Biscuits and Sausage Gravy. - Ford Powerstroke Diesel Forum

Cookin it Up! Chili, steak marinades, desserts, cookout favorites, etc....FOOD!!!

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post #1 of 57 Old 02-04-2007, 01:29 AM Thread Starter
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Biscuits and Sausage Gravy.

When I used to run down south, one of my favorites of all time was Biscuits and Sausage gravy. Up here it's almost impossible to find, and when you do, it's not even close to what I had down there. Any body have a good recipe for it? Would love to be able to make it myself the way it should be done. And since I'm asking for that, I'll throw in a request for corn bread as well. Love cornbread. Thanks all.

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post #2 of 57 Old 02-04-2007, 05:02 AM
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Making sausage gravy is a skill that takes years to perfect with that being said I'll tell you how and your just going to have to do it till you get it right.
First fry sausage in a large Iron skillet (kitchen large, not camp large).
I like alot of sausage in mine I use 4 patties this is to much for some people.
Crumble the sausage into pieces leaving the fire on low under the skillet, that sucker needs to be hot!
Set sausage aside for now
Hot skillet, take a fork and loosen the sausage that is stuck to the bottom of skillet, most sausage has planty of fat therefore plenty of grease but if the skillet looks a little dry put in some oil.
Start with about a cup of flour stiring it in slowly, untill you have a good rue, this is an important step if you like your gravy darker cook the rue longer, I like my gravy light I dont cook it so long.
Now get a gallon of milk and fill to about an inch from the top of skillet.
You have to stand over it and stir it to keep the rue from burning, slowly adding the sausage as the gravy is thickening!
Thicken gravy to your own liking, I like mine not so thick, soaks into biscuts better!
This is how I do it and it turns out very tasty, but as I said before it takes practice to get right.

As far as corn bread goes a box of Jiffy corn bread mix is about as good as it gets!

Last edited by Big Tone; 02-04-2007 at 05:09 AM.
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post #3 of 57 Old 02-04-2007, 07:01 AM
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I was in Colorado for Elk season on a guided hunt and the cook we had was exultant he made some sausage & grave that i thought was to die for when i ask him how did he make that so good he went to the garbage can and pulled out a can of sausag & grave from Costco i could not believe it.

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post #4 of 57 Old 02-04-2007, 07:18 AM
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Quote:
Originally Posted by Hayman View Post
I was in Colorado for Elk season on a guided hunt and the cook we had was exultant he made some sausage & grave that i thought was to die for when i ask him how did he make that so good he went to the garbage can and pulled out a can of sausag & grave from Costco i could not believe it.
Ya I know, You can do the above mentioned in my earlyer post but its easer to get a mix and add some extra sausage!
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post #5 of 57 Old 02-04-2007, 07:32 AM
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Yeah that's what I do. As long as you go with a good southern brand of mixes you should be fine with the results.

I take this > Amazon.com: Pioneer Country Gravy Mix: Gourmet Food

Mix in a pound of your preference of JimmyDean Sausage > Jimmy Dean - Our Products

And pour it on top of some Grands Biscuits > Amazon.com: grands biscuits: Gourmet Food

Brown up and crumble the sausage. Drain the oil off. Mix up the gravy mix. Pour sausage into gravy then when biscuits are golden apply to split open biscuits.
This way you get good quality biscuits and gravy in about 15 minutes.
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post #6 of 57 Old 02-04-2007, 10:56 AM Thread Starter
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Hey, thanks for the quick resposes guys, I'm gonna give them a try, Big Tone, thanks for the recipe from scratch, I appreciat all the answers.

Gord.

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post #7 of 57 Old 02-12-2007, 12:38 PM
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I am sooooooooo hungry now!!!! But I can't help thinking, ya gotta have chicken fried steak too!

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post #8 of 57 Old 02-12-2007, 12:51 PM
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Mexican Cornbread

I make a killer cornbread to go with a pot of brown beans and ham.
Use this corn bread mix and follow the instructions on back for regular cornbread and for the Mexican version add to this 1 cup grated american cheese, 1 jar pimientos (dices) several fresh diced jalapenos...(I use about 5) 1 can corn (drained). mix all this up and use a deep cast iron skillet, pour about 2 tablespoons oil in the skillet and put that in the oven to heat on 400* while your mixing the ingredients. When skillet is hot, take it out of the oven and pour your mix into the hot grease and place in the oven according to the instructions on the bread mix package...i think its 45-50 minutes on 400*
Awesome cornbread!

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Last edited by Clay Henry; 02-12-2007 at 01:15 PM.
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post #9 of 57 Old 02-12-2007, 02:07 PM
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I think I've seen something similar to that in my Cast Iron Cookbooks! YUMMY

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post #10 of 57 Old 02-12-2007, 04:56 PM
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Ya'll are throwing a craving on me

All this talk of good food as flung a craving on me. Looks like we need a Powerstroke Cook off.

Jim

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