I suddenly looked at the clock and muttered to myself that we might think about dinner. JennyAnyDots said, "Well, I thought I could make biscuits. There's sausage in the fridge, and somebody else could make gravy."
I said that yes, that would be good, and Jenny does make delicious biscuits, but that I really preferred meals that were more unusual and interesting.
"Original and interesting recipes" declared my young cynic, "are mess-making and have too many ingredients."
And since I am not cleaning the kitchen tonight (or, the Equuschick would like the world to know, most nights), biscuits and sausage gravy it is.
Personally, I agree with Jenny :)
ReplyDeleteUnusual and interesting has its place, but sometimes nothing beats the old standbys. What can beat biscuits gravy and sausage on a cold day?
ReplyDeleteThat's what we had! Of course, I'm sure you didn't use Pilsbury Grands for your biscuits, though! I had just made 4 loaves of bread and didn't feel like mucking about in dough again, lol!
ReplyDeleteThat happens to be one of my favorite dinners.
ReplyDeleteTonight, however, we had no sausage, and I went out and walked thirty minutes in the freezing rain/sleet (one of Texas' rare icy days! yea!!!!) for chicken wings for my wife. (And because I love walking in such weather.)
David, you and yours can come sled down our hill anytime you like.=)
ReplyDeleteGem, not biscuits from a can this time, although we are using biscuits from a can to make monkey bread for everybody at church this Sunday.
American Crusader- it was a bitterly cold day, and everybody else agreed that they were just right.
OK, dumb question from non-gravy country: how do you make the gravy to go with the sausage? The only time we have gravy is with the drippings from a roast chicken or roast beef.
ReplyDeleteMMMMM one of our favoirte easy dinners. WE use sausage drippings with a flour slurry to make our gravy and use milk instead of stock or water in Texas we call it cream gravy also good on chicken fried steak and mashed potatoes. Add some sausage back into the gravy for the irrisistable lick the plate gravy.
ReplyDeleteThe gravy is just flour, butter, and milk. When that is done cooking we just add cooked sausage.
ReplyDeleteI make almost any gravy (even for roast beef) this way: Heat the desired amount of grease or drippings in a skillet, add enough flour to form a paste, brown it some to cook the flour, then add broth/milk/water/etc.; stir over heat & season until it's how you want it. If additional thickening is needed after adding the liquid, I'll dissolve a spoon of cornstarch in a small amount of water & add that to the mixture.
ReplyDeleteThe basic gravy is usually known as a white sauce in most cookbooks.
ReplyDeleteThe proportions are basically 1/1/1, except... 1 tablespoon grease (butter, lard, bacon fat, the fat skimmed off of chicken stock....), melted, stir in 1 Tablespoon of flour, then gradually stir in 1 cup of liquid (usually milk, but it also works with the liquid saved from pot roast or simmering chicken bones)
Hmm. I'd bet there's a good recipe at the Hillbilly Housewife!
OK, got it. I guess that wouldn't work with our usual baked-on-sauerkraut sausage method, though! Might be a new taste sensation. Thanks for the explanations and recipes.
ReplyDelete(The coded letters to post this are "gzxooy." Sounds like something you'd say if you got a piece of sauerkraut up your nose.)
When I make sausage gravy, I just keep the sausage in the skillet and throw the flour in with it. I had to take some grease out this time, I had really cheap sausage and it was super-greasy. I find it thickens up just as well as removing the meat and putting it back, or using two skillets. I also don't use butter for that. When I make chicken gravy, I use the oil left from frying the chicken, or if baking it I'll use butter for the graby and add any drippings from the baking dish.
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