I'm going to attempt making sausage gravy!

Here's how I make sausage gravy

Brown 1/2 to 1 lb sausage in pan (if you buy a lean sausage you don't have to drain the fat)
Add enough flour to sausage in pan to coat and stir until it smells nutty (about 5 mins.)
Slowly wisk in milk (must wisk constantly) until desired thickness is achieved
Salt and pepper to taste

I don't measure anything, sorry

Originally Posted by icklemiss21

I still think gravy for breakfast is weird

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You've never been down Kentucky way have you Here, every breakfast except waffles is served with biscuits and gravy, unless you request toast or some other such weird replacement

Put 2 cups of Martha White (or White Lily) flour in a large mixing bowl. Add 1 handful of hog lard (if you are over 5'8, subtract 1 finger from a handful). Cut the lard into the flour, then add milk, no set amount, just till it looks right (I don't know, thats just what my grandma said, you'll get the hang of it after a few times). Mix until all ingredients are moistened, then kneed the dough until it feels right (see adding milk). Dump onto flat floured surface, sprinkle with flour, roll out to about 1/2 inch thick, then cut with biscuit cutter...this mix should give you 5 or 6 biscuits the size of Mercedes hubcaps.

Put 2 tablespoons of lard into hot iron skillet (Lodge or Griswold, none of that Martha Stewart counterfeit stuff), and brown 1/4 lb of sausage, either patties or loose, it's up ta' you. If you want to leave the sausage in the gravy, crumble it and leave it loose in the skillet. When the sausage is done, drop 3 tablespoons of flour into the grease and stir, it will dissolve into a thick brownish white paste, then add milk quickly before the flour burns (yep, till it looks right). Keep over heat and stir until it forms a gravy, usually about a minute.

Pile a little of everything onto a plate and cover with gravy. What you will have is somewhere between "mountain of sin" and "heart attack on a plate"....but it's some good stuff

I guar-on-tee

Originally Posted by Skippymjp

Pile a little of everything onto a plate and cover with gravy. What you will have is somewhere between "mountain of sin" and "heart attack on a plate"....but it's some good stuff

I guar-on-tee

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That's exactly how my husband eats

Originally Posted by babyharley

Your welcome! Its sooo easy, and really wonderful.

Pat, what kind of gravy do you use with yours? A milk based one? I've never tried it any other way than this one, nor have I heard of any other way either!

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Did you mean me? I've only had it in restaurants - where it seems like a peppery cream sauce with bits of cooked sausage in it, or used a mix...or I do my low carb version which is some of the drippings after cooking breakfast sausages, mixed with sour cream and seasoned with pepper and paprika, served over mashed cauliflower

I always add a sprinkle of sugar to my gravy right after I add the milk..It makes the gravy not so salty.

Originally Posted by icklemiss21

I still think gravy for breakfast is weird

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I did too. I'd never even heard of it when I lived in NY!

Originally Posted by babyharley

My recipe is SO easy!

I use the Grands Buscuits, they are huge and really yummy!

For the gravy- I make a milk gravy- I use Jimmy Dean's Italian Sausage, it has a good spice to it so its not so bland.

I brown that in a pan, and drain the grease.
Then I mix in about 1 1/2 cups of milk in with the sausage
Then add in about 3 spoonfulls of flour (however much you think you'll need, depending on how thick you like it)
Then I let that simmer for about 15 minutes (until thick)

And then serve over the buscuits with salt/pepper!

Thanks to this thread, we're having that for supper tonight!

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Originally Posted by LSULOVER

I make my sausage gravy like yours except I put the flour first and stir it up with the grease, then I add my milk. I also use can milk.

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I basically did that, except I didn't use can milk. It turned out really good. I took the recipie off the Bob Evan's website! DH picked up frozen biscuits from Pillsbury and they are delicious too! I was stuffed on just one biscuit and gravy....I had to refrigerate my eggs. Don't know how warming those up is gonna go.... Oh and I used Jimmy Dean's original recipie sausage. I've used that when I make sausage balls and it's soooo good!

Originally Posted by Skippymjp

You've never been down Kentucky way have you

Here, every breakfast except waffles is served with biscuits and gravy, unless you request toast or some other such weird replacement

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Nope, and if I do, I may have to starve

toast sounds like a much better alternative, although I ate at this place in Pittsburg that used the bacon fat left in the pan as a spread on toast so maybe I will pass on that too

Originally Posted by icklemiss21

Nope, and if I do, I may have to starve

toast sounds like a much better alternative, although I ate at this place in Pittsburg that used the bacon fat left in the pan as a spread on toast so maybe I will pass on that too

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Now fat on toast sounds just disgusting!!!!

I guess if you've never had it, it does sound weird. People hear "gravy" and think of the stuff you serve with turkey, but its nothing like that...

Originally Posted by babyharley

My recepe is SO easy!

I use the Grands Buscuits, they are huge and really yummy!

For the gravy- I make a milk gravy- I use Jimmy Dean's Italian Sausage, it has a good spice to it so its not so bland.

I brown that in a pan, and drain the grease.
Then I mix in about 1 1/2 cups of milk in with the sausage
Then add in about 3 spoonfulls of flour (however much you think you'll need, depending on how thick you like it)
Then I let that simmer for about 15 minutes (until thick)

And then serve over the buscuits with salt/pepper!

Thanks to this thread, we're having that for supper tonight!

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That's what I do to, I love that with Fried potatoes, eggs, but I make buttermilk homemade biscuts and feel like a hog after

Originally Posted by halfpint

That's what I do to, I love that with Fried potatoes, eggs, but I make buttermilk homemade biscuts and feel like a hog after

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OMG we can't even THINK about eating anything with it! Just a big 'ol glass of milk- and its a complete meal for John & I!

Originally Posted by MoochNNoodles

Now fat on toast sounds just disgusting!!!!

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Oh, noooooooooo, toast and drippings -- ahhhhhhhhhhhhhhhhh! Now that takes me back to my childhood (in the Dark Ages) when meat was still sold with its fat, and therefore produced a lovely puddle when it cooked -- whether by frying or roasting. Pour off what you don't need for the gravy, and have it on toast in the morning.

I think I'm going to have to steal some of the bacon drippings that I'm saving for Cindy and Fawn's foster Mum (she makes doggie treats, and loves to have some meat drippings for that, but she's vegetarian so doesn't produce it herself) and have a serving of "heart attack in the fist" very soon. Bacon's the only source these days -- never get enough off a roast now.

But back to the topic -- I guess it's obvious from the above that I also think of gravy as a dinner thing, not a breakfast thing. But the other thing I have difficulty getting my head around is milk gravy (AKA white sauce) with meat. Not that I don't use a little cream or sour cream in a meat sauce, but it's not the main liquid. Interesting, the different food traditions...