I make sausage and gravy a lot for my husband and I. I cheat and use canned biscuits though.
I LOVE sausage gravy & biscuits... I also love my hash browns and eggs drowned in it!
Chipped Beef Gravy? Try it on a Sourdough Waffle. YUM! Also- try slicing warm hard-boiled into your chipped beef gravy- we grew up eating "Egg Gravy" on toast and biscuits.
Chipped Beef Gravy? Try it on a Sourdough Waffle. YUM! Also- try slicing warm hard-boiled into your chipped beef gravy- we grew up eating "Egg Gravy" on toast and biscuits.
During my tour of duty, the SOS served where ever I went was actually made with ground beef. It was made the same way the sausage gravy is made. I think that during that time it was just a way to use up left over hamburger patties from the day before.
When ever I eat anything served in a white sauce, country style gravy the more fresh ground black pepper the better. No way a dash'll do it.
When ever I eat anything served in a white sauce, country style gravy the more fresh ground black pepper the better. No way a dash'll do it.
it is best with lots of black pepper.
I have a low-fat version that is as good if not better than real sausage: Two tablespoons Canola oil in skillet with one thin pat of real butter. Crumble six Morning Star Imitation Sausage Patties (soy) in the oil mix and brown as you would regular saugage. Add three to four (heaping) tablespoons flour, salt and pepper to taste. When flour just begins to brown add two cups cold 1% milk and one can of defatted chicken broth. Simmer until thickened. We serve over toast.
I have a low-fat version that is as good if not better than real sausage: Two tablespoons Canola oil in skillet with one thin pat of real butter. Crumble six Morning Star Imitation Sausage Patties (soy) in the oil mix and brown as you would regular saugage. Add three to four (heaping) tablespoons flour, salt and pepper to taste. When flour just begins to brown add two cups cold 1% milk and one can of defatted chicken broth. Simmer until thickened. We serve over toast.