You've picked your sausage,make some gravy

[tebowisgay]

Just had mine on a beautiful Sunday morning

1 lb sausage-Store bought seems to work better than homemade, better quality, drippins don't know why. Brown in skillet and chop up. How chopped up a matrer of preference. do not overdrain, leave at least 3 Tbl of grease in pan.

4 Tbl (varies) of flour. Enough flour to absorb the drippins you've left. Brown the flour to about a peanut butter shade. Don't brown the flour and you will make flavorless Cracker Barrel crap."I think Cracker Barrel makes great gravy" Good for you, that recipe is available by clicking the red x in the upper right hand corner of your screen.

About a quart of milk. Got some 1/2 and 1/2 throw that in too. NO friggin 2% please. Low and slow here. Patience it will thicken. No patience, Wondra flour will work.

Le Cordon Blu, CIA, and the Food Network have my house bugged for this one. 1/4 cube Wylers Beef Bouillon. Keep it between us.

Pour over biscuits and grits.

Please feel free to tell me how I'm doing it wrong

[humbletx]

Just had mine on a beautiful Sunday morning

1 lb sausage-Store bought seems to work better than homemade, better quality, drippins don't know why. Brown in skillet and chop up. How chopped up a matrer of preference. do not overdrain, leave at least 3 Tbl of grease in pan.

4 Tbl (varies) of flour. Enough flour to absorb the drippins you've left. Brown the flour to about a peanut butter shade. Don't brown the flour and you will make flavorless Cracker Barrel crap."I think Cracker Barrel makes great gravy" Good for you, that recipe is available by clicking the red x in the upper right hand corner of your screen.

About a quart of milk. Got some 1/2 and 1/2 throw that in too. NO friggin 2% please. Low and slow here. Patience it will thicken. No patience, Wondra flour will work.

Le Cordon Blu, CIA, and the Food Network have my house bugged for this one. 1/4 cube Wylers Beef Bouillon. Keep it between us.

Pour over biscuits and grits.

Please feel free to tell me how I'm doing it wrong


it's all in what makes ya happy - Cracka barrell sh*t ain't bad.. Making "gravy" with a touch here and there makes a huge difference.

#1 - there are lots of options with "flour" I"ve eaten some stuff made with corn flour that'll make your tongue splat your brains out.

#2 - you do know you can make a decent "gravy" before hand and store the stuff in your ice box? The magic of oil and flour.

#3 - then your options for sausage - see if you can find some highly seasoned smoked sausage.

[BillVol]

First of all, humbletx, I have to respectfully disagree on CB gravy. It is crap and sucks moose cock. I also don't like the fact that they use syrup from Vermont and crackers from somewhere up east.

tebow, thanks for the recipe. Never have used half and half in my gravy (which is damned good anyhow) much less bouillon. Looking forward to trying it.

[volchef]

CB gravy is terrible. It's a #10 can of heat and serve. But there is no business for boullion in any recipe ever. At least, if you enjoy food there isn't. It's astringient, overpowering, and loaded with msg and other "flavorings"

Real gravy contains:

Sausage: browned and drained of all fat
2 tablespoons of bacon drippings
2 tablespoons unbleached all purpose flour
1 oninon minced
1 bunch of parsley minced
1 bay leaf
1 c pork or chicken broth
1/2 c heavy cream
Salt, pepper, white pepper, cayenne, and black pepper.

[tebowisgay]

Bouillon has more of a place than onion, parsley, and bacon grease does in sausage gravy. Now isn't Zippy waiting for a pork belly recipe somewhere?

[GhenghisVol]

With all due respect, I dont know where you got that recipe but that aint how you make milk gravy from sausage. Not even close.

Agree on the bouillon.

[humbletx]

First of all, humbletx, I have to respectfully disagree on CB gravy. It is crap and sucks moose cock. I also don't like the fact that they use syrup from Vermont and crackers from somewhere up east.

tebow, thanks for the recipe. Never have used half and half in my gravy (which is damned good anyhow) much less bouillon. Looking forward to trying it.


moose cock, h'mmmmmm

the basic recipe is not much different that CB's - or for that matter Waffle House..

boullion cubes - you pick it "meat flavor" - salt, corn syrup solids, sugar, MSG, hydrolyzed wheat gluten, oinion & garlic powders, PG, and select "flavor enhancers" - yuk....

[volchef]

Pardon me, I forgot about the pork belly. Is that why you're mad jealousy??????? Onions, parsley and cream always have a place above boulllion. And I don't mind being your punching guy. Come up with something clever why don't you instead of being sexists pricks.

[GhenghisVol]

Pork belly? No need to bring your brains into this exhange.

