumps, and cover the meat. Cook for another minute.
Add milk to the pan till you have as much gravy as you want.
Turn heat to high until gravy boils.
Let cool & thicken for 3-5 minutes

:thumb: exactly

[pirate_girl]

Good Lord, you're all making me hungry, and I don't even eat sausage lol

[American Woman]

This thread is about to convince me to dive to town tonight...I'm hungry for this now. I love sausage gravy. Redneck and I like cooked onions in just about everything. I fix it the same way you do Pigtails except I brown onions with the sausage. Man! Sunny side up eggs would be nice with this:tongue:

[DaveNay]

Good Lord, you're all making me hungry, and I don't even eat sausage lol
Damn the new rules....

<heads of to PM himself a warning>

[pirate_girl]

I could make a veggie version and pig out on it.
Pigtails, man that sounds good with biscuits AND mashed potatoes!
Carb overload, but who cares? haha!

[DaveNay]

Carb overload, but who cares? haha!
Carb shmarb...Atkins is dead!

[pirate_girl]

Carb shmarb...Atkins is dead!
lmaooooo!!
Ok, maybe I shouldn't have laughed at that :rolf2:

[pirate_girl]

:chef::brows:Thank heaven!!
I can dig this!!

Ingredients

1 (16.3-ounce) can reduced-fat refrigerated biscuit dough
1 tablespoon vegetable oil
1/2 (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

[Trakternut]

What, what do you mean. You mean the next time out there I won't be able to buy the stuff anymore???
I don't know when the plant's shutting down. The couple that own it are still keeping their store in Bismarck. They just found it's cheaper to have other North Dakota owned plants process the meat for them.

[Pigtails]

This thread is about to convince me to dive to town tonight...I'm hungry for this now. I love sausage gravy. Redneck and I like cooked onions in just about everything. I fix it the same way you do Pigtails except I brown onions with the sausage. Man! Sunny side up eggs would be nice with this:tongue:

Took me along time to figure out how to make it. We have it about once a month.. hehe .. maybe, if I cook Bill his mashed potatoes instead of biscuits. :whistling:

[DaveNay]

This thread is about to convince me to dive to town tonight...I'm hungry for this now. I love sausage gravy. Redneck and I like cooked onions in just about everything. I fix it the same way you do Pigtails except I brown onions with the sausage. Man! Sunny side up eggs would be nice with this:tongue:
Biscuits & gravy, Fried eggs over-easy (fried in bacon fat of course), Toast (to soak up the egg yolk), Crispy roast beef hash, A huge glass of O.J. and a mug of black coffee.

A perfect breakfast....or any meal.

[Trakternut]

Just not right before bedtime. :ermm:

[urednecku]

Biscuits & gravy, Fried eggs over-easy (fried in bacon fat of course), Toast (to soak up the egg yolk), Crispy roast beef hash, A huge glass of O.J. and a mug of black coffee.

A perfect breakfast....or any meal.

NOPE, don't think so. Change that toast to some of my Late Grandmother's:flowers: "stand-over" biscuits, & I'd eat till I'm sick.:thumb:

[Trakternut]

This stuff sounds soooooooooo good. And, I ain't even Southern! :shifty:

[DaveNay]

NOPE, don't think so. Change that toast to some of my Late Grandmother's:flowers: "stand-over" biscuits, & I'd eat till I'm sick.:thumb:

Pssst....Biscuits are the first thing in my description. :hammer:

[Erik]

OK, lazy heathen input here -- Sam's Club sells a pretty decent "peppered white gravy" mix that's vegetarian friendly (i.e. no lard or chicken fat in it) and you can add whatever meat to it you want. If you're feeling even more lazy than that, they also sell #10 cans of sausage gravy that's not too bland once heated, but adding extra garlic & black pepper is always good.

[urednecku]

Pssst....Biscuits are the first thing in my description. :hammer:
I know, but if ya got biscuits, who wants toast?

[thcri]

I know, but if ya got biscuits, who wants toast?

There is nothing better than dipping toast in an egg. MMM MMM MMM :thumb:

[DaveNay]

I know, but if ya got biscuits, who wants toast?

I do!!!

The biscuits are for the gravy!

The toast is for the eggs!

[urednecku]

There is nothing better than dipping toast in an egg. MMM MMM MMM :thumb:
Except putting in on a biscuit.:good:

[pirate_girl]

I do!!!

The biscuits are for the gravy!

