Thanks. I can get frozen Lorne sausage squares - I tried these once, but didn’t like them; they tasted… well… gamey, which isn’t nice in a pork product. Maybe I just got a bad batch.
I have some Toulouse sausages(links) in the freezer; they’re quite highly seasoned pork and meaty, but produce a fair deal of fat when fried. I might give it a go with these.
Frankly, while it may not replicate our morning sausage, I can’t really think of a sausage that gravy wouldn’t improve, if you get my meaning. I’ve been known to make gravy from bratwurst in a pinch. Tastes nothing like **The **Sausage Gravy, but it’s A yummy sausage gravy. Salt, fat and thickening go well together - the rest of the spice is incidental.
OK, Frankly, franks would make icky gravy. No hotdog gravy, please!
There is a place outside Austin where, not only do you get bacon gravy, you can get a side of chicken-fried bacon to go with it. Pure heart-attack on a plate.
Chicken fried bacon? :eek: That’s just… wrong.
FWIW the best B&G I’ve had was at Crazy Otto’s Diner on 20th St. W. and Ave. K in Lancaster, CA. Bacon-and-ham gravy.
And I’ll second what Chefguy said about being careful when ordering B&G at some random diner. The cook has to know how to make it.
I seem to recall a thread about bad cooks where someone posted a story about their grandmother(?) who would boil hotdogs for hours and then make gravy with the water. Does this ring a bell for anyone?
::hulk…hulkkk…HUUULLLLLK:: Sorry. The cat and I both barfed in unison.
AHA! I knew I could find it.
Fry about two rashers of bacon in a cast iron skillet. Remove the bacon. It can be saved for breakfast on a covered plate. Mix up your biscuits and then slap them on both sides in the bacon fat before putting them on the pan to bake. Buttering the tops when they come out of the oven is recommended but not required. Do not clean the pan before starting the sausage.
The best sausage for making the gravy is Jimmy Dean, seriously bold, or if you like hot Jimmy Dean, seriously hot. Jimmy Dean, maple works, but add extra black pepper to liven the gravy up a bit. Sage is blasphemy. Yes, there is sage in all Jimmy Dean sausage, it is sauSAGE after all, but Sage sausage is like munching on a brown patty of herbs.
For a family of four, cook the full pound chub of sausage, slicing it so each slice is about an ounce. When you are cooking them, do not squish them down, do not for the love of all that is tasty, add water. Don’t turn too often, but don’t have the pan so hot it will burn the outside while leaving the inside raw. Half of the slices will be crumbled up in the gravy. You check to see if they are done by sacrificing the ones that will be crumbles. They will be done about 170F. Remove half the sausage patties when they are completely done. Save on a covered plate on the stove where the biscuits are cooking. Make the gravy how the link says. I think it tastes best if you let the flour brown a bit, some prefer it to stay white. The color of the gravy should be a deep beige, in my opinion. You should not allow the roux to be the deep bronze color as if you were making gumbo, the smoky flavor is too overwhelming. Paprika, salt, and black pepper are all acceptable seasonings for the gravy.
Also served with this breakfast, could be bowls of oatmeal, butter and maple syrup for the oatmeal, and lots of good strong coffee. Other nice accompaniments are cocoa gravy, red eye gravy, side pork, ice cold buttermilk and hashbrowns, but you will need more than a family of four to eat all of that unless two of them are teenagers…