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Sausage & Tasso Gravy
Posted on 6/14/23 at 6:34 pm
Posted on 6/14/23 at 6:34 pm
How do you do yours?
3
Posted on 6/14/23 at 6:38 pm to Quatrepot
I tend to use Tasso and sausage.
Posted on 6/14/23 at 6:39 pm to summersausage
No additives for the gravy?
Posted on 6/14/23 at 6:44 pm to Quatrepot
Teet’s sausage/Tasso with a couple tomato’s. Cook it down until tender. A ville platte delicacy baw.
Posted on 6/14/23 at 9:22 pm to Uncle JackD
Yea sir, I live 2.5 miles from Teet’s
Posted on 6/14/23 at 9:39 pm to Uncle JackD
I add a half can of ro yep but don’t like a too tomatoey taste.
My mom used to make a greasy gravy- only grease gravy I liked. She’s gone now and I was looking for other ways than tomatoes cause I have a hard time making a “brown” gravy just browsing it.
My mom used to make a greasy gravy- only grease gravy I liked. She’s gone now and I was looking for other ways than tomatoes cause I have a hard time making a “brown” gravy just browsing it.
Posted on 6/14/23 at 11:51 pm to Quatrepot
Follow these steps:
Magnolite or Black pot
Little oil and brown fresh sausage (whole coil or links), take out after nice and brown with gremis sticking to bottom of pot. Cut sausage either bite size pieces or 1.5-2" pieces (your preference)
Cut tasso in small pieces, add more oil and brown the tasso, take out
Add trinity- diced onions, bell peppers, garlic and scrape up the gremis but leave a lil bit still stuck on the bottom of the pot (about 10 minutes to translucent) start seasoning
Add the meat back in (add a handful of onion tops of the white end and middle part)
Add stock & water (pork or mixed pork & chicken), continue seasoning until desired taste- I use my own Cajun Mix, or use Salt, Black Pepper, Cayenne, Garlic/Onion powder
Cook medium heat for an hour to tender, manage your water/stock and gravy for thickness desired. The water will come out during the simmering and tenderizing the meat (a couple of times), so need to add when needed. When last stock water cooks out and gravy is desired thickness, turn off stove, add more onion tops, cover and let sit for 10 minutes.
Pour meat n gravy over white rice and enjoy
Note: If you don't know how to make this nice gravy, then add a heaping tablespoon of roux and it will help you make a thicker gravy.
If you have to have tomatoes, cut one into small pieces and add it/juice towards the end of browning your trinity.
Magnolite or Black pot
Little oil and brown fresh sausage (whole coil or links), take out after nice and brown with gremis sticking to bottom of pot. Cut sausage either bite size pieces or 1.5-2" pieces (your preference)
Cut tasso in small pieces, add more oil and brown the tasso, take out
Add trinity- diced onions, bell peppers, garlic and scrape up the gremis but leave a lil bit still stuck on the bottom of the pot (about 10 minutes to translucent) start seasoning
Add the meat back in (add a handful of onion tops of the white end and middle part)
Add stock & water (pork or mixed pork & chicken), continue seasoning until desired taste- I use my own Cajun Mix, or use Salt, Black Pepper, Cayenne, Garlic/Onion powder
Cook medium heat for an hour to tender, manage your water/stock and gravy for thickness desired. The water will come out during the simmering and tenderizing the meat (a couple of times), so need to add when needed. When last stock water cooks out and gravy is desired thickness, turn off stove, add more onion tops, cover and let sit for 10 minutes.
Pour meat n gravy over white rice and enjoy
Note: If you don't know how to make this nice gravy, then add a heaping tablespoon of roux and it will help you make a thicker gravy.
If you have to have tomatoes, cut one into small pieces and add it/juice towards the end of browning your trinity.
This post was edited on 6/14/23 at 11:55 pm
Posted on 6/15/23 at 1:43 am to Dubaitiger
That’s pretty much the route I go as well.
Posted on 6/15/23 at 10:15 am to Dubaitiger
quote:I know how to make gravy and don’t have issues with other meats (except pounce). I just find it hard to make a good one with Sausage & Tasso.
If you don't know how to make this nice gravy, then add a heaping tablespoon of roux and it will help you make a thicker gravy.
Posted on 6/15/23 at 11:37 am to Quatrepot
from the Recipe Collection Part 1:
Stadium Rat's Tasso Gravy
This is similar to Popeye's gravy that goes on their mashed potatoes, but with the best ingredients. It tastes MUCH, MUCH better.
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef or pork
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
Source: Stadium Rat
Stadium Rat's Tasso Gravy
This is similar to Popeye's gravy that goes on their mashed potatoes, but with the best ingredients. It tastes MUCH, MUCH better.
3 Tbs vegetable oil
4 chicken gizzards
1/2 cup ground beef or pork
3/4 cup ground pork tasso
1/3 cup green bell peppers, minced
4 cup water
14 oz chicken broth
14 oz beef broth
1/4 cup cornstarch
2 Tbs flour
1 1/3 Tbs milk
1 1/3 Tbs white vinegar
2 tsp sugar
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Heat 1 tablespoon vegetable oil in a large saucepan. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzards from the pan and finely mince.
Add bell pepper to the saucepan and saute it for 1 minute. Add the ground beef and ground tasso to the pan and cook it until it's brown. Use a potato masher to smash meat into tiny pieces as it browns.
Add water and beef broth to the pan. Immediately whisk in cornstarch and flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for 30 to 35 minutes or until thick.
Yield: 6 cups
Source: Stadium Rat
This post was edited on 6/15/23 at 11:39 am
Posted on 6/15/23 at 2:36 pm to Stadium Rat
Nice!
Posted on 6/15/23 at 2:56 pm to summersausage
"I tend to use Tasso and sausage."
Summer sausage?
Summer sausage?
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