The toast is for the eggs!

A 980 calorie meal.
Yum!! :hide: :wink:

[urednecku]

A 980 calorie meal.
Yum!! :hide: :wink:
Look. When yer eatin' fresh, home-made biscuits, plenty of real butter on em, with sunny-side-up eggs, sausage gravy (with big chunks of sausage in it). OH YEA, and a big glass of cow-tit-fresh whole milk to wash it down with, ............ya ain't worried about a couple extra calories.


Edit:
Any more old-time country folk aroun' 'ere?? Lets hear for ya!!

[pirate_girl]

Yur funnE Redneck.

[American Woman]

Look. When yer eatin' fresh, home-made biscuits, plenty of real butter on em, with sunny-side-up eggs, sausage gravy (with big chunks of sausage in it). OH YEA, and a big glass of cow-tit-fresh whole milk to wash it down with, ............ya ain't worried about a couple extra calories.


Edit:
Any more old-time country folk aroun' 'ere?? Lets hear for ya!!
I'm surprised you have lived this long...my arteries are screaming from the anxiety attack this meal gives them. :yum:
There probably isn't any "old-timer country folk" out there....their all dead from the fat build in their arteries.....:shock:

[DaveNay]

I'm surprised you have lived this long...my arteries are screaming from the anxiety attack this meal gives them. :yum:
There probably isn't any "old-timer country folk" out there....their all dead from the fat build in their arteries.....:shock:

My dad is 62 and eats half a dozen fried eggs, half a pound of bacon, and a half dozen slices of butter toast for breakfast nearly every day. His cholesterol level is only 95.

Oh, and he smokes two packs of Camel Unfiltered per day.

[pirate_girl]

GaaaaaaaaaaaaaahhhhhhhhhhHHHHHH!!!

[urednecku]

My Dad passed away 3 weeks before 82 years old. My Grandma died @ 96, her aunt @93. Their 2 brothers died in their late 80's. Mom will be 82 this Nov., has no heart problems.

I think our main health problems today is all the preservatives.

[thcri]

Look. When yer eatin' fresh, home-made biscuits, plenty of real butter on em, with sunny-side-up eggs, sausage gravy (with big chunks of sausage in it). OH YEA, and a big glass of cow-tit-fresh whole milk to wash it down with, ............ya ain't worried about a couple extra calories.


Edit:
Any more old-time country folk aroun' 'ere?? Lets hear for ya!!


We use to dip the milk right out of the old bulk tank. Next morning you hoped you shook it up before you poured it on your milk. :thumb:

[American Woman]

My dad is 62 and eats half a dozen fried eggs, half a pound of bacon, and a half dozen slices of butter toast for breakfast nearly every day. His cholesterol level is only 95.

Oh, and he smokes two packs of Camel Unfiltered per day.
OMGosh! And he smokes two packs of Camel Unfiltered per day:shock:
Dave your Dad ain't no ordinary man:shock: I think you should have him checked for super powers :mrgreen:
I was cutting an old man's hair the other day I figured was around his late 70's. He was a smoker and only had one working lung. He talked about a doctor's appointment to see about getting put on the patch he had heard about to help him quit. This man was in his late 90's He drove himself to the shop and still lived alone and maintained a garden.
Redneck just pointed out his family on both sides living up into their 90's :shock:

[urednecku]

SNIP >>
Redneck just pointed out his family on both sides living up into their 90's :shock:

YEA, I guess I'll be buggin' ya a long, long time. :biggrin:

[Deadly Sushi]

I find it damn hard to get GOOD biscuits and gravy. The gravy is generally WAYYYY too salty with a so-so texture and no meat bits at all. The biscuits are usually lumps of dough where I prefer them to be on the dryer side with a little 'bite' to em.

[American Woman]

I find it damn hard to get GOOD biscuits and gravy. The gravy is generally WAYYYY too salty with a so-so texture and no meat bits at all. The biscuits are usually lumps of dough where I prefer them to be on the dryer side with a little 'bite' to em.
So how would you make Sausage gravy Sushi? Just wondering if you would add any flare to your recipe....
or even Eric if he sees this...... Both of you are creative cooks.:chef:

[OhioTC18]

Place Tennessee Pride or Bob Evans sausage gravy (nuke ready) in cart.

Bob Evans sells two versions of the gravy, one white gravy and one brown gravy. The white tastes nothing like it does in the restaurant but the brown is identical.