O/T sausage gravy

not tractor related, but I am looking for help anyway. On another forum, I have come across a reference to " sausage gravy ". I have never heard of this here in England, but I am sure that one of you good people in North America will have a recipe for it, and I hope that someone could let me and my wife know how to make it. There was also a mention of " biscuits " to go with the gravy, help with this would also be appreciated. Thanking you in advance, Phil.
 
I cant cook it myself but you sure are missing out if you have never had some. Its a white gravy with sauage pieces in it and pour that over a couple biscuits that you cut in half and open up. Man thats some fine eatin. It will make your tongue slap yourself in the forhead.
 
A pound or two of good quality loose pork sausage(just a salt and pepper seasoning).... brown it up in a good quality iron skillet, crumbling it up as you cook it... once browned/slightly crispy, add enough milk to cover it, plus a cup or two... thicken with flour like you would any other gravy(wisk a 1/3 cup of flour into a cup of cold water, pour into pan with sausage and milk, stir in as you bring back to a boil, maybe a minute of cooking after that to allow thickening). Add a good amount of fresh ground black pepper.

Serve on mashed potatoes, or homemade biscuits(I will let someone from south of the Mason-dixon provide directions for these).
 
(quoted from post at 09:35:41 03/26/15) I cant cook it myself but you sure are missing out if you have never had some. Its a white gravy with sauage pieces in it and pour that over a couple biscuits that you cut in half and open up. Man thats some fine eatin. It will make your tongue slap yourself in the forhead.


Definitely "Good Eats", a comfort food that will sooth the soul on ever the worst of days.
 
(quoted from post at 06:23:31 03/26/15) not tractor related, but I am looking for help anyway. On another forum, I have come across a reference to " sausage gravy ". I have never heard of this here in England, but I am sure that one of you good people in North America will have a recipe for it, and I hope that someone could let me and my wife know how to make it. There was also a mention of " biscuits " to go with the gravy, help with this would also be appreciated. Thanking you in advance, Phil.


I can't give you details on the gravy but it is a white gravy with cooked breakfast sausage thrown into it. The sausage would be crumbled.Very good over biscuits.What you call biscuits,we call crackers or cookies.Our biscuits are simple to make.Flour,water,baking powder.Bake for 12 to 15 minutes.I'd need the wife to get the recipe but she's over in London right now.
Biscuits and gravy.Durn, my mouth is watering now!
 
Phil,
I make it as RG Martin... but once the sausage is nicely browned, I add the flour right into the sausage to make a rue (you wife will know that term). Then I cook it a bit more so the flour gets "cooked". After that, I slowly add in the milk and season to taste with salt and black pepper.

The biscuits are called baking powder biscuits. Recipes will abound on the web. (Very light tender on the inside, a little browned and slightly crispy on the outside).

Biscuits and gravy was one of my dad's favorites... with two eggs basted or over-easy on the side.
 
It was served over toast in the Marine Corps for breakfast and commonly called "SOS" (S--t On A Shingle).

After I left the Corps, I didn't hear much about it until about 20 years ago civilians started going ape over it on biscuits.
 
I always like some sage and red pepper in the seasoning mix. Last time we butchered we used a premixed sausage seasoning called Old Plantation. Pretty tasty! Buttermilk biscuits it you want to get "fancy." All this talk is making me hungry.
 
Here in North Idaho, "Gravy" is it's own food group.

There is a local diner where we go all the time. I personally get a 4 egg Sausage and cheese omelet, a HUGE pile of hashbrowns, and then they lady cookin SMOTHERS it all with that gravy!! OH YA!!!!

Heaven on a plate right there...

I used to have a recipe for the gravy, and then I just used those Pillsbury "pop" biscuits. They were PERFECT! :)

Bryce
 
Der-Dutchmen in ohio needs a lesson on how to make it , they put half sausage and half hamburger in it and it tasted bad, though the amish could cook guess I war wrong
 
I thank you all for the good information! It took 45 minutes to get 10 replies, I knew that this forum was GOOD!! We go for groceries on Friday, I will look for a change in my feeding routine next week. Thanks to each and every one of you, Phil.
 
