I'm So Bord !

[forkin pork]

I am so bord I bake biscuits
Any good recipes for Gravy?

 

[HalfSmoked]

Just plane old white gravy with spicy sausage or chip beef could make some creamed chicken with veggies in white gravy.
Could just do some biscuits with some good old home made jam and plenty of butter. Dang now I getting hungry.

Warren

 

[motocrash]

Quick and easy is a chub of sausage and a can of low sodium cream of mushroom soup.Brown sausage,add soup and 1/2 can of water,mix,simmer and add water to desired consistency.Add fresh ground BP,red pepper flake,onion and garlic powder etc to taste.

 

[Co4ch D4ve]

Here is my go to recipe for sausage gravy:

1 lb of sausage
1/3 cup AP flour
3 cup milk
Salt and Pepper to taste

Brown sausage in skillet. Stir in flour to coat sausage. Brown flour for a couple of minutes. Stir in milk. Bring to a slow boil over medium heat. Reduce heat and simmer for a coupe of minutes until thickened. Add salt and pepper to taste. Serve over biscuits.

Dave

 

[forkin pork]

Mmmm they all sound good.
I might have to make another batch, this batch is going quick. :D

 

[HalfSmoked]

Same way I do my chip beef and sausage gravy be sure to simmer for a while or you will have a flour taste.

Warren

Here is my go to recipe for sausage gravy:

1 lb of sausage
1/3 cup AP flour
3 cup milk
Salt and Pepper to taste

Brown sausage in skillet. Stir in flour to coat sausage. Brown flour for a couple of minutes. Stir in milk. Bring to a slow boil over medium heat. Reduce heat and simmer for a coupe of minutes until thickened. Add salt and pepper to taste. Serve over biscuits.

Dave

 

[browneyesvictim]

Ive been making gravy for as long as I could cook. In fact the first thing my Mom ever taught me was how to make my favorite- biscuits and gravy. The gravy is made from the sausage grease, add flour to make a paste (roux), then and your milk and salt/pepper. Of course there is more technique to it than just adding ingredients together so its not lumpy, pasty or flour tasting. I prefer Wondra or cake flour for gravy but AP will do.

But even after all of these years of perfecting it, my wife likes the mushroom soup gravy, and I say "yes dear" and smile while I throw it together.

 

[HalfSmoked]

For sure Mom knows best. My favorite gravy was when grand mom made her chicken gravy from fried chicken using the grease and particles that were left in the pan from frying the chicken.

Warren

 

[oddegan]

But even after all of these years of perfecting it, my wife likes the mushroom soup gravy, and I say "yes dear" and smile while I throw it together.

My wife is the same way. It always ends up extra salty from all my tears of shame.

 

[bluewhisper]

 

[browneyesvictim]

Now dang it bassman! You are giving away all of moms secrets!

By the way oddegan, I have long been using Better Than Bouillon for the base for gravies as well as soups (when I don't have stock). Chicken and Beef flavor is all I have ever seen locally, but I had to try this on Amazon when I saw it because we make the mushroom gravy so often:
Now I mince up mushrooms with the slap-chop and a teaspoon or so of this stuff, then continue making my gravy like above and VIOLA! Best of both worlds!

<edit- this site wont let me link the product so here is a picture. You can find this on Amazon.>

 

[oddegan]

All I've seen is the chicken and beef. I use those as well. I'll have get some of the shroom and give it a try. It must be better than tears. I take my victories one at a time. When we got married twenty some years ago she hated fish and thought beer was disgusting. I married her anyway. Now she loves fish and I have to fight her for the beer.

 

[forkin pork]

STOP ... STOP .... Stop, your all making me soooooo hungry!:D
My mom, used to make a chipped beef w/ white gravy, but mom would put it over white wonder bread toast.
Don't ask why I don't know. Anyway, I haven't had in about 40 yrs, the mom made it.

I started out takin about biscuits & gravy, and now it sounds like gravy dish mom made, only wit white bread.

I would get tears in my eyes if I could only taste mom's gravy again. But I guess I'm gonna have to start here wit what recipe ideas you all suggest, and see if I can get close. Because it's sounds like you all are on the same track with my mom recipe, and this gravy thing with biscuits and/or toast is new to me making.

So thanks for being me back to my childhood, and remembering an old favorite of mine.

Tomorrow, I start putting your recipes and suggests into action, your the best guys!

 

[tropics]

Were the biscuits Home Made Do share
Richie
http://smokingmeatforums.com/threads/cream-of-beef-aka-sos.262638/

 

[Civilian]

Here is my go to recipe for sausage gravy:
1 lb of sausage
1/3 cup AP flour
3 cup milk
Salt and Pepper to taste
Dave

Subbing in Buttermilk for half the milk is good, also a pinch of cayenne reinforces that "gravy" flavor too. Method is the same.

 

[Co4ch D4ve]

Civilian,
Thanks for the idea to sub in Buttermilk for half the milk... I will try that next time. I agree with adding a little extra flavors in there too. I usually have some cayenne or cajun flavor in my sausage.
Dave

 

[HalfSmoked]

Another way my family did the different gravies was over mashed potatoes. White bread was toasted.

Warren

 

[radioguy]

That Better than Boullion beef is great as a brisket rub/injection.

This gravy recipe has everything except the kitchen sink!

 

[SmokinAl]

Dang, that looks good.
But then every thing that the BBQ pit boys make is good.
I’ve done plenty of their recipes.
Al

 

[challenger]

Subbing in Buttermilk for half the milk is good, also a pinch of cayenne reinforces that "gravy" flavor too. Method is the same.

I like to use whipping cream 3 to 1 with milk :cool: