Friday, October 21, 2011

Free Recipe Friday. . . Good Gravy!

Ahh, who wants to go camping?!?
This week on Free Recipe Friday 
we're gonna take a virtual camping trip.
With this amazing fall weather upon us,
it's making us dream of being on a campsite somewhere!

Today's post is a recipe that is a tradition
 for our family on every camping trip.
It is Sausage Gravy.
Ahh, did you hear that???
I think I heard some angels singing or something!
Oh, you didn't hear anything???
Well then, I guess you haven't had
the same Sausage Gravy that WE have had! ;) 
It is also routinely made in the Taylor household
once or twice a month for our big Saturday breakfasts.

So, with camping on our mind,
 it was only fitting to have THE finest Sausage Gravy maker
in the whole United States
to share with us his gravy makin' skills!
A man that takes Sausage Gravy makin'
pretty seriously!
So, let me introduce to you,
the one, the only,
James Taylor! (isn't he cute?)

Ok, here goes...


Get a whisk---
Fry up some ground sausage in an iron skillet
(cheap stuff works well cause its greasy)
(use a wad about the size of a baseball - more if you like).
Chop it up as it cooks into little crumbles.
I usually add a "little" bacon grease at this point but that's me.
Once it's cooked, turn the heat down to medium
and sprinkle in some all purpose flour
until all the crumbles are coated - stirring all the time.
Don't add so much flour that you make a doughy mess.
Just enough that all the sausage crumbles
are coated and the flour is wet with piggy grease.

Now for the tricky part.

Get the whisk-
Fill a small glass with milk
and another larger glass with tap water.
Pour the milk into the sausage first -
slowly while stirring so the sausage doesn't cool off too much.
It'll look all lumpy but don't stop stirring with the whisk.
Now slowly start pouring in the water
a little at a time while your whisking what looks like cement
and your arm starts crampin'. 

You want the gravy to look like smooth pudding
but that comes later. The whisk is the key.
Whisk whisk whisk.
Stir stir stir until it's smooth.
If it's too thick, just add a little more water
and stir stir stir till the water is blended in
and the gravy is smoooooth.
Let it cook for a few minutes while stirring
so the flour doesn't taste raw.

Add salt and black pepper to taste
toward the end as you stir stir stir.
Once it looks all smoooth like pudding
you can turn the heat down to simmer
and wait on the biscuits that you got cookin' to be done.
Great on biscuits or even toast.

Mom used to dip cat poop in it. It's THAT good.
Enjoy,
James


A special thanks to my sweet hubby
for sharing with us this week.
He makes gravy like no other!
Listed below are the things you will need
to make gravy for yourself or your family.
Hope you'll try it real soon!


INGREDIENTS/TOOLS NEEDED

Seasoned Iron Skillet (or other large saute pan)
Whisk
1/2 lb. of pork sausage (or a 'wad')
Extra fat if needed (bacon grease or veggie oil)
Flour (appx. 1/2 cup)
Milk (appx. 1 cup)
Water as needed (usually 2-3 cups, maybe more)
Salt/Pepper to taste
Biscuits or Toast

Now our great family secret recipe is out.
All you have to do is decipher it!
No problem, right?!?
ENJOY!















2 comments:

  1. cat poop? i was getting really hungry till i read that part! that explains so much about james!!

    ReplyDelete
  2. crumbs & crayonsOctober 22, 2011 at 9:10 AM

    indeed terry, indeed! :)

    ReplyDelete