The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on October 27, 2009, 03:22:34 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x70279
Oh my.
Paper Roses (228 posts) Tue Oct-27-09 01:09 PM
Original message
Help me to understand, what is sausage gravy?
This old time New Englander would like to know! I make great gravy with a beef, turkey, chicken.I even tried my hand at gravy after a pork roast.
How do you make anything that tastes like gravy from what little drippings are generated from cooking sausage.
The wired gassy primitive, from that farmette up over there in Wisconsin:
grasswire (1000+ posts) Tue Oct-27-09 01:41 PM
Response to Original message
1. as I understand it...
...from watching people make it on food network, the bulk sausage is fried up very fine and lightly browned, the seasonings and flour and milk are added and it is cooked to thicken. There's ground sausage in the gravy.
Arkansas Granny (1000+ posts) Tue Oct-27-09 02:04 PM
Response to Reply #1
3. You are correct. I always add the flour to the cooked, crumbled sausage and stir and cook for a few minutes before adding the milk. That gets rid of the raw flour taste. I always taste it before seasoning it since the amount of seasoning needed will vary according to the sausage you use. Measurements are pretty flexible, depending on how thick you like your gravy.
kestrel91316 (1000+ posts) Tue Oct-27-09 01:58 PM
Response to Original message
2. Biscuits and gravy for an old-fashioned farm breakfast is made with sausage gravy. I make a turkey bulk sausage for patties, fry that up (crumbled), and then a cream gravy with that. YUMMY, sticks to your ribs, great in cold weather to start the day!!
http://www.recipesfromscratch.com/amish/amish34.htm
This isn't my recipe, but it's a start for you.
The unfrocked warped primitive:
Warpy (1000+ posts) Tue Oct-27-09 03:51 PM
Response to Original message
4. Add flour to either crumbled, partially cooked sausage or to the pan drippings to make a roux, cook without allowing it to darken, then add milk and lots of black pepper.
That's sausage gravy.
The classic form is made with the sausage crumbles and served over fresh baking powder biscuits. The not so classic form is served with the sausage patty on a biscuit and gravy on top.
grasswire (1000+ posts) Tue Oct-27-09 04:19 PM
Response to Original message
5. I'm clearly of Yankee stock -- LOL
I had to learn about sausage gravy from watching the food network. Bless my Connecticut grandmother's heart, but she never made it that I know of.
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Shocker that the Yankees of the island don't know a staple of good Southern home cooking. :loser:
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Texas. I have had it all my life.
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Texas. I have had it all my life.
Same here. It's one of my basic food groups.
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Dude. We have three spices up here: salt, pepper, and ketchup.
That being said, biscuits and gravy is attempted up here, but not very successfully. I usually just stick to mine--a pound of Jimmy Dean Spicy browned, then mixed with a package of the store-bought stuff. Tastes fine to me.
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Shocker that the Yankees of the island don't know a staple of good Southern home cooking. :loser:
I'm from Illinois but I've known how to make it for a long time. My dad showed me, and he was raised on a farm with lots of siblings. Biscuits and gravy is a great way to stretch out the food while still filling the belly. I did have to show my wife how to make it, she's from upstate New York.
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Good lord is it that difficult? Sausage Gravy? I mean, I can understand you might not know how to prepare it, if you are an unfortunate one, but sheesh.....Sausage. Gravy. DER! :thatsright:
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Standard Heartland country fare too. Fry up a pound of crumbled sausage, stir in half a cup of flour until the grease is soaked up and the flour lumps are gone, then switch to a simmer and add two cups of milk, keep your eye on it and stir until it thickens to your taste. What kind of misbegotten, ignorant life do you have to have led to have grown up without ever being exposed to good old SOS?
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Dude. We have three spices up here: salt, pepper, and ketchup.
That being said, biscuits and gravy is attempted up here, but not very successfully. I usually just stick to mine--a pound of Jimmy Dean Spicy browned, then mixed with a package of the store-bought stuff. Tastes fine to me.
wait... storebought sausage I can see.... but store bought... gravy? GRAVY?
//sarc
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Knowing the DUmmys, I thought this was some kind of new porn term.
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Knowing the DUmmys, I thought this was some kind of new porn term.
eeeeewwwwwww
I'll never be able to... never mind still love it.
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wait... storebought sausage I can see.... but store bought... gravy? GRAVY?
//sarc
Dude. Yeah, Pioneer is making BANK on "country gravy" packets.
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Dude. Yeah, Pioneer is making BANK on "country gravy" packets.
That's the one! I particularly like their "peppered" gravy.
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I have half a dozen of those instant sausage gravy envelopes in my kitchen for emergencies. I'm not sure if they have a shelf life.
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Gravy from a package? Oh hell NO!!!
BTW..if ya ever seen the hogs Jimmy Dean buys..ya'd never eat their sausage again
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I'm not a fan of either frozen entrees or Bob Evans, but BE puts out a microwaveable biscuits and sausage gravy that's actually quite good. The gravy has a good sausage taste and surprisingly the biscuits, even though they're microwaved, are fluffy and tender.
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Gravy from a package? Oh hell NO!!!
They aren't awful. I add some real drippings and it tastes homemade. Really.
