OT - Southern Biscuits 'n Sausage Gravy

Dyal_SC

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.  



  

Jeremiah

Wow. 

SciAggie

Nice. We have breakfast for supper sometimes as well.

YEMTrey

Oh hellz yeah!

SGH

Southern style, as it should be

SGH

Dyal_SC said:

I just use Jimmy Dean breakfast sausage.    

Jimmy Dean "Sage" is my favorite store bought sausage by miles. The "Hot" is outstanding as well. 

Doc_Eggerton

Great looking.  This is comfort food for The Spouse.  I use Jimmy Dean Sage and Campbells Sausage Gravy, then make Bisquik drop biscuits.

TTC

Amen. And amen

johnkitchens

Your Momma raised you right! I love sausage gravy. 

bweekes

Now that is something special!

bill37

I was not hungry until I saw that plate of wonderful food.

bluebird66

My favorite, sausage gravy!

johnmitchell

Awesome plate..

Dredger

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.

Eggaroo

Mmmm! My favorite breakfast.... any time of the day.

saluki2007

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. 

johnnyp

Looking good

tarheelmatt

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/

Brisket_Fanatic

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.

tarheelmatt

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.

The longer you cook you roux the darker, nuttier it gets.  

northGAcock

Dredger said:

I think sausage gravy and biscuits should be categorized as a special food group all unto itself.

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

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.

saluki2007

tarheelmatt said:

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.

The longer you cook you roux the darker, nuttier it gets.  

Also depends on if you are using bleached flour vs non.

Ladeback69

Awesome, one of my favorite breakfast meals.  I am hungry and that would hit the spot right about now.

tarheelmatt

saluki2007 said:

tarheelmatt said:

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.

The longer you cook you roux the darker, nuttier it gets.  

Also depends on if you are using bleached flour vs non.

You're are correct, Sir!  

NPHuskerFL

NomNomNom

ksmyrl

Not Like mama used to make. That there looks like what GRANDMA used to make. Nice work. 

Dyal_SC

saluki2007 said:

tarheelmatt said:

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.

The longer you cook you roux the darker, nuttier it gets.  

Also depends on if you are using bleached flour vs non.

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.  

Griffin

Looks great, but me thinks it needs a side of bacon.

Dyal_SC

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.  

Griffin

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.