It is also called "Sawmill Gravy" and is a staple for biscuits and gravy, also very good over boiled potatoes as one of my favorites at grandmas growing up. I, like grandma, eyeball it so I don't have a recipe but Alton Brown did one on his show, heres that recipe: http://www.foodnetwork.com/recipes/alton-brown/sawmill-gravy-recipe.html
he also has a link to biscuits, which are a very specific item I don't make from scratch.

a couple of key things. Depending on how you want to use the gravy, you can crumble the sausage and use it all or reserve 3/4 of it for a less meatier gravy (grandma served as patties with the aforementioned boiled potatoes, then the gravy went over both).

depending on your sausage, you may want to drain some grease, you need about 2 tablespoons, but ideally you want near equal ratios of flour and grease. this is the basis for any roux, you do not want the flour/grease mixture to get very dark before adding milk, but you do want it cooked.

DO NOT USE SKIM MILK, even 1% is a bit lite. 2 percent is decent for gravy making.

Sausage selection is important, you need enough fat to make sure you get sufficient grease. The sausage will also impart most of the gravy's flavor so pick a sausage that compliments the meal. I avoid "flavored" sausage like maple breakfast sausage. Instead I prefer a mild or medium Italian or straight breakfast style, something with a fair bit of herb and spice. Taste the gravy before adding salt and pepper, as you may not need much if any seasoning.

It won't look like much when done, but its good stuff.
 
I remember SOS being creamed chipped beef, but the way we made it at home was with hamburger and brown gravy over bread. It's still one of my all-time favorite meals. My dad used to make it, he threw chopped onions and salt and pepper in it. makes me sad for the old days. Life ian't anywhere as good now.
 
My Mom's SOS was made from left over roast beef cut up in gravy and then we put it on bread.
 
The Navy made it with sliced chipped beef, the Marine Corps made it with browned hamburger. I didn't mean to infer it wasn't good eating. In the Corps it was once said you had to develop a taste for it. Mess hall per mess hall, the Staff NCO messes served more of it than the troop's messes.
 
I think that is like asking people what is their favorite color. I have had multiple versions. Not sure if there is a bad one. You need to get out and travel around the country more and sample some eats. I never had it when I was a kid here until I traveled to Louisville. There was a hotel there that put on a Sunday brunch that was fantastic. One of the things on the buffet was biscuits and gravy. Must be one of the least healthy things you can eat in this world, so I limit myself to a couple times a year. You get a good one, piled on top of some flaky biscuit, you think you died and gone to heaven.
 
[u:570317cbf2][b:570317cbf2]Buttermilk Biscuit Recipe[/b:570317cbf2]

2 ½ cups self-rising flour (plus extra for flouring your surface)
2 tsp sugar (Optional)
½ tsp kosher salt
4 Tbsp Lard or vegetable shortening
4 Tbsp butter (chilled)
1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
1 tbsp melted butter (Optional: to brush on top of biscuits after baking)



1 Preheat oven to 450 F. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready.

2 Whisk together flour, sugar and salt in a medium-sized bowl. Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

3 Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

4 With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

5 Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

6 Bake for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

7 Optional: Brush the tops of the biscuits with melted butter.

[/u:570317cbf2]
 
Only ones that know that are the southern gents. Then we say Mmmmmm thats real good that biscuits and gravy .How do you make that . Then they say We ain't tellin' no yankee boy how to make that , that is secret.So just to have it we have to go south of the Mason-Dixon line. { or to the diner].
 
(quoted from post at 18:17:56 03/26/15) It is also called "Sawmill Gravy" and is a staple for biscuits and gravy, also very good over boiled potatoes as one of my favorites at grandmas growing up. I, like grandma, eyeball it so I don't have a recipe but Alton Brown did one on his show, heres that recipe: http://www.foodnetwork.com/recipes/alton-brown/sawmill-gravy-recipe.html
he also has a link to biscuits, which are a very specific item I don't make from scratch.

a couple of key things. Depending on how you want to use the gravy, you can crumble the sausage and use it all or reserve 3/4 of it for a less meatier gravy (grandma served as patties with the aforementioned boiled potatoes, then the gravy went over both).

depending on your sausage, you may want to drain some grease, you need about 2 tablespoons, but ideally you want near equal ratios of flour and grease. this is the basis for any roux, you do not want the flour/grease mixture to get very dark before adding milk, but you do want it cooked.

DO NOT USE SKIM MILK, even 1% is a bit lite. 2 percent is decent for gravy making.

Sausage selection is important, you need enough fat to make sure you get sufficient grease. The sausage will also impart most of the gravy's flavor so pick a sausage that compliments the meal. I avoid "flavored" sausage like maple breakfast sausage. Instead I prefer a mild or medium Italian or straight breakfast style, something with a fair bit of herb and spice. Taste the gravy before adding salt and pepper, as you may not need much if any seasoning.

