Sausage Gravy Recipe?

[?] Join this Site - It's Free

Sausage Gravy Recipe?

by Alex
(Chicago, IL USA)

Trying to make a killer biscuits and Sausage Gravy for my family...

Chef Todd Says:
Another great example of cooking by method rather than cooking by recipe. In a method way of speaking, make a cheese sauce or an alfredo sauce and leave out the cheese.

What do I mean by this? Follow the procedure for making a basic white sauce (bechamel) by following the roux video at:
http://www.i-hate-cooking-recipes.com/sauce-recipes.html

Your sausage gravy is a bechamel sauce with ground sausage in it. To add more flavor, render fat from your ground sausage into a saute pan. Strain the sausage from the fat, returning the fat to the pan. Add flour to make a roux, add milk to bechamel. Now, return the cooked ground sausage, some thyme, sage, salt and black pepper, and you've got sausage gravy. It's a close relative of cheese sauce and alfredo sauce.

I used to prepare sausage gravy for 500 people when I was a hospital chef, and used the same procedure, just a bigger pan.

Chef Todd.

Comments for
Sausage Gravy Recipe?

Average Rating

Click here to add your own comments

Apr 28, 2010
Rating
perhaps explanation of the roux is in order
by: Anonymous

If some people are having difficulty seeing the video, it does no harm to explain what we mean by a roux.

Take the fat whose flavor we want the gravy to have, such as sausage gravy. Put it in a saute pan. Heat it up, and add a bit of flour--at home, for a home-size batch, a spoonful or two--of flour. Mix it into the hot fat and cook the flour until it begins to brown.

Then we add the liquid we want to thicken with the roux--in this case, milk, for a bechamel sauce, but you can do other things with a roux--and mix vigorously. Bring the mixture to a full rolling boil while mixing with the point of a spatula, and boil it down to the desired thickness. Serve hot.

X Close Editor

Apr 28, 2010
Rating

Submitted by: Anonymous

Title

Comment
If some people are having difficulty seeing the video, it does no harm to explain what we mean by a roux. Take the fat whose flavor we want the gravy to have, such as sausage gravy. Put it in a saute pan. Heat it up, and add a bit of flour--at home, for a home-size batch, a spoonful or two--of flour. Mix it into the hot fat and cook the flour until it begins to brown. Then we add the liquid we want to thicken with the roux--in this case, milk, for a bechamel sauce, but you can do other things with a roux--and mix vigorously. Bring the mixture to a full rolling boil while mixing with the point of a spatula, and boil it down to the desired thickness. Serve hot.

Cancel Delete Delete & Ban

Updating Comments page...

Sep 01, 2009
Rating
Linky no worky
by: Anonymous

The link given returns a "not found"

X Close Editor

Sep 01, 2009
Rating

Submitted by: Anonymous

Title

Comment
The link given returns a "not found"

Cancel Delete Delete & Ban

Updating Comments page...

Click here to add your own comments

Sausage Gravy Recipe?

Comments for Sausage Gravy Recipe?

Comments for
Sausage Gravy Recipe?