Cat's Sausage Gravy

[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

 

[Liar]

I read the headline as 'Cat Sausage'.

I should not hang out on web forums after a cocktail race.

 

[3113]

Okay so this is how I make my Sausage Gravy. Feel free to chime in with your recipes for it.

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

 

[SeaCat]

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

 

[xssve]

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.

 

[Chantilyvamp]

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*

 

[vrosej10]

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

Define sausage. Over here it don't come in tubs...

 

[FallingToFly]

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.