![]() Edge once commented to the New York Times that you’d be unlikely to find recipes for the dish “because the Midwestern and Southern cooks who are most expert at those dishes rely upon muscle memory for guidance not cookbooks.”)Īt its most basic, sausage gravy is a white sauce (or béchamel) made with drippings and other fats. Once a dish reserved for poor, working class communities, sausage gravy and biscuits can now be found within the pages of cookbooks and on restaurant menus across the country. The sauce-also known as sawmill gravy-was “the ideal cheap and calorie-dense fuel for sawmill workers lifting heavy logs all day long, and the perfect tool for making the era’s biscuits more palatable,” which were tougher and firmer than the biscuits of today. According to Washington Post writer Aaron Hutcherson, the dish became popular sometime in the late 1800s in Southern Appalachia. Made in a skillet with drippings, sausage gravy is creamy and savory and often served with tender, flaky biscuits for breakfast in the southern United States. The challenge was recreating my memory of those pitch-perfect versions in my own kitchen. I don’t find myself needing a hangover cure much these days, but I do still crave velvety, luscious sausage gravy spooned over warm biscuits. There was a time in my life when a plate of biscuits and gravy was my answer to a raging hangover, although, if I'm honest, it was often my southern friends who were battling through their own headaches to whip it up and I was the lucky recipient. Using a ratio of 1 tablespoon all-purpose flour to 1 cup of milk ensures a thick and silky gravy that won’t become gloppy as it cools on the plate. ![]() Adding onion to the gravy complements the slightly sweet breakfast sausage.Cooking the sausage in its own fat keeps the gravy homogeneous and not too greasy.Blood Orange Sweet Rolls by my friend at Norine's Nest.So you don't need to add in tons of extras. It's plain ol' comfort food and just plain delicious. Keep flavors simple - This dish is packed full of flavor and isn't meant to be complicated.Don't drain the sausage drippings - The fat is where all the flavor is and you need it to make good sausage gravy.If not you may need to add salt, pepper and maybe a little sage. Seasonings: Be sure your sausage is seasoned.Continue to stir and simmer until gravy thickens. Continue stirring and let the flour cook. Sprinkle in flour, garlic, and pepper on top of the sausage and slowly stir until well coated. Place butter in skillet and stir until melted. This is the base and what thickens the gravy. Roux for gravy: You need butter and flour to make the roux.I like a little crunch, so cook until some of the edges are well browned. With a wooden spatula "crumble" or break up with sausage into smaller pieces, while stirring. Set a large skillet (I love cast iron) over medium heat and brown the sausage. ✱ Be sure to see the recipe card below for exact ingredients and instructions! Some ground pork may be a little saltier than others! Make sure to give it a taste before adding salt. Specks of ground pepper all throughout the gravy are a give away for a great tasting gravy. Salt and pepper - Of course you need a little S&P to round out the flavors.It's not overpowering, just subtly scrumptious! Garlic powder - This enhances the flavor and you just need a little to give it that something extra you are looking to add in.You can use whatever milk you prefer, but I have found the best results with whole milk. Whole milk - To get that extra rich and creamy texture and flavor, I really suggest using whole milk.All-purpose flour - This is what binds and how to thicken the gravy.Butter - This adds a little extra richness and doesn't butter make everything better!.You can also find this in a spicy or hot variety which gives your gravy a little kick! Then you have Spicy Sausage Gravy = YUM! Ground pork sausage - Typically labeled bulk or breakfast sausage.Delicious for any occasion: From a standard family breakfast to a brunch with friends.Now that is fast! It's so good that you'd think it took all day to cook. Quick and Easy: This recipe comes together in 20 minutes.Add a few staple pantry items and you are all set. 3 Main Ingredients: Ground sausage, flour, and milk are the main ingredients.
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