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How To... There are plenty of mysteries in cooking! See if you know the answers to some...

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Old 12-06-2005, 08:17 PM
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Need biscuits and gravy recipe

A coworker is leaving and we are having a potluck. She is from Arkansas orignally and loves biscuits and gravy, so I want to make that for the potluck. I haven't been able to find a recipe for the white gravy or country gravy in my cookbooks. She also likes McDonald's gravy but I'm not a big gravy fan, so have no idea what it tastes like or what they put in it. Any suggestions or recipes would be greatly appreciated. For the biscuits I'm just going to use Pillsbury buttermilk biscuits due to time restraints but I did want to make the gravy from scratch or almost scratch if possible.
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Old 12-09-2005, 05:43 AM
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Here's the recipe I use-- I found it on AllRecipes.com. Here's the link if you want to print it out: http://pork.allrecipes.com/AZ/SsgGrvy.asp

Sausage Gravy I

INGREDIENTS:

1 pound ground pork sausage
3 tablespoons bacon grease (I substitute Crisco shortening)
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
  1. Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
  2. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
  3. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
And for the biscuits, I confess, I use Grands from a tube. I haven't found a homemade recipe that we like better!
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Old 12-09-2005, 11:02 AM
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I make a similar recipe for sausage gravy & biscuits.

Cook 1lb sausage leaving grease in the pan, add 2-3 tablespoons of flour to the pan coating the cooked sausage chunks, add 3-4 cups milk (depends on how many I'm cooking for) cooking until the gravy starts to thicken.

I also use Grands biscuits.

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Old 12-09-2005, 07:38 PM
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Thanks Amy and Roberta for the gravy recipes. I didn't realize it had that much grease in it but I guess that is what gives it the flavor. I'll make it for the potluck. Thanks again.
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Old 12-10-2005, 04:33 AM
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Apricot

There isn't that much grease in sausage not like in hamburger. I use Bob Evans and from a pound there is about 1 tablespoon of grease, just enough to mix the flour with to make the roue in your white sauce.

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Old 12-10-2005, 05:04 AM
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I haven't seen that brand in California. Once I got some Hormel breakfast sausage and when I tried to fry it there seemed to be more grease than sausage, so I ended up throwing it away. After I posted my question I found some recipes that said to use Jimmy Dean sausage, so maybe that would be a better brand that I can find here.
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Old 12-10-2005, 05:32 AM
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Jimmy Dean and Bob Evans are very similar you will get a better result with the 1 lb tube sausage than with the links. Bob Evans is probably a Mid-East brand as he was born in Ohio. In my town JD is more expensive than BE with sales & coupons so I tend to buy more of BE.

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Old 12-11-2005, 06:57 AM
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The tube sausage and the links are in different places in our stores, so I didn't think of looking at the tube sausage. I'll check them next time I go to the store. Thanks again for all your help.
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Old 12-18-2005, 09:29 AM
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I grew up on white gravy in Texas. I too cook sausage and use the leftover fat to make the gravy. Good white gravy has plenty of fresh pepper! LOL I hope you have/had fun at the pot luck.
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Old 12-18-2005, 11:14 AM
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one thing you will want to remember is to cook the sausage with the flour for a few minutes before adding the milk, it gives it a much better flavor. My dad taught me to use evaporated milk (ie milnot), and his gravy is the best ever, (he was born and raised in ark).
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