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smoked sausage gravy, and andouille sausage

post #1 of 15
Thread Starter 
I decided to smoke a sausage chub yesterday for some biscuits and gravy today. I had never used smoked sausage for the gravy before. I have done fatties before but I must say I like this way more. I think BBQ Engineer was who gave me this idea but not sure.
Well here is the sausage smoked yesterday. I had 1lb of homemade potato sausage and I also decided to smoke some andouille I had made a couple weeks ago.
I cut up about 3/4lb of store bacon and crisped it up. Then removed that and tossed in the diced up potato sausage from yesterday in. Let it start sweating and crisping up and mixed everything back together. After adding the milk and flour I put a pinch of rosemary and garlic powder in. Also a tad of paprika for color. We only had time for store bought biscuits today but I did rub them with some butter and some CBP to the tops. Thanks for lookin and here are the pics
heading to the smoker

all done and resting

sliced chub

check out the onions and such in the andouille(this stuff is amazing)

all together

all done
post #2 of 15
That is a great looking sausage and gravy, it's so nice how the smoke flavor is just all through the gravy. Nice job!
post #3 of 15
Thread Starter 
Ya that mellow smoke flavor through the gravy is great...I also really like how the rosemary complimented all the flavors as well.
post #4 of 15
Wow that looks great thanks for sharing
post #5 of 15
This is a good recipie for sausage breakfast too... Though I usually make it with bulk sausage or a fattie;

Farmers Breakfast

Fry up potatoes (fresh, leftover boiled, or from a bag). Toss in precooked sausage and stir till the sausage is warmed through. (If cooking sausage that day, use the grease to fry the potatoes.) There should be about 1/2-3/4 as much sausage as potatoes. Test and correct the seasoning. Pour lightly scrambled eggs over, stir, reduce the heat and stir till the eggs are done. (The eggs should cook mostly from stored heat so as not to overcook.) You only need enough egg to just coat the sausage and potatoes, figure on about 4-5 eggs for 2lb of potatoes and 1lb of sausage.

Test and correct the seasoning and serve it forth in warmed bowls or on a warmed plate with Mcillheny's available for folks that want a little heat.

This is very filling, so figure a 3lb recipe will feed 4-5 people a nice breakfast if nothing else is served. Leftovers reheat nicely.
post #6 of 15
Looks sweet did I miss the andullie sausage view?

THe recipee above is similar to what I am eating for breakfast now, But Chrizo with scrambled eggs and cheese all hot and melted together, Salsa goes well in it to...
post #7 of 15
Jerod, that's some fantastic lookin' gravy! I loved that andouille shot, and the others looked pretty darn good too.... Congratulations on some serious chow there, and points for great cooking!

post #8 of 15
I just ate supper an hour ago, but I could eat about 5 lbs. of!!!

post #9 of 15
Man that looks great! points.gif
post #10 of 15
I think you are my long lost brother!!!!!!! I LOVE ME SOME BISCUITS AND GRAVY. Can i come to visit???points.gif
Also... (edit here) I was just in Wyoming for a week. Should have looked you up... Next time for sure!
post #11 of 15
Straight beauty eh.............
post #12 of 15
Thread Starter 
Thanks Johnthank you !Yes you should of. Next time !
post #13 of 15
how did you make the andouille?
post #14 of 15
Excellent meal, reminds me of when I used to have breakfast in Jaxckson Hole. Now that will stick to your ribs and taster buds. Points to you my friend.
post #15 of 15
that's awesomepoints.gifGotta ask though? What is potatoe sausage?
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