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Sausage Gravy?

My husband and I love biscuits and gravy, but I have no idea how to make the gravy. We recently had some good sausage gravy from a crockpot at a hotel (in the south of course), so I was wondering if anyone had any recipes or knew how to make it in the crock. Thanks!


( 17 comments — Leave a comment )
Apr. 16th, 2011 12:20 am (UTC)
Chances are the crock was just being used to keep it warm. I can't imagine making a real sausage gravy in a crock.

A basic recipe: 2 TB fat (fat from sausage + butter generally), add 2 TB flour, add about 1 c milk and stir until thickened. Add in your browned sausage and season to taste.
Apr. 16th, 2011 12:29 am (UTC)
I agree, the crock just doesn't get hot enough to really pop the starch granules. I don't add the milk right away, I cook the flour in the fat for a minute or so, like I was going to make a roux but add the milk before it gets any color.

There are some things that a crockpot just isn't suited for.
Apr. 16th, 2011 12:59 am (UTC)
I'm with them. If you're grumpy in the morning, just make enough for the two of you and nuke it in the morning. No need to keep a huge amount of it warm if a small number of people are going to eat it at more or less the same time.

Sounds delicious!
Apr. 16th, 2011 12:35 am (UTC)
Agree~ it was in the crockpot to keep warm!
SAMS (+ probably COSTCO) have a BIG can.... cheap but ALOT... of sausage gravy, for atop of bisquits or waffles.... ALWAYS good..... refrigerated that will probably lat 7-10 days. Includes the sausage=YES!
Invite a few people + have a great dining experience!
I worked @ a Best Western that had it daily as a breakfast item! It was as popular as waffles with fresh strawberries!
Easily nuke-able- next day!
Apr. 16th, 2011 01:19 am (UTC)
The problem with canned or packaged gravies is the sodium levels are off the scale. Making it yourself you can control the salt levels
Apr. 16th, 2011 01:33 am (UTC)
I SO agree with that! But at a minimum, + with constant watching, + moderation = OK - every once in a while ;)
good gravy is always best with COLD milk involvement...I believe!
Good luck!
Apr. 16th, 2011 12:39 am (UTC)
Sam's also has a 'pepper gravy' mix that is what many restaurants actually use to make sausage gravy. You just add water as per the directions.
Apr. 16th, 2011 12:54 am (UTC)
Crumble sausage, cook until brown. Add a few spoonfuls of flour to the sausage and it's grease, mix in then slowly add milk stirring the whole time. Add as much milk as you like, just realize it will be thin if you overdo the milk. Stir until as thick as you prefer. And no...you cannot do this in a crock
Apr. 16th, 2011 02:08 am (UTC)
Agree with everyone else, use the crock to keep the gravy warm. Here's my fave recipe for sawmill/white gravy: http://www.foodnetwork.com/recipes/good-eats/sawmill-gravy-recipe/index.html
Apr. 16th, 2011 04:12 am (UTC)
Living in the south I've actually seen gravy made with fried chicken trimmings, grease, flour, and something else. No idea on the recipe, I usually go for powder white gravy..it's actually not bad at all (depends on the brand).
Apr. 16th, 2011 02:10 pm (UTC)
White gravy mix powder is pretty much cornstarch and powdered milk (plus salt and pepper). As long as you have milk in the house, you can do the same thing with your own cornstarch or flour (plus salt and pepper).
Apr. 16th, 2011 02:57 pm (UTC)
Yes, that's not a crock cook food, though it can be kept warm in that. Sometimes homemade "white" gravy turns out light tan, rather than uniformly grey-white - I think that has to do with how the sausage caramelized, it isn't an indication someone has done anything wrong. Still tastes really good. ^_^

Apr. 17th, 2011 04:40 am (UTC)
Hey, thanks for all the comments/suggestions! I am going to try to experiment with some of them and see what I come up with.
Apr. 18th, 2011 08:41 am (UTC)
This isn't a crockpot recipe but it's a great one nonetheless.

My dad taught me how to make sausage gravy last week. He takes between 1 and 2 pounds of sage pork sausage and crumbles it and browns it in a skillet. When it is done, instead of draining the grease, he transfers the sausage grease into a saucepan. He slowly adds flour (1 TBSP at a time) and whisks it as he goes until it's a thick paste. I'd guess he used ~6 Tbsp flour. In a separate large saucepan, he puts 1/2 of a gallon of whole milk. Slowly brings the milk to a boil, and when it's boiling he adds the roux (grease + flour mixture) and whisks until the milk starts thickening. When it's at the desired thickness, turn the heat off and add the sausage.
Apr. 21st, 2011 06:18 am (UTC)
I'm getting a 'suspicious comment' and no post - that'll teach me to post bisquits and gravy recipes. Anarchy! Dogs and cats living together!
Jan. 3rd, 2014 12:57 pm (UTC)
Не поспоришь, получилась заметка
Jan. 4th, 2014 02:52 pm (UTC)
Комплекс текстов неплохой, добавлю сайт в закладки.
( 17 comments — Leave a comment )


What A Crock!

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