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11-18-2009, 07:37 PM
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#1
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Hey, my Halo is smoking
SeaCat is offline
Join Date: Sep 2003
Location: In the middle of Hurricane Alley waiting for Momma Natures next B.J.
Posts: 14,449
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Cat's Sausage Gravy
Okay so this is how I make my Sausage Gravy. Feel free to chime in with your recipes for it.
1 tube of sausage
1 good sized onion
4 teaspoons Flour
1 quart milk
a pinch or so of salt
First off grab you sausage and either peel it or otherwise get it ready to be crumbled. (I use either Publix Brand Breakfast Sausage or Venison Sausage when I can get it. Dump this in a large high sided fry pan.
Mince the onion and add to the fry pan.
Over low to medium heat cook the sausage and Onion until the sausage is cooked through and crumbled. By this time the onions should be just starting to turn color and soften.
One Teaspoonful at a time add the flour and stir in. BY the time you're done the sausage and onions should look a bit pasty. Turn off the heat.
Slowly add the milk while mixing it in. Add the salt and mix in well. Turn the heat back on and bvring the mix to a low boil then turn down and let it simmer. Keep stirring and watch it. It will thicken up quickly.
Serve over Bisquits or Fried Steaks or damned near anything you care to.
Cat
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11-18-2009, 07:42 PM
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#2
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now with 17% more class
Liar is offline
Join Date: Dec 2003
Location: 8th floor
Posts: 21,252
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I read the headline as 'Cat Sausage'.
I should not hang out on web forums after a cocktail race.  |
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11-18-2009, 08:06 PM
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#3
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Straight to the Heart
3113 is offline
Join Date: Nov 2005
Location: Pluto
Posts: 9,488
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Quote:
Originally Posted by SeaCat
Okay so this is how I make my Sausage Gravy. Feel free to chime in with your recipes for it.
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Why isn't this in the Thanksgiving thread? You can use it to dress turkey and stuffing, right?  'Tis the season when we need sage advice on gravy making from wise ol' cooks like you 
__________________
3113
 
"You don't go up there to fish!"
-- Brokeback Mountain
"I find that if I even look at the smallest thing, my imagination begins to roam the milky way."
--John Adams the Series
Why do writers write? Because it isn't there.
-- Thomas Berger
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11-18-2009, 08:31 PM
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#4
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Hey, my Halo is smoking
SeaCat is offline
Join Date: Sep 2003
Location: In the middle of Hurricane Alley waiting for Momma Natures next B.J.
Posts: 14,449
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Quote:
Originally Posted by 3113
Why isn't this in the Thanksgiving thread? You can use it to dress turkey and stuffing, right? 'Tis the season when we need sage advice on gravy making from wise ol' cooks like you |
LOLOL
I don't know about using it to dress Turkey and/or stuffing. This is the kind of gravy you would use to cover Bisquits or Country Fried Steaks. (COme to think of it it might taste pretty good over sliced and reheated Turkey.)
Cat |
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11-18-2009, 09:33 PM
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#5
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Literotica Guru
xssve is offline
Join Date: Feb 2007
Posts: 4,353
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I made Biscuits and sausuage gravy the other night for the first time in years.
I usually use Wondra for gravies, but I used about half Tony Chachere's Cajun Roux this time, basically Wondra with spices.
__________________
"You elect doofuses, you get to live in doofus-land. That's how things work".
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“Capital must protect itself in every way… Debts must be collected and loans and mortgages foreclosed as soon as possible. When through a process of law the common people have lost their homes, they will be more tractable and more easily governed by the strong arm of the law applied by the central power of leading financiers. People without homes will not quarrel with their leaders. This is well known among our principle men now engaged in forming an imperialism of capitalism to govern the world. By dividing the people we can get them to expend their energies in fighting over questions of no importance to us except as teachers of the common herd.” - JP Morgan
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11-19-2009, 06:38 AM
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#6
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Confidently Neurotic!
Chantilyvamp is offline
Join Date: Mar 2006
Location: Mi vida loca!
Posts: 9,988
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before i can make the sausage gravy i have to figure out how to make american breakfast sausage. I tried it with some of the sausage meats here *yucks*
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11-19-2009, 07:15 AM
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#7
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Literotica Guru
vrosej10 is offline
Join Date: Feb 2009
Location: east Aussie giving you lot the hairy eyeball across the pacific.
Posts: 2,414
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Quote:
Originally Posted by SeaCat
Okay so this is how I make my Sausage Gravy. Feel free to chime in with your recipes for it.
1 tube of sausage
1 good sized onion
4 teaspoons Flour
1 quart milk
a pinch or so of salt
First off grab you sausage and either peel it or otherwise get it ready to be crumbled. (I use either Publix Brand Breakfast Sausage or Venison Sausage when I can get it. Dump this in a large high sided fry pan.
Mince the onion and add to the fry pan.
Over low to medium heat cook the sausage and Onion until the sausage is cooked through and crumbled. By this time the onions should be just starting to turn color and soften.
One Teaspoonful at a time add the flour and stir in. BY the time you're done the sausage and onions should look a bit pasty. Turn off the heat.
Slowly add the milk while mixing it in. Add the salt and mix in well. Turn the heat back on and bvring the mix to a low boil then turn down and let it simmer. Keep stirring and watch it. It will thicken up quickly.
Serve over Bisquits or Fried Steaks or damned near anything you care to.
Cat
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Define sausage. Over here it don't come in tubs...
__________________
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We don't see things as they are, we see things as we are. –Anais Nin
(thanks for the great quote McKenna!  ).
Tell me who you hate and I'll tell you who you are.
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11-19-2009, 08:20 AM
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#8
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Make me scream your name
FallingToFly is offline
Join Date: Mar 2006
Location: Betwixt and between
Posts: 7,344
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Over here we have ground sausage- sort of like hamburger, with spices and deliciousness. Comes in tubes for slicing into patties.
My favorite Sawmill Gravy recipe:
1lb maple sausage, mild.
1/4 c flour
1qt-1/2 gallon of milk (depending on how much "gravy" you want)
Cajun spices, minced onion, a dash of garlic.
In a LARGE cast iron skillet over med/hi heat:
Crumble and brown sausage. Remove from pan, but retain drippings. Using drippings, flour and a small amount of milk, whisk up a roux, whisking and adding milk in small amounts until smooth and lump free. Add the sausage back to the pan, and the remainder of the milk a 1/2c at a time, stirring constantly. Should thicken up very quickly- take off heat and serve immediately over giant fluffy biscuits.
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