sausage gravy

[alaskabowhunter]

looking for a simple recipe for sausage gravy. Been craving biscuits and gravy lately.

[Don Stokes]

Cook at least a pound of pork sausage patties. When done, remove from pan and add flour equal in volume to the sausage renderings left in the pan. Cook a couple of minutes while stirring to get the raw taste out of the flour, and then pour in some milk, more than you might think. Cook it until it thickens, adding more milk as needed until you get the consistency you want. Crumble a couple or three pieces of the cooked sausage and mix it in, and enjoy over hot biscuits! That's the way we do it down south, at least in my house.

Getting hungry...

[Keefer]

I buy the Jimmy Dean Maple brand one pound and break it up and cook over Med. heat till brown and just slide it to the side using the same big pan...You can either save some grease or leave it if you want some good flavor...Now add a 1/2 stick of butteror margarine and as it melts add some Flour to make a rue and start mixing with the sausage after the rue smooths out some ,about 1/4 cup or a little more is what I use as of flour...As the rue is thickening with sausage start adding some milk about 3/4 cup slowly and stirring often...If the gravy is to wet let the heat thicken it and if dry add more milk...Get the biscuits ready and  you only use one frying pan...God Bless, Keefer's <")))><

[Ray Hammond]

Man, Keefer, you and Don are makin' me HONGRY!!!!!

[Keefer]

Ray,  I tell you if you make some you will want it nearly every day but I warn you that it Sticks to your ribs and it will show...When my friends and I camp together and it's my turn to do breakfast they really clean thier plates and leave nothing for the dogs...Heck,Iv'e even seen them lick the plates...  

[Ray Hammond]

I'll definitely give it a try..I've got some great wild hog sausage just itching to get used for this on my early Sept hog hunt with Chris Surtees and his dad, the Wilsons from Alabama and Jed Riddell.

We're going to eat well for sure.

[Keefer]

Man that sounds even better and just to let you know one pound would fill about 2 average guys But sounds like you better have about one pound of Flour,a block of butter,and a gallon of milk and one healthy size hog to fill that litter...   :eek:

[alaskabowhunter]

thanks for the tips guys, I'll be making biscuits and gravy next month in moose camp with your recipes. shoot straight.

[Don Stokes]

Ray, you'll probably have to add some fat if your sausage is very lean. I sometimes have trouble getting enough from store-bought. Bacon renderings  work fine.

Addition to my recipe: Lots of fresh-ground black pepper on top!

[Keefer]

Hey, It's not just for breakfast either...It could be "What's For Dinner" !  

[Lechwe]

Don,

That's how dad taught me to do gravy. Making me crave it now.

D

[Dave Bulla]

In a pinch if you don't have any breakfast sausage, you can use fresh bratwurst and just add the spices.  Just skin 'em out and add some black pepper, sage and marjoram (no, that's not margarine misspelled, it's a spice...) plus just a dash of cayenne pepper if you want to kick it up a notch.  Mix it up, fry it up and follow the directions from the guys above.

Now, if ya wanna get good.... try making your own breakfast sausage either from pork or your deer meat with some pork fat added.  Go for a 3 to 1 lean to fat ratio.  Coarse grind the meat, (Meat should be hand numbing cold at all times) add the spices and a splash of cold water.  Run through the grinder again with the medium plate and either make patties like burgers and freeze or just freeze about 1 to 2 pound lumps.  MMmmmmmmmmm mmmmmm!  As for recipes, look for online books there are all kinds but I've got one called "The Sausage Making Cookbook" by I think Rytek Kutas.  I really like it because the recipes are in manageable 5 pound batches.  Perfect for the deer hunter who wants to try a couple different flavors.

[Benha]

Man my granny made gravy that would make your tongue slap your brains out!

[vernon]

Quick and easy.  I just brown the sausage in a pan, mix the flour in with the meat(about two heaping spoonfuls, or more) add the milk next.  Simmer and stir until desired thickness. Regardless if I'm in the mountains or at home this is how I do it and it always turns out great.  Only dirty one pan:)

[Johnny Reb]

MMMMM, GRAVY, nectar of the gods.  sausage gravy, sawmill gravy,petmilk gravy, redeye gravy, brown gravy, chocolate gravy and every body's  favorite the kind ther granny made, you could start a fist fight over who's  granny made the best biscuts and gravy.    I think it's a federal law if you live in the south that you have ti make gravy at least on the weekends,  Think I was weened on it.

[Sandstone]

I'm a cheater, I use the McComicks Country Gravy Mix Although I have made it from scratch.  With the mix you don't need milk, water works great.  It doesn't seem to matter what kind I make the boys eat it up.  Will be making it this week when we make our annual trip to the Lake of the Woods to catch some fresh walleye through the Ice.

[Bobby Urban]

I like the recipes above and will be trying it soon.  For simplicity I cook a log(1 lb I think) of Jimmy Dean or equivilent Spicy sausage.  Remove most of sausage from pan.  Pour in some milk and heat with grease and bits of sausage left in pan.  Add flour and heat slowly until thickens.  Add flour or milk to desired consistancy and return meat.  Warm and serve over bisquits.  Very good.

[GangStarr]

this thread made me go home and make biscuts and GRAVY for dinner last night and breakfast this morning!!! my belly thanx all you guyz!

[flinch]

I like my Sausage gravy bland most of the time; but sometimes to spice it up a little; I add some Hot Sauce from WalMarts Oriental Seasonings aisle.  It has a white Rooster on a red bottle and is fairly cheap.   The fire doesn't last forever either.  That is why I like it.

[Mooseandbuck44]

I brown 1 lb of sausage in a pot, leave it in there.  Put 4 heaping tablespoons of flour and slowly add milk (about 8 ounces per tablespoon of flour so one quart will do it).  Adding the milk slowly will prevent the flour from clumping up.  Keep stirring and adding milk until you get the thickness you want.  It is difficult to add flour after the milk because it will clump so pour the milk in slowly.  I add sage and pepper to taste.  

Oh, and just like chili, it is always a little better the next day!