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Originally Posted by mattm

I was all fired up for breakfast gravy the other day. I made bacon gravy this time. Fried it up put grease into my black iron skillet. Went to get the flour and was completly out. Oh well looks like we're having cormeal gravy. Poured in the cornmeal and crumbled up about 4 slices of bacon. Cooked that a while then added my milk. went for the salt to season it up. No salt. Had saltless eggs and gravy and it was still great.

My physician, Dr. Ben Dover, said that salt is the enemy. I was having circulation problems.

Gave up using salt. I grow and use a bunch of herbs now. I don't miss the salt now and I don't get frost bite in my toes any longer. (advice from an old dude.)

I was all fired up for breakfast gravy the other day. I made bacon gravy this time. Fried it up put grease into my black iron skillet. Went to get the flour and was completly out. Oh well looks like we're having cormeal gravy. Poured in the cornmeal and crumbled up about 4 slices of bacon. Cooked that a while then added my milk. went for the salt to season it up. No salt. Had saltless eggs and gravy and it was still great.

Brown rules......It means you have cook the flour, add a little crystal hot too it, and your tongue will beat your brain silly

You better have one of these handy just in case your heart stops during breakfast. But I have to admit it sounds great, Key-meister.

Congrats ! will be calling tomorrow for a full report and to bull****

Well...I made it for the 1st time....and wow!

I used a combination recipe from Benncool and ar hvac man....


Letting it cool in the frdge tonite, and tomorrow watch-out.

Burritoes stuffed with hash browns, eggs, country fried steak and cheese.

Then topped with sausage gravy.........

I start with Jimmy Dean Hot, brown up and add two heaping soup spoons of flour, add milk to 3/4 full on a #8 Griswold. Add a touch of Kitchen Bouquet. I was taught by my grandmother and the old timers would never dream of serving white gravy. Sometimes I do onions sometimes not.

Bodeen

Originally Posted by illdoit

if he is italian, it's gravy until it hits the pasta...then it is sauce

In Philly, it's called "red gravy" whether it is simmering on the stove or ladled over al dente pasta.

Originally Posted by hvacker

Something I lerned from Julia a time ago is if the gravy is too thin Wondra instant blending flour can be added and not have that uncooked flour taste.
If the sausage is lean I'll toss in some butter. Sometimes I'll toss it in anyway.

Sometimes I'll use half & half instead of milk. We don't use milk much and H&H has a really long shelf life.
But simply sausage, milk, flour, salt, pepper.

And if the gravy looks just right in the pan it will be too thick on the plate. It thickens as it cools so let it be a little thin in the pan.

To thicken gravy thats too thin: Mix cold water and flour, add to gravy and boil. Corn starch works too, just use much less.

Originally Posted by A/C guy's chick

just pondering if this would be called a sausage dish, yes maybe but the gravy is red. so if eaten at breakfast it'll need some garlic toast right I love garlic toast for breakfast..

if he is italian, it's gravy until it hits the pasta...then it is sauce

Originally Posted by TheDuke

sweet sausage normally use about 5 lbs of them boil them in a big pot, never poke them with a fork if you want them soft.
once there don use like four 29 oz cans of tuttorosso tomato sause in another big pot teas spoon of sugar, some spices let the sausage sit in that for a few hrs on a real low flame then them thing get so soft like butter .
remember if you poke them with a fork they stay hard

then we make macaroni and have with some riccatto pot cheese
great dish

just pondering if this would be called a sausage dish, yes maybe but the gravy is red. so if eaten at breakfast it'll need some garlic toast right I love garlic toast for breakfast..

Originally Posted by TheDuke

sweet sausage normally use about 5 lbs of them boil them in a big pot, never poke them with a fork if you want them soft.
once there don use like four 29 oz cans of tuttorosso tomato sause in another big pot teas spoon of sugar, some spices let the sausage sit in that for a few hrs on a real low flame then them thing get so soft like butter .
remember if you poke them with a fork they stay hard

then we make macaroni and have with some riccatto pot cheese
great dish

So this is a recipe for a marinara type meat sauce for pasta, correct?. This isn't your breakfast variety of sausage gravy??

sweet sausage normally use about 5 lbs of them boil them in a big pot, never poke them with a fork if you want them soft.
once there don use like four 29 oz cans of tuttorosso tomato sause in another big pot teas spoon of sugar, some spices let the sausage sit in that for a few hrs on a real low flame then them thing get so soft like butter .
remember if you poke them with a fork they stay hard

then we make macaroni and have with some riccatto pot cheese
great dish

Something I lerned from Julia a time ago is if the gravy is too thin Wondra instant blending flour can be added and not have that uncooked flour taste.
If the sausage is lean I'll toss in some butter. Sometimes I'll toss it in anyway.

Sometimes I'll use half & half instead of milk. We don't use milk much and H&H has a really long shelf life.
But simply sausage, milk, flour, salt, pepper.

And if the gravy looks just right in the pan it will be too thick on the plate. It thickens as it cools so let it be a little thin in the pan.

Something I lerned from Julia a time ago is if the gravy is too thin Wondra instant blending flour can be added and not have that uncooked flour taste.
If the sausage is lean I'll toss in some butter. Sometimes I'll toss it in anyway.

Sometimes I'll use half & half instead of milk. We don't use milk much and H&H has a really long shelf life.
But simply sausage, milk, flour, salt, pepper.

Originally Posted by ar_hvac_man

Sounds good but I bet it aint got nothing on Hardees.

Sarcasm? Or have you seen the light.

Sounds good but I bet it aint got nothing on Hardees.

New England style.

2 lbs MacKensie Vermont sausage meat.
1 lb cheap sausage meat. Armour or equal.
1 med to large onion.
Olive oil.
1 tablespoon K-Paul "Meat Magic"
Milk
Thickening flour like Wondra.

Dice up onion and sauté it in a large (not cast iron ) pot. Use the olive oil for sautéing.

When the onions are transparent start adding the sausage meat. Break it up well. Add the Meat Magic as you go.

When the meat mixture is completely cooked, put it in a colander and let the fat drain away. Return the meat back to the pot. Cover the meat with room temperature milk. 1/2 to 3/4 of an inch above the surface of the meat. Heat the mixture up to just below simmer and thicken it with the Wondra flour.
~~~~~~
Go easy on the milk/gravy. I think the biggest turn off when I eat out is when the cook try to make 55 gallons of sausage gravy with 1 lb. of sausage.

I add a little sour cream. gives it good flavor.

Grandmama's gravy

She always used LARD, and flour to make her gravy, she would brown the gravy in cast iron skillet.
Maybe 2 tablespoons of lard
1/2 cup flour
black pepper/salt

Brown it like I mean cook the flour , then add milk and cook sausage in another pan crumbled up and pour gravy into sausage pan and serve with homemade biscuits.

I still remember it , but have never been able to copy it exactly.