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Biscuits with Sausage Gravy

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  • gcdmd
    commented on 's reply
    I've done SOS with corned beef and cured pork loin for church breakfasts, and both were big hits. Of course, Meathead has great articles and recipes on curing meat on the general AmazingRibs.com site.

    George
    Last edited by gcdmd; June 28, 2015, 12:41 PM.

  • Breadhead
    replied
    Mmmm... Nothing better than good old fashion SOS. Great post!

    Leave a comment:


  • Dr ROK
    replied
    Marauderer, you mentioned you haven't had good luck with the sausage you've made. Here's a recipe I've used for breakfast sausage and the book it came from. The book is a very good primer on sausage making if you get the itch to start doing this. Good instruction and a lot of recipes. I think this recipe is very good as is, but you can always adjust the ingredients to fit your tastes. For example I always use more cayenne. I've listed amounts for a smaller amount in the margin if you want to start small to make sure you like it.

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  • Marauderer
    replied
    Dewesq55 commented
    [COLOR=#6A6A6A !important]January 3rd, 2015, 09:53 PM[/COLOR]


    Barry, I cook a lot with roux (not rue). Might I suggest that you whisk the roux (flour and fat) over medium heat for a could of minutes until it is all smooth and smells a bit like pie crust before adding your milk, wishing constantly. This will make sure there are no lumps and cook the raw flour taste out.

    Looks really good, by the way.


    I guess I either use to much flour or not enough oil/drippings as it drys out to much. I think next time I will cut down the heat whisk the flour and oil and add maybe 1/4 cup of milk and then when it smooths out cook it a bit before upping the heat and adding more milk. I think the point is let the flour cook and develop first before adding the bulk of the milk. Correct me if I got it wrong.

    Leave a comment:


  • Marauderer
    replied
    Originally posted by John View Post
    Looks terrific, good to see you making use of the new gear. Only thing I like better is chocolate gravy.
    John, you noticed the All-Clad. Before I got it you would not been able to convince me that there is that much difference in cookware. I am very pleased with it and it is great!!

    Leave a comment:


  • Marauderer
    replied
    Originally posted by fracmeister View Post
    Pretty much how i do it.... but it is hard to overstate how important it is to keep that butter cold! I chop mine up first and stick it in the freezer before working it in...

    But this is the healthy way to eat my friends! All natural and delicious. Just don't eat anything else all day.
    I know I should keep everything cold in the fridge for a few hours before starting. The leavening you get from that is unreal. That includes the bowl and utensils. Put your buttermilk in the freezer and drop it another 10*F won't hurt either. Great point Frac.

    Leave a comment:


  • Marauderer
    replied
    Originally posted by Jon Solberg View Post
    AWESOME JOB Barry. Maybe when I'm down there getting that Lang this spring you can hook a brother up?





    Looking forward to seeing this as well. Especially the sausage making part.


    Jon, I really hope you can stay with us a day or two. If you stop by on the way down I will go with you to Lang and then you can stay on the way back. We could really cook up a storm then. Of course if you have a travelling companion there is room for all at the Reade Ranch.

    Leave a comment:


  • HC in SC
    commented on 's reply
    Correct - my bad! I believe rue means "street" .

    I have corrected my post above.

  • Dewesq55
    commented on 's reply
    Barry, I cook a lot with roux (not rue). Might I suggest that you whisk the roux (flour and fat) over medium heat for a could of minutes until it is all smooth and smells a bit like pie crust before adding your milk, wishing constantly. This will make sure there are no lumps and cook the raw flour taste out.

    Looks really good, by the way.

  • _John_
    replied
    Looks terrific, good to see you making use of the new gear. Only thing I like better is chocolate gravy.

    Leave a comment:


  • fracmeister
    replied
    Pretty much how i do it.... but it is hard to overstate how important it is to keep that butter cold! I chop mine up first and stick it in the freezer before working it in...

    But this is the healthy way to eat my friends! All natural and delicious. Just don't eat anything else all day.

    Leave a comment:


  • Jon Solberg
    replied
    AWESOME JOB Barry. Maybe when I'm down there getting that Lang this spring you can hook a brother up?



    Originally posted by David C View Post
    Looks great, and the recipes gave me some ideas. Biscuits & Sausage Gravy is one of our daughter's and my favorite breakfasts to cook together. We order our flour from Pioneer in Texas. I make the sausage myself.
    Looking forward to seeing this as well. Especially the sausage making part.



    Leave a comment:


  • The Burn
    replied
    Outstanding post and damn that stuff looks good!

    Leave a comment:


  • Marauderer
    replied
    Yes, that is why you have to boil it to get the flour to kick over and thicken.

    Leave a comment:


  • Dr ROK
    replied
    Originally posted by Marauderer View Post
    immediately add about 3/4 cp of the milk and whiisk the oil/flour mixture into the milk. If the mixture starts to thicken add a bit more of the milk and possibly turn down the burner some. The objective is to get a lump free mixture then add some more milk. You should have used about 2 cp of the milk.
    Excellent post! Thanks for the picks. Don't you cook your rue a bit to get rid of the raw starch flavor of the flour?

    Leave a comment:

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