I am in search of a really good sausage gravy. I have tried many but they don't seem to have enough flavor or really any flavor, just like eating white sauce with sausage in it !!
I know someone out there must love biscuits and gravy as much as we do. My boys used to think breakfast wasn't complete without biscuits and on SOS days.........well lets just say there was NEVER any leftovers. Of course they are all grown up and gone now but, I'm still searching for the perfect gravy for hubby.
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When my Dad used to make sausage gravy, he always made the roux incorporating the caramelized bits of sausage left in the skillet. The gravy was more of an ivory color and very rich, he used whole milk and lots of sausage. I've never seen anyone else make the gravy this way. Frank @ KAF.
Thanks for the idea....I'll try this tomorrow morning.
While I love SOS, I've never really gotten into sausage gravy and biscuits, especially for breakfast.
But if you're looking to pep up the sauce, try making more of a blond or brown roux by cooking it longer, and then replace some of the milk with beef stock.
Great idea......using stock. I'll have to try this also !
I grew up with gravy made with the yummy bits in the pan whether it was fried hamburgers, chicken or just about anything my mama fried and had gravy with. Ohhhhh, the good old days of all that fried food. Lol
That is definitely the way to get the gravy richly flavored.
My mother always made gravy by pouring off most of the grease from sausage, fried chicken or chicken fried steak, then adding flour directly to the pan, scraping up the fond and browning the flour, then adding milk which in those days was whole milk.
A dash of worchestershire sauce and a pinch of cayanne pepper to your gravy for a flavor booster!
I absolutely agree with Frick's comment on pouring out the fat, saving the nearly-burnt bits in the pan, and adding flour. I like super-rich flavor with minimal fat, so my method could be called "(nearly) burn and return:" brown the sausage or whatever you're using (I prefer chicken giblets) until the bits stuck to the pan are very brown, remove nearly all the fat, add flour, stir and cook for a moment until the flour is brown, add liquid (preferably mushroom stock), stir, and reduce. This is NOT a speedy process, and trying to make it speedy will just make for white gravy!
One last trick is to add some mushrooms, either in the form of sliced fresh mushrooms (white buttons or cremini are fine), powdered dried mushrooms, and/or mushroom stock as the liquid. If you don't want obvious mushroom pieces, dried mushroom powder is fantastic to boost flavor without making overtly mushroomy gravy. If you can't buy powder, just whoosh a few asian dried mushrooms (any variety will do) in a spice blender until pulverized.
Where to begin.......so many great tips !!
Thank You all.......We are going to have biscuits and gravy for sunday breakfast.
Then I'm going to bake bread and cookies for g'kids.
I brown my sausage, drain off most of the grease and add the flour right on top of the sausage, just like the others. Stir in and add the milk. For more flavor, I use Jimmy Dean Hot Sausage and add a little garlic powder, as well. Yummm! Think I'll make some, soon.
I use this recipe at our soup kitchen. It makes a LOT!
Sausage Gravy for 150
150 servings, 4 ounces each.
20 pounds ground sausage, browned - reserve fat
3 pounds of unsalted butter
4.15 pounds of flour
4 gallons whole milk
1 gallon chicken broth
salt and pepper to taste
8 tablespoons sage
Brown sausage (165 degrees).
Drain, reserving fat.
In same pan, melt butter and add back 2 cups fat. Scrape up fond. Add flour and cook, stirring constantly, until flour taste disappears - about 20 minutes.
Whisk in chicken stock and milk.
Bring to a boil over low heat, stirring constantly until thickened.
Add back cooked sausage, adjust seasonings, serve over split buttermilk biscuit.
If I freeze this will it reheat well ?? I'm thinking that it should and you know It always comes in handy.
I have a few other recipes that came from a family member that worked in the school cafeteria and those are hugh quanities also.
I'm not sure if it will freeze or not - never tried it. I wouldn't be surprised if it separates a bit when frozen. Shouldn't hurt it though.
Sounds so good... I'm betting the mushrooms add umami, that "meaty flavor" the Japanese note along with sour, sweet, bitter, salty... Mushrooms are a great source of umami.
I like to use can milk in place of or in combination with regular milk. To me it gives it a richer flavor.