Gravies are unique sauces are made from cooked vegetable or meat juices and other simple ingredients. There are many variations of the dishes but, often, the thick version is a popular breakfast staple throughout North America and Europe, where a traditional sausage gravy recipe is eaten over or with homemade or caned biscuits.
To make tasty and thick batches of gravies, you must gather up all of the necessary ingredients first. These tend to include plain salt, whole milk, black pepper, ground sausage, and all purpose flour. The sausage you decide to use can be any flavor you like and either be turkey or pork and the entire dish is best prepared in deep sided pans or medium sized skillets. As it was before mentioned, thickened gravies are popularly consumed with either canned or homemade buttermilk biscuits.
You should begin by slicing the breakfast sausage in to one inch chunks and arranging them in to the heated pan or skillet. Make sure that you follow the directions on the sausage's package when you are cooking them and to flip them often until they are no longer red in the middle. Then, remove the patties to a paper towel or plate once they have cooked thoroughly and then set them aside.
Then you will have to throw out of some of the meat's residual grease, depending on how much sausage gravy you want to cook. A big batch will probably need all of the grease and a little one will require much less. Make sure to throw out any extra grease correctly as the liquid will damage your sink and drain.
In the exact same pan, toss in about three tablespoons of the all-purpose white flour, mix it quickly in the residual grease, and allow it to sit on low heat for a couple of minutes.
Continue to mix the creation with a flat whisk until you have blended it thoroughly. Add in more of the extra grease if you feel it's too thick and more of the flour if you think it seems a bit too watery. Once it is the appropriate consistency you should continue whisking it regularly over the stove for three more minutes until it is a nice shade of tan or light brown.
Keep on mixing and begin pouring in the milk. Start with just one cup, mix it in, and then add more and more until all the lumps have dissipated and the mixture is creamy and smooth. Add in the black pepper and salt until you approve of the taste and keep stirring the newly created gravy. Turn the burner to its lowest setting and then let it sit while you chop the sausages into bite sized chunks. Then, toss the patties in the mix and continue stirring it.
Taste the mixture and add in more salt, black pepper, or sausages until it tastes right. Then, transfer the mixture into a big dish so it can be served for breakfast.
To make tasty and thick batches of gravies, you must gather up all of the necessary ingredients first. These tend to include plain salt, whole milk, black pepper, ground sausage, and all purpose flour. The sausage you decide to use can be any flavor you like and either be turkey or pork and the entire dish is best prepared in deep sided pans or medium sized skillets. As it was before mentioned, thickened gravies are popularly consumed with either canned or homemade buttermilk biscuits.
You should begin by slicing the breakfast sausage in to one inch chunks and arranging them in to the heated pan or skillet. Make sure that you follow the directions on the sausage's package when you are cooking them and to flip them often until they are no longer red in the middle. Then, remove the patties to a paper towel or plate once they have cooked thoroughly and then set them aside.
Then you will have to throw out of some of the meat's residual grease, depending on how much sausage gravy you want to cook. A big batch will probably need all of the grease and a little one will require much less. Make sure to throw out any extra grease correctly as the liquid will damage your sink and drain.
In the exact same pan, toss in about three tablespoons of the all-purpose white flour, mix it quickly in the residual grease, and allow it to sit on low heat for a couple of minutes.
Continue to mix the creation with a flat whisk until you have blended it thoroughly. Add in more of the extra grease if you feel it's too thick and more of the flour if you think it seems a bit too watery. Once it is the appropriate consistency you should continue whisking it regularly over the stove for three more minutes until it is a nice shade of tan or light brown.
Keep on mixing and begin pouring in the milk. Start with just one cup, mix it in, and then add more and more until all the lumps have dissipated and the mixture is creamy and smooth. Add in the black pepper and salt until you approve of the taste and keep stirring the newly created gravy. Turn the burner to its lowest setting and then let it sit while you chop the sausages into bite sized chunks. Then, toss the patties in the mix and continue stirring it.
Taste the mixture and add in more salt, black pepper, or sausages until it tastes right. Then, transfer the mixture into a big dish so it can be served for breakfast.
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