When you learn how to make gravy, you will find many different kinds and a lot lies in your own personal choice. I prefer a gravy with milk or cream made with flour as a thickening in a sausage gravy and a gravy to serve with fried chicken. With roasted chicken, roasted turkey and most beef recipes, I prefer a water gravy made with cornstarch as thickening. Don’t ask me why! This is just my preference.
For some learning how to make gravy is not a necessity. It has been the thought by many as a poor man’s food. Today when so many people are health conscious, it has been one food recipe that many have totally given up in their diets. It is too bad because it is very cheap to make and you can add some peas to it or other vegetables; served over biscuits it makes a great economical lunch. If one does not overindulge in the portion size, it is not bad for the diet.
When I make sausage gravy, sometimes I make it with bulk sausage in the gravy. Other times I will cook sausage patties or sausage links then make the gravy with the drippings. This depends on my mood .If I am having company for breakfast I like to serve a platter of meat. However I decide to do it the first step is to brown the meat; if patties or links are used, remove them from the skillet when done cooking and keep warm. Leave the crumbled cooked bulk sausage in the skillet for sausage in the gravy.
Add about 1/3 cup of flour to the drippings in the skillet (or to the sausage); stir to blend. Slowing add whole milk (3 to 4 cups) stirring constantly to blend. Season with salt, pepper and other seasoning if desired and cook gravy until thickened. Serve gravy over hot biscuits.
Pour off all fat leaving only 2 tablespoons. Scrape brown crumbs loose from bottom of skillet if there are any. Stir in 2 tablespoons flour making a paste with the drippings. Stir and cook until dark in color but do not burn. Slowly pour water into skillet stirring until smooth. Reduce heat and stir until thickened. Season with salt and pepper. Serve over hot biscuits, rice or mashed potatoes.
This is a favorite baking powder biscuit recipe. It is a little different because it has butter instead of solid shortening and eggs in it which changes the flavor and texture. It makes very delicious biscuits!
Preheat oven to 425F degrees.
Sift the flour with baking powder and salt. Cut butter into the flour mixture with a pastry cutter. Add eggs and blend in milk to form a soft dough. Knead a little on a floured board until dough holds together. Roll out to ½ inch thickness and cut with a biscuit cutter. Bake on a lightly greased baking sheet about 20 minutes or until done.Painless Cooking › Pork › Making Gravy
Search this site:
Jun 18, 18 04:15 PM
Learn how to make torte recipes from various parts of the world; recipes for pineapple and cream, Warsaw, German Black Forest, Sachertorte and European carrot torte recipe.
Jun 17, 18 12:58 PM
Learn how to make dumplings American style for entrees or desserts; recipes for old fashioned “boiled in a cloth” dumpling with hard sauce, with leavening and without, some rolled and others dropped.
Jun 12, 18 03:35 PM
Learn how to cook ribeye steak with information on seasoning and recipes for Chinese beef and rice, Steak Diane, Steak Bordelaise and Italian beef steak.
Jun 05, 18 12:41 PM
Learn how to make gateau recipes like the traditional French versions with selections of cake flavors and fillings; also included recipes for Gateau Saint Honore and Gateau Pithivier.
Jun 02, 18 02:43 PM
How to barbeque beef ribs or beef short ribs on the grill using honey mustard marinade or spicy barbeque sauce producing delicious flavor.