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  • Sausage Gravy

    From Sean Dennis@1:18/200 to All on Sat May 17 21:02:08 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage Gravy
    Categories: Abfarr, Ffbb, Pork
    Yield: 4 Servings

    1/2 lb Sausage, bulk, crumbled
    6 tb Oil, vegetable
    1 ts Salt
    1 ts Pepper, white
    3/4 c Flour, all-purpose
    5 c Milk, whole, divided

    Place the sausage, oil, salt, and white pepper in a 12-inch cast-iron
    skillet over medium heat. Cook until the sausage is done, 3 to 5
    minutes, breaking it up into pieces until the sausage is in 1/2-inch
    chunks.

    Add half the flour and stir until incorporated. Add the rest of the
    flour and stir again until it is all incorporated. Reduce the heat to
    medium-low. Cook, stirring occasionally, for 5 to 7 minutes, until
    the roux is just beginning to brown.

    While the sausage mixture is cooking, heat 2 cups of the milk in a
    small saucepan over medium-low heat. Do not let it boil.

    Once the sausage mixture has cooked, add the 3 cups cold milk all at
    once, whisking to break up the flour. Whisk continuously until the
    gravy thickens. Once the gravy begins to thicken, add half of the
    heated milk, whisking until it begins to thicken again. Add the
    remaining warm milk and whisk to combine. Turn the heat off and let
    the gravy sit for 5 minutes, stirring occasionally. Serve
    immediately.

    From: The 18 Wheeler Restaurant
    : Taylor, Missouri

    Recipe from: Alton Brown
    : Feasting on Asphalt - The River Run
    : Stewart, Tabori & Chang
    : ISBN: 978-1-58479-681-7

    MMMMM

    -- Sean

    ... Why is there an expiration date on sour cream?
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ben Collver@1:18/200 to All on Thu Oct 1 10:38:04 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sausage Gravy
    Categories: Breakfast, Biscuits, Sauces
    Yield: 6 Servings

    1 lb Pork sausage
    3 tb Unsalted butter
    1/4 c All-purpose flour
    3 c Milk
    1 tb Maple syrup
    2 ts Salt; or to taste
    1 ts Black pepper
    1/2 ts Fresh sage; chopped
    1/4 ts Crushed red pepper
    Biscuits; for serving

    Preparation time: 10 minutes
    Cooking time: 15 minutes

    Creamy, peppery Southern sausage gravy made on the stovetop with a
    touch of maple syrup. It's ready in about 25 minutes and made for
    spooning over warm biscuits.

    Heat a large, heavy-bottomed skillet over medium-high heat. Once the
    pan is hot, add the pork sausage and cook until completely browned,
    breaking it up with a wooden spoon as it cooks.

    Reduce the heat to medium and add the butter. When the butter melts,
    stir in the flour until it combines fully with the sausage fat. Stir
    in the salt, black pepper, sage, and crushed red pepper flakes.

    Slowly pour in the milk while stirring constantly. Bring the mixture
    to a boil, then reduce the heat to low and simmer for 5 to 10
    minutes, stirring occasionally, until thickened.

    Stir in the maple syrup and cook for 2 minutes more, stirring
    occasionally. Taste and add more salt or pepper if needed.

    Serve warm over biscuits.

    Recipe by Tanya Harris

    Recipe FROM: <https://www.myforkinglife.com/sausage-gravy/>

    MMMMM


    Wherever you go, there you are!

    --- MBSE BBS v1.1.7.2 (Linux-x86_64)
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)