Sausage Gravy
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Brangus
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And just in case someone on here missed out on our epic bistit-makin' thread here it is below so no one can have the excuse of not knowing how to make them. And yes...........you heard on CFF first. "Bistit making 101" thanks to @Burt Gummer and credits to @Gunbelt .
No matter what thread topics you want, it's right here on CFF:
Bistit making, sausage gravy making, fire-bowl burnin', animal skinning, refrigerator fixin', mid-life crisis counseling, cast iron restoration, grilling wangs, bbq fights, nanner pudding guidance along with the virtues of meringue, marriage counseling, where to find hot deals you can't live without, how to get your purchased items to your home via CFF Express, etc., etc.
That's why we're so much more than a firearms forum.
Biscuits anyone?
I learned how to make homemade biscuits about a year ago and while I don’t make them often. I really enjoy seeing the end result. For breakfast this morning.
carolinafirearmsforum.com
No matter what thread topics you want, it's right here on CFF:
Bistit making, sausage gravy making, fire-bowl burnin', animal skinning, refrigerator fixin', mid-life crisis counseling, cast iron restoration, grilling wangs, bbq fights, nanner pudding guidance along with the virtues of meringue, marriage counseling, where to find hot deals you can't live without, how to get your purchased items to your home via CFF Express, etc., etc.
That's why we're so much more than a firearms forum.
Guys… I really hate to post this but I’ve tried all the prepackage powder mixes and BY FAR the best is the McCormick Country gravy SAUSAGE flavor.
Two packages of this with 1 lb of hot Bass farms sausage (not real fatty) is the bomb.com. I don’t even get sausage gravy when eating out anymore because non of them have the flavor as this does. Give it a try
Two packages of this with 1 lb of hot Bass farms sausage (not real fatty) is the bomb.com. I don’t even get sausage gravy when eating out anymore because non of them have the flavor as this does. Give it a try
This is a very good way to start.
tastesbetterfromscratch.com
The final product really depends on what you like for flavor and texture, I like it spicy, meaty and thick.
I go back and forth on retaining the sausage grease vs blotting it up and adding butter. For spicy sausage I hate to lose the spiced fat, but I always add more heat anyway. I do prefer added butter v bacon fat, the butter browns adding a flavor that you can’t get from bacon fat or sausage grease.
If you’re getting paste you aren’t browning the flour, making the roux, for long enough.
I’m undecided on butter v lard for biscuits, one day I’ll make a batch of each plus a batch of half and half then let the family decide.
Best EVER Biscuits and Gravy
The BEST Sausage Gravy and Biscuits! An easy, southern-style sausage gravy with flaky homemade biscuits.
tastesbetterfromscratch.com
The final product really depends on what you like for flavor and texture, I like it spicy, meaty and thick.
I go back and forth on retaining the sausage grease vs blotting it up and adding butter. For spicy sausage I hate to lose the spiced fat, but I always add more heat anyway. I do prefer added butter v bacon fat, the butter browns adding a flavor that you can’t get from bacon fat or sausage grease.
If you’re getting paste you aren’t browning the flour, making the roux, for long enough.
I’m undecided on butter v lard for biscuits, one day I’ll make a batch of each plus a batch of half and half then let the family decide.
