Biscuits & Gravy Question

theChas. said:

After making the roux, to make the pork gravy,  does one just add crumbled
ground pork to the roux, plus salt & pepper?  Is that all there is to it?
Any other seasonings or herbs?

--
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here is how I do it. I cook the sausage, take out and crumble, then
use the fat to make the roux. You may want to take out some of the
fat, depending how much you have. Then make a white gravy, add lots of
fresh ground pepper, taste for seasoning, and put the crumbled sausage
back into the gravy, heat and serve over the biscuits.
Rosie

"theChas." <[email hidden]> wrote in message
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Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Yep, yep and nope, just start stirring in the milk, a cup or so at a time
until its thick like you want it. I've added things like chopped parsley
and even sherry when I was making a gravy for fried chicken. Don't think it
would go too well with just biscuits. I like to keep it simple..

Paul

"theChas." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

That's the way I do it, but I don't overwhelm the sauce with an awful *lot*
of sausage. I like using meat more like a seasoning here. Good sausage might
have some seasoning of its own, like sage or thyme. I like to add a little
onion powder to add depth to the gravy and think about letting half a bay
leaf soak in there for awhile. In the bad ol' days, I would have used
half&half or milk, these days I use skim milk or fat free half&half.
Edrena

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Start by crumbling and browning the sausage, with a little onion if you
like. Then add some flour, and cook for a bit. Then warm milk, stir and
simmer until thickened, add salt if needed and lots of freshly ground
black pepper.

1 lb bulk sausage
1/2c diced onion
6 TB flour
3.5 to 4c warm milk.
Salt as needed
Lots of black pepper

--
Peter Aitken

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

I always add some chicken stock somewhere in the mix. It gives the
gravy depth. Let's face it, simple pork sausage, flour, and milk can
be pretty dull, even with S&P. Spoon it over fat 'n flour biscuits
and we're talking a carbo white-out. A good spiced sausage and some
added bacon grease will help, but still... I can't imagine a breakfast
milk gravy without some chicken stock. Stock, canned broth, even
bullion is better than nothing at all.

nb

notbob said:

Let's face it, simple pork sausage, flour, and milk can
be pretty dull, even with S&P.

I gotta disagree with you there. That's just the kind of stuff I love!

--
Zilbandy

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Another method you might want to try is to slowly add the flour with the
cooked ground pork while it browns further, instead of making/using a
roux. However, drain most of the grease first, before adding the
flour. Or, use both, or just the roux. That's what's so nice about
cooking, it's "chef's choice" <G>.

Sky, who just adds the flour to the sausage

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

I think plain gravy is a bit boring and flat... I made some wonderful
gravy awhile ago with a diced onion, some red bellpepper, and garlic
all fried up with the sausage. I know it's not traditional but it had
a lovely depth of flavour.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

I always add some chicken stock somewhere in the mix. It gives the
gravy depth. Let's face it, simple pork sausage, flour, and milk can
be pretty dull, even with S&P. Spoon it over fat 'n flour biscuits
and we're talking a carbo white-out. A good spiced sausage and some
added bacon grease will help, but still... I can't imagine a breakfast
milk gravy without some chicken stock. Stock, canned broth, even
bullion is better than nothing at all.

nb

Why don't you add some truffles and cognac?

--
Peter Aitken

Peter A said:

Why don't you add some truffles and cognac?

There ya' go ....a French Bubba.

nb

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Yep. That's it.

OK, I add a drop or two of Lea and Perrin's (and a pinch of thyme)....
YMMV.

--
See return address to reply by email

Skyhooks" <[email hidden]> wrote in message news:[email hidden]...

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Another method you might want to try is to slowly add the flour with the
cooked ground pork while it browns further, instead of making/using a
roux. However, drain most of the grease first, before adding the
flour. Or, use both, or just the roux. That's what's so nice about
cooking, it's "chef's choice" <G>.

Sky, who just adds the flour to the sausage

I just add flour to the sausage as well. when it is all wet and coated it is the equivalent of a rough i guess. Then add the milk. never measure the milk, just depends on how thick it gets. If you don't eat it all remember you may want to thin it out when reheating.. We always eat it all though.. 😄

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

Here's the method I've always used.

