Southerner's version of Breakfast gravy

by restrangled 20 Replies latest jw friends

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  restrangled

  I know I can count on everyone here to get me the best recipe for southern country gravy for breakfast.

  And yes, I have searched the internet....but this is important. It's our 29 Anniversary tomorrow, and I want to treat my husband to a wonderful breakfast before he leaves for work.

  Your responses much apprecieated!

  r.
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  Honesty

  Milk

  Flour

  Jimmy Dean Hot Sausage

  Fry the sausage and break the patties up into bite-sized pieces

  Put some flour in a pan and add some milk.

  Heat the pan while stirring.

  Keep adding flour and milk until you get the desired amount and consistency.

  Add black pepper and a little salt.

  Add the sausage and allow to simmer for a few minutes, stirring occasionally to keep gravy from sticking to the pan.

  That's all I know about it.
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  redredrose

  Well, this is how I make it. You can adjust proportions.
  
  For 2 cups of gravy you need 2 to 3 tablespoons of grease, it can be bacon grease or sausage grease, whatever you cooked for breakfast.
  Over medium heat in skillet heat grease and add 2 to 4 tablespoons of flour, depending on how thick you like it. Cook the roux stirring til golden brown and slowly add while still stirring 2 cups of milk. Add alot of black pepper and some salt and let cook about 4 to 5 minutes, to make sure the flour is cooked and that it is thick. Yum!
  
  This is the gravy I use when I cook chicken fried steak, fried chicken or pork chops. Or whenever I need some real comfort food.
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  restrangled

  Thanks honesty and redrerose.....

  It looks pretty simple. I have already made apple, walnut french toast with a raison bread slathered with a carmel sauce. I will reheat for tomorrow, with an omelet, and biscuits with gravy, sausage, fresh fruit and strong coffee and send him off to work.

  Thanks for your help!

  r.
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  stillajwexelder

  agreed on that first recipe - but If I may suggest a little bacon fat too and plenty of freshly ground black pepper
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  Snoozy

  That was one of the first things I had to learn how to cook for my hubby..he loved it when I finally got it right!..So did I.

  Snoozy..who uses the same recipe as redredrose...yummy!
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  StAnn

  I do it the same as Redrose while following Stilla's advice--lots of black pepper! And I love to make it with bacon grease.

  However, I mix the milk with water 50/50. I find an all milk gravy is too rich for my taste.

  Happy anniversary!

  StAnn
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  FlyingHighNow

  I take any whole hog sausage and brown it, scrumbly, like you do hamburger meat you are cooking for tacos and add it to a white gravy recipe. You can use butter to make the white sauce with, but sausage grease is the best fat to use. Cracker Barrel calls their gravy sawmill gravy. They cook it like below, but they add some sausage to it.

  White Gravy ¼ cup shortening (sausage grease is best) ¼ cup flour 1 pint milk ½ teaspoon salt (if grease is not salty) pepper to taste Heat grease until fairly hot. Slowly add flour, stirring until smooth. Gradually add milk, stirring until gravy thickens. If necessary for proper consistency, stir in a little more flour. Stir in salt if needed for flavor. This is a very simple recipe, and most Southern cooks probably know it already. But it's a central part of any decent Southern breakfast (we didn't eat grits where I grew up), so I think it belongs in our family cookbook. I learned the recipe from my mother, and she learned it from hers, and so on back up the line. We just called it "gravy" when I was a kid; how white it is depends on what kind of grease you use and how much flour and milk you add to the grease. Sausage gravy is best if you include bits of crumbled sausage with the grease. I've given exact portions, but with experience you learn to add more of one or the other ingredients by sight, depending on how thick the gravy is getting and how fast. Of course it's good served on biscuits, but we also liked tearing slices of store-bought white bread (which we called "light bread") into small pieces and mixing them up in the gravy on our plates. It's not necessarily just a breakfast dish, either. I enjoy having it once in a while for dinner -- or, as we used to say, supper. All you need is gravy, sausage patties, white bread or biscuits, and fried or scrambled eggs, and you've got a good solid meal. If you're worried about cholesterol, tell yourself you eat this kind of dinner only once or twice a year anyway. Then have a piece of pecan pie for dessert! Alan Elms

  Back to the Recipe Menu (Virtual Library, Alan C. Elms)
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  JWdaughter

  Jesus, that breakfast will harden in the guys arteries and kill him before lunch. But he will die happy:) Happy anniversary!! I hope you have a wonderful anniversary day. I am jealous of the french toast thing. . .yum
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  CoonDawg

  For a city girl, my wife is the queen of southern biscuits and gravy. Jimmy Dean sausage (regular) is the key. She also adds some half and half to the recipe to give it a smoother consistancy and a bit richer tast. Y'all are on the right track though.

  In fact, you're making me hungry enough, I'm going to have to go fix something. I have some leftover NY strip steak...maybe that, some eggs and biscuits.