Wednesday, March 23, 2016

Brian's Gravy for Biscuits and Gravy

One of my favorite breakfasts is "Biscuits and Gravy". Most restaurants get their gravy off the truck, meaning they bought a premade gravy instead of making it from scratch.

When I am home I can make it from the ground up and it is amazing. Here is the recipe I used this morning.

Ingredients & supplies

1/4 pound bacon (about 6 thick slices, cooked until crispy)
1 pound of Sweet Italian Sausage
One Medium Onion, diced
Two Cloves of Garlic or a Large Shallot
4 tablespoons Butter
2 cups milk or half'n'half (from Kapers at the farmers market)
1/4 cup flour
1 tsp thyme
1 tsp sage
1 tablespoon chicken bullion
1/4 tsp cayenne pepper
1 tsp worchestershire sauce
chopped parsley
chopped green onion or chives
1/2 teaspoon Real salt
1/2 tea teaspoon fresh ground black pepper
large black cast iron skillet

Directions - Some assembly required

  1. Heat cast iron skillet on stove top. Cook bacon until crispy. You are trying to get the mazimum amount of bacon drippings. Remove bacon and let cool. Chop in small pieces.
  2. Add sweet italian pork sausage (or other favorite sausage) to the pa and brown it. When brown remove the sausage leaving the grease.
  3. Add 4 tablespoon of butter to the grease and melt.
  4. Add finely diced onions to the butter and grease mixture and cook until soft.
  5. Mince garlic and add to the skillet on low heat.
  6. Slowly add 4 tablespoons of flower to the mix stirring continually
  7. Cook the mixture until thickened and slightly browned (this is called a rou)
  8. When flour is browned slowly add the milk or half'n'half. Stir continually under low heat so you don't scorch the mix.
  9. When the half'n'half is incorporated add:  thyme, sage, chicken bullion , cayenne pepper and worchestershire sauce. Stir thoroughly.
  10. Add bacon and sausage to the gravy and incorporate thoroughly.
  11. When ready to serve add parsley and green onion
  12. Add another 1/2 cup of milk and stir in just before serving.
Goes great with biscuits, toast, or over chicken fried steak.

You can vary the seasoning somewhat. If your sausage is highly seasoned you can back off a little on the cayenne. If your sausage is unseasoned try two tablespoons of crushed fennel and a little extra cayenne. If you don't have cayenne a teaspoon of Tabascoe sauce with do.

We sell chipotle peppers at the farmers market. You can crush several of these, removing the stem as a seasoning. The smoky flavor is wonderful.

Don't forget the Real salt. It really brings out the flavor.

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