Nobody in the history of the universe has ever put parsley or bay leaves in milk gravy, or onions. Put the cookbooks up chefie, you're out of your element here it seems.

[volchef]

Pork belly? No need to bring your brains into this exhange.

Nobody in the history of the universe has ever put parsley or bay leaves in milk gravy, or onions. Put the cookbooks up chefie, you're out of your element here it seems.


Nobody in history huh? I guess that means I'm nobody? Surely you have a better comeback than that.

[GhenghisVol]

Well then you're an idiot.

[tebowisgay]

"If I needed a sedative I'd go read Eat Me these days".

"I think you should talk about it on the food board. Somebody needs to talk about something over there"

Now, go google a pork belly recipe before poor Zippy starves to death.

[volchef]

Ah, an idiot for using delicious and wholesome ingredients. There ought to be a law.

[GhenghisVol]

No, there ought to be a SLAW.

Sausage gravy has exactly 3 ingredients, 5 if you count salt and pepper. Nobody in their right mind would go fucking it up with onions and parsely. Nothing green belongs on a biscuit.

[volchef]

I don't need to google a pork belly recipe. Anymore than I need a guy who uses boullion in his food telling me how to cook.

[tebowisgay]

Of course you don't need to google the recipe love, you probably have several in your notebook from that overpriced trade school in Hyde Park.

[volchef]

I don't follow recipes, much less any in On Food and Cooking.

[real turf fan]

For the comment
Nothing green belongs on a biscuit.
my husband, who is colorblind and who tries to avoid almost all things green, senses a kindred spirit.

[BillVol]

Saw this recipe for biscuits and gravy in Garden & Gun magazine.

http://gardenandgun.com/article/feelin-gravy

[tebowisgay]

Sorry Bill, that one violates the green stuff in sausage gravy rule

[BillVol]

Agree. Thought I'd post it anyhow for entertainment purposes. Texas isn't the South anyhow.

[Blacksheepvol]

bump.

[popacapinvtwelvesass]

Thanks for the bump blackie. I don't remember this particular thread but I remember chef and G well enough to know I miss both of them. Who would have imagined a thread on sausage gravey could be so entertaining?!

[FLAVOLS]

The magic of parsley to spice up a thread.

[tebowisgay]

I still stand firmly behind my use of boullion. Nice bump.

[real turf fan]

About Parsley.
I don't use it much, but when I try a new recipe, I follow the recipe ingredient for ingredient. In the summer, I tried a lamb recipe that had (what seemed to me to be a huge amount of parsley) as well as lots of other ingredients. The end version: a dish of parsley with bits of stuff that had no flavor of their own, just parsley. Parsley fresh is too overwhelming. Parsley dried is flavorless and at least if its green it gives some color to cheese balls.
TIG, your bullion use makes up for not having cooked enough sausage to make lots of flavorful pan drippings and scrapings. Seems a fairly clever substitution. I'll bet that would help a lot of eastern Chicken Fried Steak white gravies.

[PitiFulmer]

Not realizing at first this was a bumped thread, I thought we had Ghenghis back. I'm going to have to try that recipe, TIG.

[BillVol]

Just had mine on a beautiful Sunday morning

1 lb sausage-Store bought seems to work better than homemade, better quality, drippins don't know why. Brown in skillet and chop up. How chopped up a matrer of preference. do not overdrain, leave at least 3 Tbl of grease in pan.

4 Tbl (varies) of flour. Enough flour to absorb the drippins you've left. Brown the flour to about a peanut butter shade. Don't brown the flour and you will make flavorless Cracker Barrel crap."I think Cracker Barrel makes great gravy" Good for you, that recipe is available by clicking the red x in the upper right hand corner of your screen.

About a quart of milk. Got some 1/2 and 1/2 throw that in too. NO friggin 2% please. Low and slow here. Patience it will thicken. No patience, Wondra flour will work.

Le Cordon Blu, CIA, and the Food Network have my house bugged for this one. 1/4 cube Wylers Beef Bouillon. Keep it between us.

Pour over biscuits and grits.

Please feel free to tell me how I'm doing it wrong

Nice to see that recipe brought out of the mothballs, tig. Still haven't tried it but will.

Now on to my post. Best fast food gravy by far: Bojangles. Hardee's not even close. Nobody is. Just a FYI.

[FLAVOLS]

Nice to see that recipe brought out of the mothballs, tig. Still haven't tried it but will.

Now on to my post. Best fast food gravy by far: Bojangles. Hardee's not even close. Nobody is. Just a FYI.

Agree. For fast food, BoJanagles has really turned it around - terrific FastFood.