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Smoked SOS?

post #1 of 6
Thread Starter 

I made a big batch of biscuits and gravy this morning for an office breakfast function.  Part way through the process a light bulb went off in my head and I got the thought of smoked sausage and gravy or smoking both the sausage and the gravy.  Has anyone had this enlightenment before me?  Looking for other pioneers willing to take the plunge.



post #2 of 6

If your not equipped to make your own sausage get some local fresh sausage and hot smoke it and while your at it throw the gravy in a aluminum pan and smoke it too, mixing every now and then.. Sounds like a plan



post #3 of 6
Depending on how hot your smoker gets you can bake the biscuits in the smoker too!
post #4 of 6

I have made gravy with smoked sausage and it came out great.

post #5 of 6

I used smoked flour to make my gravy.  Sometimes a little smoked butter too.  Gives it a hint of smokeyness that you can't figure out where it comes from.



post #6 of 6
Dave-check out my Gourmet Cowboy Gravy- I'll toss a sausage chub on the smoker and then use it for the sausage in the gravy MMMMMM TASTY!
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