I hadn't had any in a while and today felt like a good day for it. I use Pillsbury buttermilk biscuits (frozen) because I don't have any interest in making them from scratch. I usually eat two biscuits and top one or both with scrambled eggs before loading them up with the sausage gravy. The recipe I usually follow:
Brown (1) lb breakfast sausage in a large skillet (I use a stainless steel one with a little cooking spray). Continue until there is no pink meat. Break up the sausage into small chunks with a wooden spoon or spatula as it is cooking. I like the spicy sausage blend but all we had in the fridge was HEB regular "premium" sausage so I hit it pretty good with Tony Cachere's More Spice Creole Seasoning. You could use Slap Ya Mama, cayenne pepper, etc if you prefer more heat.
Don't drain the sausage, keep the oil intact to make your roux. Add (2) TBSP of butter (most say use unsalted but we usually have only salted butter on hand). Let the butter melt then add (1) cup of milk (whole milk, not reduced fat) and bring to a boil. Stir in 1/3 cup of all-purpose flour to make a roux. Add remaining milk (1 1/2 cups) while stirring. Some will substitute heavy cream for all or part of the milk for a creamier gravy. Note: be aware this will make it thicker, especially as it cools. You can easily end up making sausage pudding.
Bring the mixture to a low boil then reduce heat and let your gravy simmer until it "sets", stirring often. This typically takes just a few minutes. You be the judge on the consistency, knowing that it will thicken some as it cools. If too thick for your taste, stir in a little more milk while cooking to thin it some. Remove from the heat. Substituting heavy cream will shorten the time for the gravy to set. Some say to add your spices at this point and stir them in. I like to add them after the last of the milk is stirred in so they are included in the cook after all other ingredients are added.
Spices used:
1 TSP black pepper (I use the coarse 16 mesh stuff)
1/2 TSP salt (I use Diamond Crystal kosher salt flakes, they dissolve really easily)
1/4 TSP garlic powder
1/4 TSP paprika (regular or smoked)
You can always add more salt and pepper to taste but you can't take it out once it's in there. Note: spice blends like Tony's usually include some salt in their blend. Just be aware.
For my scrambled eggs, I cook them in a little bit of butter in a nonstick skillet. Instead of salt and pepper, I like to use the above mentioned Tony Cachere's seasoning. I put that sh*t on everything, LOL.
How do your process and/or ingredients differ?
Brown (1) lb breakfast sausage in a large skillet (I use a stainless steel one with a little cooking spray). Continue until there is no pink meat. Break up the sausage into small chunks with a wooden spoon or spatula as it is cooking. I like the spicy sausage blend but all we had in the fridge was HEB regular "premium" sausage so I hit it pretty good with Tony Cachere's More Spice Creole Seasoning. You could use Slap Ya Mama, cayenne pepper, etc if you prefer more heat.
Don't drain the sausage, keep the oil intact to make your roux. Add (2) TBSP of butter (most say use unsalted but we usually have only salted butter on hand). Let the butter melt then add (1) cup of milk (whole milk, not reduced fat) and bring to a boil. Stir in 1/3 cup of all-purpose flour to make a roux. Add remaining milk (1 1/2 cups) while stirring. Some will substitute heavy cream for all or part of the milk for a creamier gravy. Note: be aware this will make it thicker, especially as it cools. You can easily end up making sausage pudding.
Bring the mixture to a low boil then reduce heat and let your gravy simmer until it "sets", stirring often. This typically takes just a few minutes. You be the judge on the consistency, knowing that it will thicken some as it cools. If too thick for your taste, stir in a little more milk while cooking to thin it some. Remove from the heat. Substituting heavy cream will shorten the time for the gravy to set. Some say to add your spices at this point and stir them in. I like to add them after the last of the milk is stirred in so they are included in the cook after all other ingredients are added.
Spices used:
1 TSP black pepper (I use the coarse 16 mesh stuff)
1/2 TSP salt (I use Diamond Crystal kosher salt flakes, they dissolve really easily)
1/4 TSP garlic powder
1/4 TSP paprika (regular or smoked)
You can always add more salt and pepper to taste but you can't take it out once it's in there. Note: spice blends like Tony's usually include some salt in their blend. Just be aware.
For my scrambled eggs, I cook them in a little bit of butter in a nonstick skillet. Instead of salt and pepper, I like to use the above mentioned Tony Cachere's seasoning. I put that sh*t on everything, LOL.
How do your process and/or ingredients differ?
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
