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Thread: Sausage Gravy

  1. #14
    Join Date
    Mar 2008
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    State of Confusion/WV
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    21
    I add a little sour cream. gives it good flavor.

  2. #15
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    13,864
    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.
    Last edited by Green Mountain; 08-25-2008 at 11:06 AM.

  3. #16
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    Mar 2007
    Location
    NW AR
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    2,478
    Sounds good but I bet it aint got nothing on Hardees.

  4. #17
    Join Date
    Dec 2003
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    2,432
    Quote Originally Posted by ar_hvac_man View Post
    Sounds good but I bet it aint got nothing on Hardees.

    Sarcasm? Or have you seen the light.

  5. #18
    Join Date
    Feb 2004
    Location
    New Mexico
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    5,739
    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.
    "What Fools these mortals be"....Puck

  6. #19
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,739
    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.
    "What Fools these mortals be"....Puck

  7. #20
    Join Date
    Aug 2002
    Posts
    490
    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

  8. #21
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by TheDuke View Post
    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??

  9. #22
    Join Date
    Jan 2008
    Location
    Texas
    Posts
    960
    Quote Originally Posted by TheDuke View Post
    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..
    You don't have to ASK

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  10. #23
    Join Date
    Oct 2006
    Location
    Baltimore
    Posts
    374
    Quote Originally Posted by A/C guy's chick View Post
    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

  11. #24
    Join Date
    Mar 2007
    Location
    NW AR
    Posts
    2,478
    Quote Originally Posted by hvacker View Post
    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.

  12. #25
    Join Date
    Jun 2007
    Location
    The Twilight Zone
    Posts
    2,964
    Quote Originally Posted by illdoit View Post
    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.

  13. #26
    Join Date
    Aug 2003
    Location
    Sunny Central Florida
    Posts
    70
    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

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