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I'm not a fan of either frozen entrees or Bob Evans, but BE puts out a microwaveable biscuits and sausage gravy that's actually quite good. The gravy has a good sausage taste and surprisingly the biscuits, even though they're microwaved, are fluffy and tender.
When I lived in Ohio we went to Bob Evans restaurants and got the real thing, fresh.
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That's the one! I particularly like their "peppered" gravy.
I think my sister has made it from a mix here and there, its not too bad.
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That's the one! I particularly like their "peppered" gravy.
Darling....we sooooo have to chat!
As a midwest girl, I had never had sausage gravy.
I have learned to make sausage gravy that born and bred Southerners love....and from scratch!
It is incredibly easy...once you do it right.
When I first started making gravy...any kind...you could have used that crap for wallpaper paste...and my biscuits and cinnamon rolls could have been used for hockey pucks.... :bawl:
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BTW..if ya ever seen the hogs Jimmy Dean buys..ya'd never eat their sausage again
Yep, J.C. Potter or Blue-Gold only, heah.
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I'm not a fan of either frozen entrees or Bob Evans, but BE puts out a microwaveable biscuits and sausage gravy that's actually quite good. The gravy has a good sausage taste and surprisingly the biscuits, even though they're microwaved, are fluffy and tender.
Yes! Bob Evans microwaveable sausage gravy is excellent! I'm sure you can make it just as good from scratch, but why?
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Yep, J.C. Potter or Blue-Gold only, heah.
You're assuming I have a choice?
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(http://www.joes-coffee-shop.com/front.jpg)
(http://www.joes-coffee-shop.com/*site/scaled-images/web/sign-jpg-213x272.jpg)
They have some good sausage gravy and biscuits....
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You're assuming I have a choice?
Well, I just...yes. Is there anything yankees can't bumblef*ck-up?
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They aren't awful. I add some real drippings and it tastes homemade. Really.
The ones from Southwestern Mills (Wonder Bread) are great. As good as my own.
I love adding sage or poultry seasoning to mine.......yum.
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Well, I just...yes. Is there anything yankees can't bumblef*ck-up?
Seafood, Italian, Greek, Irish. That's pretty much it.
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Seafood, Italian, Greek, Irish. That's pretty much it.
If there is such a thing as Irish cuisine, I'd be willing to bet that it's "bumblef*cked" at its best.
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You know how they say to never food shop when you're hungry because God only knows what you'll end up buying? We were in Sam's once shopping while starving, and so we bought on impulse "country fried steak" with "gravy." That gravy was so vile, so nasty and so revolting. It was exactly like wallpaper paste, seasoned with Elmer's glue. I don't remember the brand, but just avoid it all.
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You know how they say to never food shop when you're hungry because God only knows what you'll end up buying? We were in Sam's once shopping while starving, and so we bought on impulse "country fried steak" with "gravy." That gravy was so vile, so nasty and so revolting. It was exactly like wallpaper paste, seasoned with Elmer's glue. I don't remember the brand, but just avoid it all.
We buy country fried steaks at Walmart, but they don't have gravy with them. They make nice sandwiches, but they work better covered in gravy as an open faced sandwich.
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If there is such a thing as Irish cuisine, I'd be willing to bet that it's "bumblef*cked" at its best.
There's a few things I like, such as shepherd's pie (with the Guinness) and corned beef and cabbage , but for the most part, yeah, Dennis Leary had it right:
"I was in Barnes & Noble the other day. I saw a book entitled 'Irish Cuisine,' and I laughed my balls off!" Irish Cuisine?! What are we famous for cuisine-wise? We put everything in a pot and we boil it for seventeen and a half hours straight, until you can eat it with a straw. SLUUURP! Thanks, Ma. Where's dessert? Okay, there it is. SLUUURP. Thanks, Ma. It's not a cuisine, folks. That's penance."
But if I was gonna eat breakfast anywhere in the world, Ireland would be it. HUGE breakfasts, and none of that sissy carbs crap.
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Wow I thought everyone knew sausage gravy. As American as apple pie and my Nana!
Cindie
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There's a few things I like, such as shepherd's pie (with the Guinness) and corned beef and cabbage , but for the most part, yeah, Dennis Leary had it right:
But if I was gonna eat breakfast anywhere in the world, Ireland would be it. HUGE breakfasts, and none of that sissy carbs crap.
I used to get breakfast at this place called Zachary's in Santa Cruz. Hippies would wait in line for more than an hour to get seated. I know, who would wait that long for breakfast? Well, I would at this place.
If it was a day that I had absolutely nothing else I had to get done, I would order the following.
Mike's Mess
Coffee
Guinness
The hot coffee and the lukewarm stout were perfect if sipped alternately, from either side of the plate.
A Mike's mess consists of the following:
Huge bed of home fries topped with
-scrambled eggs
-cheese
-bacon
-onions
-mushrooms
-peppers
-sour cream
-olives
-anything else they had that you wanted thrown on top.
I imagine that was pretty close to an Irish breakfast.
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Same here. It's one of my basic food groups.
Mine too, along with pork chops (any kind of meat, actually), mashed potatoes, and beans....
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Good lord is it that difficult? Sausage Gravy? I mean, I can understand you might not know how to prepare it, if you are an unfortunate one, but sheesh.....Sausage. Gravy. DER! :thatsright:
Yep. The blind men and the elephant story was made for them. They live with blinders on.