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Started By
Message
re: Sausage and Rice and Gravy
Posted on 6/16/09 at 10:43 pm to oOoLsUtIgErSoOo
Posted on 6/16/09 at 10:43 pm to oOoLsUtIgErSoOo
quote:
I put it in above post I believe.
all u said was add water
flour,, ? spices?
and myers fresh i assume this is a ground pork?
0
Posted on 6/16/09 at 10:43 pm to oOoLsUtIgErSoOo
quote:
Ummm no. You put a little veg oil, brown the sausage, add water and you have a nice gravy.
without some flour or corn starch that's not gravy
Posted on 6/16/09 at 10:44 pm to offshoreangler
I was thinking that but I'm not a food prep expert.
Posted on 6/16/09 at 10:44 pm to offshoreangler
quote:
Sounds like you made soup instead of gravy. But whatever, you're the one eating it.
How exactly do you make your gravy when making sausage and rice and gravy???
Posted on 6/16/09 at 10:44 pm to Cosmo
quote:
It would take him a week to get 10 responses on the food board.
Opie would have been all over this hooking the frick out of him. To bad Tim ran him off.
Posted on 6/16/09 at 10:46 pm to Etiger83
quote:
without some flour or corn starch that's not gravy
Both would just make the gravy a little thicker/darker...
Posted on 6/16/09 at 10:46 pm to oOoLsUtIgErSoOo
quote:
How exactly do you make your gravy when making sausage and rice and gravy???
I've never made sausage rice and gravy....but after you brown your sausage remove from the pan and set to the side, add some flour to the pan and a bit more oil depending on how much the veggies soaked up, then add stock or water and cook down, then return sausage to pan and let simmer a few minutes longer.
Wild guess.
Posted on 6/16/09 at 10:47 pm to oOoLsUtIgErSoOo
quote:
Both would just make the gravy a little thicker/darker
both would make a gravy, you are making a broth
Posted on 6/16/09 at 10:48 pm to offshoreangler
Without some flour, It's not a gravy.
Posted on 6/16/09 at 10:49 pm to offshoreangler
Forgo the gravy and stuff the sausage with cream cheese/jalapeños and rap it with bacon.
Posted on 6/16/09 at 10:49 pm to oOoLsUtIgErSoOo
Just add a little Tony's roux to thicken it up.
Posted on 6/16/09 at 10:49 pm to Charles Bronson
quote:
Forgo the gravy and stuff the sausage with cream cheese/jalapeños and rap it with bacon.
Don't forget the Italian dressing and Tony's to go with that.
Posted on 6/16/09 at 10:50 pm to Etiger83
quote:
both would make a gravy, you are making a broth
this is why I was
i cant get no good cajun creole food here without a long drive,, so I wanna learn how to make my own
Posted on 6/16/09 at 10:52 pm to oOoLsUtIgErSoOo
I guess you've never heard the phrase, "First you make a roux..."
Posted on 6/16/09 at 10:53 pm to Dorothy
quote:
"First you make a roux..."
Roux is for gumbo. I'm making rice and gravy.
Posted on 6/16/09 at 10:54 pm to oOoLsUtIgErSoOo
quote:
Roux is for gumbo
Roux is for anything with a gravy bro. Season it up.
Posted on 6/16/09 at 10:55 pm to oOoLsUtIgErSoOo
quote:
Roux is for gumbo
Not really...it's for thickening just about anything...but used most commonly around these parts for gumbo.
Posted on 6/16/09 at 10:55 pm to oOoLsUtIgErSoOo
Make it however you like it, don't listen to these gravy snobs.
Posted on 6/16/09 at 10:56 pm to oOoLsUtIgErSoOo
quote:
Nowhere here does it mention adding flour or starch. I've never added anything to my gravy,
I would guess that a taste test by most people here would say your gravy sucks.
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