From: Chris DeVoney
Date: Thu, 26 Jul 2001 19:56:42 -0700
On Thu, 26 Jul 2001, William Knowles wrote:
>
> Would anyone have a pair of recipes for sausage gravy and cream gravy?
>
Here's the sausage gravy recipe (from memory) that came from the Jeff
Smith's _The Frugal Gourmet Cooks American_. It is meant as a breakfast
dish served over fresh buttermilk biscuits (as in the midwestern or
southern "biscuits and gravy" dish.)
1/2 pound ground pork
1 tablespoon finely chopped white onions
3 tablespoons flour
2 cups hot milk (heat in the microwave)
1/2 teaspoon salt
freshly ground pepper (lots of)
Put meat and onions in a cold skillet. Over medium heat, break up the meat
and cook until the onions are clear and the meat is gray to slightly brown.
If needed, drain off all but three tablespoons of fat.
Stir flour into meat/onion mixture and cook for a couple minutes.
Stir in hot milk. Bring to near boil or boil, stirring while the gravy
thickens. Continue to cook until gravy is at desired consistency.
Adjust seasoning to taste. (like Smith, I like lots of freshly ground
pepper over this one.)
Notes:
I usually double the recipe to serve as a main breakfast course for 4 people.
Look for plain ground pork rather than pork sausage which has additional
flavoring and chemicals added. However, sage sausage (or adding fresh or
dry sage) works very well.
I also use one medium onion per pound of pork and I rarely need to drain
off any fat from the pan.
You can skip nuking the milk but the dish cooks significantly faster if you
preheat the milk. BTW, non-fat or 2% milk works in this dish. I use non-fat
milk but think its a gratuitous attempt to salve my guilt from visiting the
proverbial den of caloric iniquities when I make a weekend breakfast/brunch.
cdv
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