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Old 11-29-2009, 08:40 AM
 
Location: Coastal Georgia
37,090 posts, read 45,594,679 times
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I made biscuits and gravy for the first time and it came out awesome. We have encountered a version at some breakfast buffets that we wouldn't touch with someone else's fork..a thick white pasty tub of stuff with a few specks of brown in it.
I used a pound of well browned Jimmy Dean sausage, 1/8 cup flour, 1 cup beef bouillon, and half and half cream to the desired thickness (or thinness). It was a winner.
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Old 11-29-2009, 12:19 PM
 
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I have used a Martha White white gravy packet and put crumbled sausage in it. Simple and easy but yours does sound yummy!
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Old 11-29-2009, 12:32 PM
 
Location: Bradenton, Florida
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If I make a sausage gravy, it's a white gravy, usually packaged. Then I either cook the sausage in the gravy or cook it separately. Last time I made biscuits and gravy (within the past week or so), I made the biscuits, put the crumbled sausage on the biscuits, then poured the gravy over that. Very rich and filling, considering that's 4 biscuits, 1 lb. of bulk sausage, and over a cup of gravy.
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Old 11-29-2009, 12:39 PM
 
Location: Looking East and hoping!
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I brown loose sausage meat. Drain, make a roux of flour,milk,butter, salt/pepper, tabasco, dash of worstershire, dash cayenne.
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Old 11-29-2009, 01:01 PM
 
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Quote:
Originally Posted by LaceyEx View Post
I brown loose sausage meat. Drain, make a roux of flour,milk,butter, salt/pepper, tabasco, dash of worstershire, dash cayenne.
Mine is very similar.

I also brown loose sausage, but don't drain it. I remove the sausage and add enough flour to the fat to make a roux (if there isn't much fat I do add butter). I add a bit of salt and lots of pepper, sometimes a pinch or two of thyme or dash of garlic powder, and milk (sometimes with a bit of cream), and add back the sausage once it's thickened.
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Old 11-29-2009, 01:07 PM
Status: "could've~would've~should've used 'have', not 'of'" (set 15 days ago)
 
Location: A Yankee in northeast TN
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Brown the sausage, usually sage flavored breakfast sausage. Drain the fat, sprinkle a tablespoon or so of flour over the sausage and stir. Add whole milk about a 1/4 cup at a time while continuously stirring. Slowly add more milk, a little at a time, until desired consistency is reached. Add a dash of pepper and serve over hot buttered biscuits.
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Old 11-29-2009, 05:01 PM
 
Location: Coastal Georgia
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So, I guess how mine was different was the beef broth in the gravy rather than just the cream. I think mine makes for more gravy and more beefy flavor. I liked how the gravy was thin enough to soak into the biscuit instead of just sitting on top of it.
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Old 11-29-2009, 05:34 PM
 
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Now I am hungry :-)
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Old 11-29-2009, 09:14 PM
 
Location: Texas
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Try making it with hamburger meat instead of sausage for a different taste.

Yum yum!
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Old 11-30-2009, 06:59 AM
 
Location: The Hall of Justice
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Quote:
Originally Posted by rayneinspain View Post
Mine is very similar.

I also brown loose sausage, but don't drain it. I remove the sausage and add enough flour to the fat to make a roux (if there isn't much fat I do add butter). I add a bit of salt and lots of pepper, sometimes a pinch or two of thyme or dash of garlic powder, and milk (sometimes with a bit of cream), and add back the sausage once it's thickened.
This is what I do. I use about 3 tbsp flour to the fat from a pound of bulk sausage, and I use milk, not cream. Even skim milk thickens up from the roux, and it's plenty rich. My husband likes sausage gravy with lots of pepper.
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