Sunday, November 14, 2010

When biscuits aren't rich enough, add gravy!

I'm always looking for things that my husband likes to eat. I'm sort of a girl that way. He is usually indifferent to food and I will never understand the "I eat to stay alive" mantra. I, on the other hand, stay alive merely to cook and eat. I haven't decided if he shrugs and says, "that's ok" to whatever I place before him to drive me crazy or whether he legitimately couldn't be bothered. Either way will drive a foodie directly around the bend. I'm on a mission to get a new reaction and today I have a plan.

Since he's an original Texan, it occurred to me, biscuits and gravy. Oh ya, stodge on stodge. Thick, creamy, rich, peppery sausage gravy smothering enormous, light fluffy biscuits seems one hell of a way to start a day (I must digress here, the fact they call it "gravy" drives me mad, it's a cream sauce but hey, if these southerners need it to be "gravy" and it floats their boat, who am I to nit pick. Have at it, Texans.) I will admit I do make killer biscuits and pretty darned good bechamel sauce, so this seems like rather a breeze breakfast feast to whip up on a Sunday morning.

I'm up before everyone else and am well into it, let us begin:

1/2 chub (hehehe I said chub, yeah, I live with an 11 yr old boy, I'm infected!) of whatever sausage you like, I have HEB Pork and Sage
1 heaping tablespoon flour
enough milk to cover or to take to consistency you like, maybe 2 cups for those who need a starting point
salt, pepper and a scrape of nutmeg

Brown the sausage in a drizzle of bacon fat if you have it, none if you don't.

Brown it well, this matters, you'll get crispy bits and the flavor is truly enhanced by a few extra moments here.

When it's brown, sprinkle with flour and cook it out until the sausage is dry and there's flavor stuff stuck to the bottom of the pan. It's called "fond" but no one knows that and it sounds chefy and I'm not chefy.

When it's all dry and you can see there's stuff stuck, pour in your milk, it'll bubble up like mad, stir stir stir. It will not be lumpy, scrape up the bits and bring the whole thing to a boil.

When it boils, that's the thickest it'll get so be sure it'll coat the back of a wooden spoon. Salt and pepper to taste then add a little more freshly cracked black pepper. I also scrape in a little nutmeg because nutmeg and cream based sauces are best best friends. If you want it thinner, add a little milk but the point here is thick, rich and sausagy delicious!


Here it is, finished. I just have to make some biscuits and pour it over. We'll see if my native Texan husband approves of his British wife's offerings!

These are the biscuits I'm making to go with these:

They're the lightest and come up the biggest and if you're covering something with sausage gravy, it'd better be light and gigantic.

I'll update when it's served up and give the quoted response!

Well, well, both son and husband seemed delighted, it was all eaten and I had a "that was good" whispered. Praise indeed?

I'm sure it'll be put into weekend winter breakfast rotation :) Even money says husband spends the rest of the morning snoozing it off while child and I hit the nature center and hike.


"extremely tasty" oh ya!


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