What you do in your house is worth as much as if you did it up in heaven for our Lord God. We should accustom ourselves to think of our position and work as sacred and well-pleasing to God, not on account of the position and work, but on account of the word and faith from which the obedience and the work flow. ~ Martin Luther

Friday, March 02, 2007

Sausage Gravy


Today is Matt's day off since he has to work this weekend. So the morning-off sausage gravy ritual began. Because my camera just HAPPENED to be in the kitchen, I decided now is as good a time as any to share the know-how for those who might like it. And thus-the recipe for this week was born.

When we were first married, I KNEW I needed to hone in on my gravy skills so I went online (who knows where!) and got a recipe for it. For the first year or so, I followed it meticulously, as I did ALL my recipes. I was not confident enough in my capabilities, to believe that variation could produce just-as-delicious (if not more so) results.

Now-five years later: somewhere between the first years end and the second years beginning, a light bulb went off in my head (or maybe just laziness when I couldn't find the written recipe) and I scratched the recipe and fudged my way through. I think it is even better now (and several people-have said mine is the best sausage gravy around. Well, okay. One of them was my husband, but still....) After that first year, I have adopted the 'that looks like enough' method versus measuring cups so I will write down the recipe that I first began with. I will also include *my* way to do it. I know I say this all the time but, please don't let recipes confine you. I still struggle with this at times, but when I just let it go and try my hand at it, I am rarely disappointed. The same will be true for you.

What makes my sausage gravy stand out from the crowd is a *little* something that ANYONE can do, even without changing their prized family heirloom recipe that they can't live without. It is simply to replace the regular sausage with maple sausage. That simple switch creates a bit of sweet that makes the gravy stand out from the rest. Marry that with freshly ground black peppercorns, and you will get a bit of sweet and a bit of spice, giving your gravy a distinction of its own. Of course, for different flavors, try the sage sausage or HOT sausage, if those flavors you would prefer...

If you will look at MY version, you will see some very important changes...namely, dirtying only ONE dish instead of two and ommitting some of the bad-for-you things. Personally, if you are brave enough...follow MY version. Of course, maybe I am just partial. ;-)

So without further ado...

The Written Recipe

1# (pound) ground sausage
3 T. bacon grease ( you don't need this at all-I rarely use it)
1/4 c. all purpose flour
3 c. milk
1/2 t. salt
1/4 t. black pepper

1) Brown sausage in large skillet over medium high heat. Set aside, leaving drippings in the skillet.
2) Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour and stir constantly until mixture turns goldbrown. Gradually whisk milk into skillet. When mixture is smooth, thickened and begins to bubble, return sausage to skillet. Season with salt and pepper. Reduce heat and simmer for about 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Now MY turn!!!

Brown in a large skillet, 1 pound of maple sausage (-or-you could use a bit of maple syrup or extract for flavoring). When sausage is fully browned, dust the top with a healthy dose of flour and mix until it coats the meat. (If the meat does not produce much in the drippings department, then you can add some bacon grease. I usually don't have to...) Allow the meat, drippings and flour to meld for a minute or so and then pour milk in. Turn heat down to medium. I usually add milk as far as I can go while still avoiding a mess when stirring or boiling. Grind fresh peppercorns on top. (I usually omit the salt only because I figure sausage has enough salt in it!) Then, just let simmer until thickened.


Serve EITHER version with biscuits or toast.

There you have it!!!

This recipe is perfectly timed-try it out this weekend for a special treat! And if you do, let me know how you like it!
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10 comments:

Helpmate said...

Thanks for the recipe! I have always loved biscuits & gravy; however, both need to be made from scratch. Clever idea to leave the sausage in the pan. I've always removed it and then added it back in once the gravy was thickened. I'll try your version next time!

Anonymous said...

Dear Rebecca...
was wondering your thoughts/comments on the nursing suggestions from last week....for some reason you failed to comment on them! ...thanx...

Charree said...

That looks delicious. My DH's favorite breakfast food is Sausage Gravy and Biscuits. I will have to try your recipe out because the ones I have tried so for just weren't a big hit. I hope that you have a wonderful day!

Kelli said...

Mmm...that looks delicious!!!!
Kelli

Gina said...

rebecca does just regular oil work okay for the greese in the gravy? I cook a lot of deer sausage and it has very LITTLE fat. Help your dear sweet cousin out with the recipe :)
Regina

Rebecca said...

Helmate-any way to use less dishes, I am all over over! I hope it works out for you too!

Anonymous/Naomi?- I am sorry...I have not been very good about keeping up with my comments lately, I will try and do better about it all because each comment is very special to me and I value each one. I want everyone to know that. AS for the nursing thing-I stopped nursing him EARLY this time for several reasons which still hold true and I don't really want to start back up again just to wean him in a few months anyway. Out of desperation, I DID try pumping once or twice and only got an ounce out of ONE side. And then-after all that, he didn't want it.

He is back to normal now that he has been treated for the salmonella peanut butter, so I am assuming THAT was the sole reason for his problems. I will be introducing milk to him again. I am not of the agreement that cows milk is infused with negative stuff. My husband works with dairy cows every day and I am completely confident in what he produces...so that is not an issue for me.

If he then reacts to milk as I introduce it to him again, I will have to go from there-probably trying goats milk next. HOPEFULL, it won't get to that point... :-)

Gina~ I don't know. I am GUESSING regular oil would work fine-it wouldn't add any flavoring to it though. What I usually do, is when I cook bacon, I add the grease to a container and stick it in my freezer. Then, if ever I need a little extra fat, I just scoop some out and add it. Maybe that is a possibility for you?

As for the crochet thing (sorry, I didn't comment right away...) go to this link:


http://zeahrenaissance.blogspot.com/2006/09/crochet-high_20.html

I posted about a book that I bought. It was one of those pamphlets in the yarn section you can buy. Each square of the afghan is a different pattern using the same stitches. You should try it. That is what I am going through right now to teach me how to do different stitch patterns. That is all I know. I just started this whole crocheting a few months ago...I am still a newbie!

smilnsigh said...

,-) Ahemmmmmmm Missy. You keep *avoiding* my question of;
"How are YOU feeling?"

I take it that you are feeling better but.....

,-) Ahemmmmmmmm Missy. I would like it in 'black and white.' In 'print.' In something. -giggles-

Mari-Nanci

Rebecca said...

Mari-Nanci~

I AM feeling better. Not quite myself yet but I am giving it time. I still have pain in my side from time to time but I am able TO function-a VAST difference from the beginning of the week. I seem to have headaches every day so I have been resting a lot.

I hate to go on about my goings-on though-I feel like such a whiner. Thank you for asking about me though. It is nice to know you care. :-)

Tammy L said...

Your biscuits and gravy look so beautiful!! :D Great job on the pitcure! :) I'm sure they tasted yummy, too :)

Mrs. Bonnie said...

Thats exactly how I make sausage gravy! I usually use sage sausage though, as I like it better. Hmm, might have to make that for dinner this week!