Sausage Gravy for Bees and Gees.

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by DuckLady, Feb 10, 2009.

  1. DuckLady

    DuckLady Administrator Staff Member

    32,375
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    Jan 11, 2007
    Washington State
    Anyone have a good recipe? We are wanting biscuits and gravy for dinner and don't want to go out.

    Is the gravy simple as adding water and flour to the drippings?
     
  2. Poison Ivy

    Poison Ivy Chillin' With My Peeps

    May 2, 2007
    Naples, Florida
    I use milk instead of water. But yes just add flour to the drippings and brown then add milk, salt & pepper. I love biscuits and gravy.
     
  3. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    here you go...it's a no-fail super yum recipe...edited to add: can be halved.

    Sausage Gravy


    1 lb ground sausage
    1/2 c. butter
    2/3 c. AP flour
    6 1/2 c. milk
    1 tsp each salt & pepper
    1/4 tsp italian seasoning (optional)

    1. Brown sausage in skillet. Reserve 2 TBLS of drippings & leave sausage crumbles in skillet. Add butter to drippings and heat over low until butter is melted.

    2. Add flour & stir until smooth with whisk. Cook for 1-3 minutes while stirring constantly.

    3. Gradually add milk. Cook over medium heat while stirring constantly, until thick and bubbly.

    4. Stir in seasonings and then chow down! [​IMG]
     
    Last edited: Feb 10, 2009
  4. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    for those looking at the thread and needing a biscuit recipe also...


    Buttermilk Biscuits

    2 C. Sifted AP flour
    1/2 tsp salt
    3 level tsp baking powder
    1/2 tsp baking soda
    3 TBL lard (or butter for the faint of heart, but lard makes fluffy biscuits)
    3/4 C. buttermilk
    1 TBL white sugar (optional)

    Preheat oven to 450* F.

    1. Sift salt, flour, baking powder, baking soda and sugar together. Stir with hand. Cut in lard until the mixture is crumbly.

    2. Make well in center, add buttermilk. Stir until it forms a dough, then knead on a floured surface lightly. (i keep my dough sticky, not as dry as normally called for. it keeps the biscuits moist)

    3. Roll or pat out 1/4" thick, then fold in thirds. Cut out biscuits with a floured cutter and place on cookie sheet. Let set for about 5 minutes. (They will rise and be flaky this way.) Brush tops with buttermilk for a glossy finish, or leave dry for a crisper finish.

    4. Bake approx. 12 minutes at 450*. (that said, i don't ever time mine. i know they are done buy the scent and color, so feel your way.)
     
  5. DuckLady

    DuckLady Administrator Staff Member

    32,375
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    Jan 11, 2007
    Washington State
    Oooh sounds great!
    I will make half a recipe though.

    I am practicing on my baking powder biscuits, so if they don't turn out just right (again [​IMG] ) the gravy will hide it. [​IMG]
     
  6. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    Quote:like they wont get eaten! [​IMG] i'm sure they will be fantastic!

    (you can use a whole pound of sausage and still half the other ingredients if you need the meat for a family size dinner.)
     

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