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Old 12-23-2009, 03:28 AM   #1
bubbachunk
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Please post anything you know or links!

 
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Old 12-23-2009, 03:58 AM   #2
Grizzlybrew
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1/4 C butter, 1/4 C flour, 1/2 C browned sausage, 2 C milk, 1/4 t salt, 1/2 t pepper... that should do it. Brown the sausage, create a roux with the flour and butter on top of the sausage, then add the rest.
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Old 12-23-2009, 03:59 AM   #3
BioBeing
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I don't have a recipe, but my Southern MIL taught me...

First fry up you sausage. Save a piece. When the bulk is cooked, remove from the pan and mash up the last piece in the pan. Cook till done, then stir in about a tablespoon of flour (depending on how much fat you have/how much sausage you had/how thick you like it). Stir around a bit. Add a cup or two of milk, while stirring/whisking to stop lumps forming. Bring to a boil, then reduce heat to simmer. Adjust milk as necessary to get the thickness you like (it should be pretty thick). Now, here is the key: add pepper. Lots of freshly ground black pepper. I give a dozen or two twists on the grinder. Plus a pinch or two of salt. Cook about 5 mins, pour over biscuits and sausage.

 
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Old 12-23-2009, 04:02 AM   #4
SnickASaurusRex
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Like biscuit and gravy, gravy?

Cook sausage then:

2 Tbs drippings
2 Tbs flour
2 cups warm milk (whole)

Make a roux with the flour and grease over medium heat 3 - 5 minutes.
turn to medium low and whisk in milk and continue whisking until just simmering.

Add some cracked pepper and a dash of salt. Add cayenne or Tabasco if this is too your taste.

 
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Old 12-23-2009, 04:03 AM   #5
SnickASaurusRex
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They type faster than me. ^^

 
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Old 12-23-2009, 04:06 AM   #6
SnickASaurusRex
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I know a place that puts cardamom and szechuan in their gravy.

 
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Old 12-23-2009, 04:08 AM   #7
bubbachunk
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Thanks for the quick responses!

Last thing, anybody ever used rice flour or the like to keep it gluten free?

 
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Old 12-23-2009, 04:22 AM   #8
shelly_belly
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Does cornstarch contain gluten?

Easy White Gravy

1 Tbs Butter
1 Tbs Cornstarch
1 Cup Milk

Mix cornstarch in cold milk. Melt butter in frying pan. Add milk/cornstarch and heat until mixture thickens.

I make this with sausage or chipped beef or sometimes with sliced hard boiled eggs. Serve over toast or biscuits. Usually needs salt.

 
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Old 12-23-2009, 05:04 AM   #9
azscoob
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damn, off to the kitchen to make me a snack. I love biscuits and sausage gravy, just subscribed!
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Old 12-23-2009, 02:49 PM   #10
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Quote:
Originally Posted by bubbachunk View Post
Thanks for the quick responses!

Last thing, anybody ever used rice flour or the like to keep it gluten free?
It should work but I don't know much about the thickening properties of rice flour. They don't all act the same way. Some starches aren't as stable, others take longer to thinken, and others need more or less to do the same thickening.
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