It won't look like much when done, but its good stuff.

What he said "you may want to drain some grease"... I eat it 3/4 times a week YumYum and go light on the grease...

Put a big scoop of hash browns on the plate Break up the sausage and bread over the hash browns pour on the gravy this meal will tote you all day long...

I also luv Stoffers chip beef done up the same way...

While on the subject one of my favorite breads is HO-Cake are Hover cake are what ever it would be called... Its just self rising flour mixed with water to a batter and fried in a fry'N pan with vegetable oil... Mom's been fix'N it long as I remember she said she learned this from her mother because it waist no flour...
 
Dad was Army Air Force during W W II, stationed at Sebring FL, teaching B-17 pilots how to fly on instruments, and he said it was a staple of their diet.
 
Phil, what you call "biscuits" in England would be called "cookies" or crackers" in the US.

Our "biscuits" are similar to what you'd call a scone - but not sweet, and no currants.

Happy eating!

EDIT: Sorry, I just noticed that GVSII had already mentioned the difference in the terms biscuit/cookie/cracker between the US and the UK.
 
(quoted from post at 11:19:59 03/26/15) I remember SOS being creamed chipped beef, but the way we made it at home was with hamburger and brown gravy over bread. It's still one of my all-time favorite meals. My dad used to make it, he threw chopped onions and salt and pepper in it. makes me sad for the old days. Life ian't anywhere as good now.


Hamburg gravy and mashed potatoes is not cream chipped beef. I can prove it since Hamburg Gravy over mashed is delicious while cream chipped beef is barely even edible. CCB is the SOS of USMC fame, which was only exceeded in the disgusting food category by the fried baloney served at MCRD Parris Island. That was truly revolting. Hash browns are also on the barely food list up here. I always thought hash browns were just a lazy cooks excuse for real breakfast food which was fired potatoes with plenty of onion and bacon in them. Sausage gravy, had it, nothing special. I'll take corned beef hash, fried potatoes and several eggs over thanks, with a stack of light and fluffy pancakes on the side.
 
(quoted from post at 07:54:08 03/26/15) The Navy made it with sliced chipped beef, the Marine Corps made it with browned hamburger. I didn't mean to infer it wasn't good eating. In the Corps it was once said you had to develop a taste for it. Mess hall per mess hall, the Staff NCO messes served more of it than the troop's messes.

When I was in the A/F over seas,SOS was made with browned ground beef.I don't think the cooks poured off the grease before it went into the sauce.Man that stuff was rough.
Now when it's made with dried beef it's great.
 
Funny to read this. Just had that for supper tonight. Its easy and quick anyway its made. Goes good on bread: toasted or not, and mashed potatoes. Thicker the gravy the better :)
 
I like biscuits like this. Replace half of the all purpose white flour with whole wheat
flour. I think the whole wheat gives the biscuits a little more texture, body and crunch around the edges.

http://www.bettycrocker.com/recipes/baking-powder-biscuits/e70c261e-066e-434d-8176-6721805a8031
 
Southern cooks make the best biscuits and I like their fried corn bread about as good as our Jiffy mix corn bread. I would be changing my insulin pump every day, eating all of those carbs.
 
I married a Hoosier--down there biscuits and gravy is one of the four food groups. Bisquik recipe biscuits are about as good as any, and her gravy is sooo good. My cholesterol, no sooo good.
 
(quoted from post at 17:51:21 03/26/15) I married a Hoosier--down there biscuits and gravy is one of the four food groups. Bisquik recipe biscuits are about as good as any, and her gravy is sooo good. My cholesterol, no sooo good.

Gravy is considered a beverage in Indiana.
 
Chocolate is #1 on the food pyramid .

I go to a place that sells supplies to restaurants, GFS, and buy country gravy mix. Just add water and sausage.

Ingredients on bag: Hydrogenated soy and cottonseed oil, flour, maltodextrin, corn syrup solids, salt, sodium caseinate, black pepper, mono and diglycerides.

Or go to any store and buy Pioneere peppered old fashion biscuit gravy mix, then heat water to a boil and add mix.
 

Heck, around here (KY), you can even buy it pre-made in a can. Just heat and serve.


mvphoto18190.jpg
 

We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.

Back
Top