Check this out https://en.m.wikipedia.org/wiki/Kama_(food)
You got some dry ass biscuits, boi. Biscuits shouldn’t be “really dry”.
You got some dry ass-biscuits boi.
The flour should be though
And gravy shouldn’t be wet floor. It should be greasy floor.
Fatty flour with lots of little burnt bits of meat, emulsified.
Is that how it’s supposed to be? I have had many customers drag me out to breakfast claiming to have the best biscuits and gravy, and it’s always the same tasteless crap. My family in America have too. Are they all just THAT basic?
But you know what it’s good as shit
My arteries disagree but that’s why they don’t get to have a voice
God damn it’s been too long since I’ve tasted the nectar of the gods. Brinner it is!
If you have breakfast sausage and you’ve never made your own gravy, it’s really not that hard!
Gravy is something I cannot nail down. I don’t think I’m patient enough.
So, I bought some breakfast sausage links. Cook a few as normal, then maybe break some ground out of the casing and brown. Then add water and flour to thicken/roux? Add pepper? This is my intuition, but I really have no idea what’s right/wrong.
Close. You don’t add liquid and flour. You brown the meat, and render out fat. It’s vital to have a couple tablespoons of liquid fat in the pan. If you don’t get enough from the sausage, augment with a bit of butter or oil. Heat around medium.
Then sprinkle in flour, about equal in volume to the liquid fat, and stir. You gently fry the flour in the oil to cook off the raw flour flavor. It’ll go from white to about sand color. If your proportions are right it will look a bit like wet sand, and will smell like roasted nuts a bit.
Now slowly stir in cold milk while whisking gently to mix and prevent lumps. Scrape the bottom to deglaze any browned on flecks of meat. You want to heat it to just bubbling not to scorch the milk. It’ll thicken up.
Then grind a bunch of pepper in to finish it off, and pour over biscuits, fried taters, or whatever.
All gravy works this way, pretty much. Gravy for turkey? Replace the milk with poultry stock. Gravy for steak? Beef stock it is.
I cheat when im making gumbo. i toast like 2 cups of flour in a dry pan over low heat till it’s dark tan, and then add a cup of bacon fat and fry for a few minutes, instant roux, and then start introducing the stock. this way i don;t stir a roux for an hour.
Good quality ground breakfast sausage, flour, milk, fresh sage.
Get the sausage good and brown and then add enough flour to the sausage to soak up the fat. Let that flour sit in the heat for a few minutes, stirring every so often, get it a little browned. Slowly add milk while stirring and scraping the stuck on flour off the pan. Add milk to desired thickness. FYI the gravy will gradually thicken over ~5 mins so let it sit for a bit before serving to make sure you’re at the right consistency. When you add the milk, toss in a few hearty pinches of fresh sage. Enjoy!
Then add water and flour to thicken/roux?
A roux is fat (or oil or butter) and flour, not water and flour. You can add water-based liquids (water, stock, wine, etc.) to thin it out later, but the starches need to be coated in the lipids first.
If you try to do it the other way around (adding flour and water first and then fat afterward) the flour clumps up and you just get greasy dough balls.
I thought it was the oils needed to be coated/joined by the starches, basically the flour allows oil to mix with water.
“american style gravy” is a straight up fast roux. you fry the flour in the grease, and then add cream to make white gravy or stock if your family is lactose intolerant, whisk the hell out of it, pour over baking soda bicuits or fry bread, but just before, you crumble the base meat/sausage/bacon, back into the roux.
We typically don’t use links for sausage gravy… Just ground breakfast sausage.
Otherwise you’re on the right track.
And yes, the other comment is right that milk is preferable to water… Butter is good too… Might as well add some of that as well.
Here’s the recipe I use. It’s dead simple and absolute fire:
https://www.allrecipes.com/recipe/216391/easy-sausage-gravy-and-biscuits/
I prefer jimmy dean sage sausage, but any breakfast sausage (ground, not links) should work. Water won’t work, you need to use milk. I also like to add butter to the pan before adding the milk.
I was taught to use milk rather than water, but that’s basically right. Butter doesn’t hurt either if you’re making it without cooking sausage first, but the sausage might have enough fat on its own.
And large quantities of butter in both.
Biscuit and liquid biscuit
An ex gfs dad
It’s a sausage & cheese sandwich where some of the pieces are going through some stuff
Americans should invnent their own word cause whatever that is, it sure as fuck ain’t gravy.
And that’s not a biscuit
Sausage gravy can be pretty damn good. It uses sausage fat and ground sausage with a cream base. It also a breakfast food, which I presume I different from yours (brown gravy?)
as has been commented, that’s a roux or ragout.
edit: also known as a thicker and differently spiced bechamel sauce it seems
You’re being pedantic. It’s gravy.
Why? The fat used is sausage drippings. I can’t see how that doesn’t count is a gravy, even if you’re being very pedantic about it (which you are).
ok so cheese is just milk now
Words can have different colloquial and regional meanings. That’s literally a feature of language.
It’s basically a roux, arguably ragoût.
Pan-fried wheat over baked wheat.
As a non-American this name still sounds really wierd to me. I just mentally picture meat juice on cookies.
Food gets weird when societies are running low on it. The UK loves plain canned beans in tomato sauce, which afaik came out of wartime necessity. Biscuits and gravy have a similar history with wartime necessity from the US revolutionary war. Some populations eat SPAM way more than others due to its wartime benefit as basic canned protein becoming a cultural tradition where US troops were stationed.
yeah but have you ever had UK spec canned beans? those things are really good. Ive been annoyed half my life those exact beans are produced in Canada and exported under contract to the UK, the store beans we get here are shit, and there’s actually a black market gets UK spec canned beans back to canada, where they were fucking made.
I have not, tbh I’m not a huge fan of beans in tomato sauce. But I now will add “international black market bean smuggler” to my list of outlandish careers that I would try if the barrier to entry wasn’t so high.
Yeah more like sausage gravy and savory scones.