SAUSAGE GRAVY A LA FRUG

1 lb. good quality bulk sausage (Bob Evans’ if possible)
¼ c. finely minced onion (optional)
6 T. flour
1 qt. milk
salt and pepper, to taste (I don’t add any since the sausage already has
enough seasoning)
Tabasco, optional (again, I don’t use this because I buy the hot sausage)

If using onion, saute in a small amount of vegetable oil or bacon fat in
a deep skillet until translucent. (I don’t always add the onion when
I’m feeling lazy. It’s still very good without it.) Add sausage and
brown, breaking up into small bits. When browned, sprinkle flour over
and stir until flour is browned. (If necessary, add extra fat or oil,
approximately 2-4 T., before adding flour. There should be
approximately 4-5 T. fat.) This will be a fairly dry roux so be careful
not to let it scorch. When flour has colored slightly add cold milk.
(I always add cold milk rather that hot as many recipes, including this
one, originally - recommend. I have found that when hot milk is added
the flour begins to thicken the gravy much sooner and it will tend to
lump if you are not quick to stir it. With cold milk the flour has time
to dissolve into the milk and be evenly distributed before it starts to
thicken and you have time to get it well mixed. I never get lumps this
way.) Continue cooking gravy over med-high heat until it starts to
thicken. Reduce heat to low and continue cooking, stirring frequently,
until gravy is very thick. Serve over Sheron’s Biscuits. I find this
recipe makes enough to go with 6 of Sheron’s Biscuits. So I guess
that’s 3-6 servings.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

The Joneses said:

"theChas." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

That's the way I do it, but I don't overwhelm the sauce with an awful *lot*
of sausage. I like using meat more like a seasoning here.

I like lots of sausage in my sausage gravy. Hate it when
I eat it out and get gravy with the rare tiny fleck of
sausage.

Quoted message said:

Good sausage might
have some seasoning of its own, like sage or thyme.

I have made sausage gravy with regular breakfast-style
sausage, which around here has plenty of flavor and
seasonings in it, but I found I like it best to use the
"hot" version of breakfast sausage (I usually buy Bob
Evans hot bulk sausage). The gravy needs no additional
seasoning the way I make it with lots of sausage in it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

notbob said:

theChas. said:

After making the roux, to make the pork gravy, does one just add crumbled
ground pork to the roux, plus salt & pepper? Is that all there is to it?
Any other seasonings or herbs?

I always add some chicken stock somewhere in the mix. It gives the
gravy depth. Let's face it, simple pork sausage, flour, and milk can
be pretty dull, even with S&P.

Hmmm? You must get some pretty bland sausage where you
are. Chicken stock is so not necessary if you have a nice
spicy sausage.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate Connally said:

Hmmm? You must get some pretty bland sausage where you
are. Chicken stock is so not necessary if you have a nice
spicy sausage.

I probably shouldn't have said sausage, which implies ground pork
usually spiced in some way. Actually, I've been buying ground pork
which has nada. It's cheaper than sausage and the chicken stock works
well.

nb

notbob said:

which has nada. It's cheaper than sausage and the chicken stock works
well.

Oh yeah ...there's one other reason. I like it.

nb

notbob said:

notbob said:

which has nada. It's cheaper than sausage and the chicken stock works
well.

Oh yeah ...there's one other reason. I like it.

nb

Are biscuits and gravy gonna be on the menu for breakfast at the
cook-in? 😉

I am thinking of making some homemade sausage.. I just got the book
Charcuterie, and it is tantalizing me. Plus, it looks like it is very
easy to make and smoke bacon.

I am thinking of a good old fashioned southern breakfast one of those
days... I have the White Lily flour now to make really good biscuits,
and I am also thinking of fried apples alongside all this.

Christine

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

I like lots of sausage in my sausage gravy. Hate it when
I eat it out and get gravy with the rare tiny fleck of
sausage.

I agree, but the "low sausage" gravy is surely more traditional. I
believe the recipe originated as a way for poor folks to stretch a
little bit of sausage into a meal for a lot of people.

--
Peter Aitken