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Started By
Message
What's your sausage gravy recipe?
Posted on 7/26/14 at 10:56 am
Posted on 7/26/14 at 10:56 am
Looking for a simple (they're all pretty simple, really), solid and rich recipe.
TIA.
ETA: I can make it but I'm never really happy with how it turns out. Just doesn't taste the same as my grandmothers.
TIA.
ETA: I can make it but I'm never really happy with how it turns out. Just doesn't taste the same as my grandmothers.
This post was edited on 7/26/14 at 10:59 am
6
Posted on 7/26/14 at 11:03 am to FT
1. Cook one roll of Jimmy dean ssg in skillet til done, set aside on paper towel to soak up some grease
2. Over med heat Throw a stick of butter in same pan and melt and get all the little bits of ssg off bottom
3. Add 3 heaping tablespoons of Flour to make a roux , stir constantly for 3 min (only want a blonde roux)
4. Add around 4 cups of milk slowly and get gravy to desired consistency
5. Add back ssg and season with salt, pepper, onion powder and garlic powder to get desired flavor
Dont rush any of this, you don't wanna scorch gravy or roux. Use med lo - med heat the whole time.
2. Over med heat Throw a stick of butter in same pan and melt and get all the little bits of ssg off bottom
3. Add 3 heaping tablespoons of Flour to make a roux , stir constantly for 3 min (only want a blonde roux)
4. Add around 4 cups of milk slowly and get gravy to desired consistency
5. Add back ssg and season with salt, pepper, onion powder and garlic powder to get desired flavor
Dont rush any of this, you don't wanna scorch gravy or roux. Use med lo - med heat the whole time.
This post was edited on 7/26/14 at 11:07 am
Posted on 7/26/14 at 11:05 am to FT
cook you sausage, remove from skillet leaving about 2 tablespoons of the grease, add 1 or 2 tablespoons floor, mix floor into grease scrapping skillet bottom to loosen any goodness, add a couple cups of milk whisking over med/low heat, when almost to your thickness preference add lots of black pepper( this is the key ingredient) and salt to taste...
That's my way anyhow
That's my way anyhow
Posted on 7/26/14 at 12:04 pm to FT
I just brown the sausage then sprinkle in a few tablespoons of flour with the sausage and cook the flour a little bit. No need to remove the sausage from the pan. Then I add milk and spices.
Posted on 7/26/14 at 4:14 pm to FT
i throw my sausage in a magnalite and let it simmer down to create that sticky shite. scrape it off and throw in onions, garlic, celery, and bellpeppers. let those cook down for a bit then throw in some flour to make your roux. add milk and cover the pot on low heat. always comes out thick and delicious
Posted on 7/26/14 at 7:18 pm to FT
Not a Cajun answer in this thread...I'm not going through the steps to make a grease gravy, but adding flour to gravy never once happened in my house growing up.
Posted on 7/26/14 at 9:42 pm to FT
I don't what the hell y'all are talking about . I make a red and a brown sausage gravy. I make it with fresh and smoked sausage. It goes over rice.
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