Food recipes
Buttermilk Sausage Gravy
Buttermilk Sausage Gravy Ingredients: pork sausage, link/patty, unprepared wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d milk, buttermilk, fluid, cultured, lowf...
Buttermilk Sausage Gravy
Ingredients:
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salt, table
Directions:
Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.
About 8 minutes.
Remove sausage from pan to paper towel lined plate, leaving grease in pan.
Whisk flour into sausage drippings to make a roux.
Cook until golden.
About 4 minutes.
This cooks out the raw flavor of the flour.
Whisk milk and buttermilk into roux until well incorporated and no lumps remain.
Increase heat to medium high.
Bring gravy to a slow boil until it thickens slightly, whisking constantly.
About 5 minutes.
Reduce heat to medium low.
Taste a piece of cooked sausage to gage its saltiness.
Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).
Lightly simmer uncovered until you have a nice thick gravy, stirring often.
About 10 minutes more.
Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!
Lol!
Enjoy!
Ingredients:
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salt, table
Directions:
Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.
About 8 minutes.
Remove sausage from pan to paper towel lined plate, leaving grease in pan.
Whisk flour into sausage drippings to make a roux.
Cook until golden.
About 4 minutes.
This cooks out the raw flavor of the flour.
Whisk milk and buttermilk into roux until well incorporated and no lumps remain.
Increase heat to medium high.
Bring gravy to a slow boil until it thickens slightly, whisking constantly.
About 5 minutes.
Reduce heat to medium low.
Taste a piece of cooked sausage to gage its saltiness.
Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).
Lightly simmer uncovered until you have a nice thick gravy, stirring often.
About 10 minutes more.
Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!
Lol!
Enjoy!