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OT - Southern Biscuits 'n Sausage Gravy
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Breakfast for dinner tonight. Made with the large kitchen clock cube. 
The Mrs. had a 14 hour day at work so I tried to make her day better. For the sausage gravy, I just use Jimmy Dean breakfast sausage. Cook it up, take it out with a slotted spoon, toss in a roux of butter/flour along with the sausage fat, cook it until the roux loses its floury taste, pour in some whole milk, bring it to a boil, toss the sausage back in, reduce the heat and allow to thicken, stirring frequently. Never use dimensions and it always turns out just like Momma used to make it. 
The Mrs. had a 14 hour day at work so I tried to make her day better. For the sausage gravy, I just use Jimmy Dean breakfast sausage. Cook it up, take it out with a slotted spoon, toss in a roux of butter/flour along with the sausage fat, cook it until the roux loses its floury taste, pour in some whole milk, bring it to a boil, toss the sausage back in, reduce the heat and allow to thicken, stirring frequently. Never use dimensions and it always turns out just like Momma used to make it. Comments
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Nice. We have breakfast for supper sometimes as well.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Oh hellz yeah!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Southern style, as it should be
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Jimmy Dean "Sage" is my favorite store bought sausage by miles. The "Hot" is outstanding as well.Dyal_SC said:I just use Jimmy Dean breakfast sausage.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking. This is comfort food for The Spouse. I use Jimmy Dean Sage and Campbells Sausage Gravy, then make Bisquik drop biscuits.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Amen. And amenXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Your Momma raised you right! I love sausage gravy.
Louisville, GA - 2 Large BGE's -
Now that is something special!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I was not hungry until I saw that plate of wonderful food.
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My favorite, sausage gravy!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Awesome plate..Greensboro North Carolina
When in doubt Accelerate.... -
Wow, I can smell the magnolia trees now. I think sausage gravy and biscuits should be categorized as a special food group all unto itself.
Large BGE
Greenville, SC -
Mmmm! My favorite breakfast.... any time of the day.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Love me some B&Gs. Never thought of using butter when making my roux. I usually have enough fat from the sausage to get by. I also like to add a little bit of white onion and celery before I make the roux. Secret ingredient, fresh celery leaves. Large and Small BGECentral, IL
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Yes sir! Text book right there.
I do like Neese's sausage in mine but Jimmy Dean would be next.
Just noticed they ship anywhere! It's good stuff and fresh too!
http://www.neesesausage.com/
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Excellent, that is exactly how I make it as well. However mine always comes out more brown than white, guessing I have the heat too high. Looks wonderful and I have some Jimmy Dean Hot in the freezer ready for this weekend.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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The longer you cook you roux the darker, nuttier it gets.Brisket_Fanatic said:Excellent, that is exactly how I make it as well. However mine always comes out more brown than white, guessing I have the heat too high. Looks wonderful and I have some Jimmy Dean Hot in the freezer ready for this weekend.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I think it is.....called Heart Attack...Sometimes we just have to do it. Also nice job there @Dyal_SC Reminds me of my mom's breakfast as I was growing up. Good stuff.Dredger said:I think sausage gravy and biscuits should be categorized as a special food group all unto itself.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I think it is.....called Heart Attack...
Ya got that right, @northGAcock. But the health experts say it's what you eat most of the time that counts. This is the nutritional analysis of my sausage gravy recipe and it doesn't even include the biscuit. You're right about the sometimes we just have to do it part.
Nutrition Facts
Nutrition (per serving): 283 calories, 168 calories from fat, 18.6g total fat, 57.4mg cholesterol, 773mg sodium, 352.9mg potassium, 12.2g carbohydrates, <1g fiber, 6.2g sugar, 15.9g protein, 37 points.
Large BGE
Greenville, SC -
Also depends on if you are using bleached flour vs non.tarheelmatt said:
The longer you cook you roux the darker, nuttier it gets.Brisket_Fanatic said:Excellent, that is exactly how I make it as well. However mine always comes out more brown than white, guessing I have the heat too high. Looks wonderful and I have some Jimmy Dean Hot in the freezer ready for this weekend.Large and Small BGECentral, IL -
Awesome, one of my favorite breakfast meals. I am hungry and that would hit the spot right about now.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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You're are correct, Sir!saluki2007 said:
Also depends on if you are using bleached flour vs non.tarheelmatt said:
The longer you cook you roux the darker, nuttier it gets.Brisket_Fanatic said:Excellent, that is exactly how I make it as well. However mine always comes out more brown than white, guessing I have the heat too high. Looks wonderful and I have some Jimmy Dean Hot in the freezer ready for this weekend.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
NomNomNomLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Not Like mama used to make. That there looks like what GRANDMA used to make. Nice work.Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
saluki2007 said:
Also depends on if you are using bleached flour vs non.tarheelmatt said:
The longer you cook you roux the darker, nuttier it gets.Brisket_Fanatic said:Excellent, that is exactly how I make it as well. However mine always comes out more brown than white, guessing I have the heat too high. Looks wonderful and I have some Jimmy Dean Hot in the freezer ready for this weekend.
Thats one of the reasons I use an extra roux of butter/flour. I like to use a lot of whole milk to get rid of the off white color, so the extra roux compensates for the added milk -- and it also helps make it creamier. -
Looks great, but me thinks it needs a side of bacon.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I used up all my bacon a coupla days ago @Griffin . Had some rainy day made from scratch cornbread 'n syrup, runny yoke eggs and a big pile of bacon.
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Outta bacon? That can happen? Never in my household. LOL. I've never put syrup on cornbread. You guys from S.Carolina are just silly.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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