![]() ![]() Then I re-season to taste and add milk/flour until my spatula can push the gravy to one side of the pan it barely runs freely to refill the spot. I continue adding 1/2 and 1/2 and flour in small amounts (1/2 cup-1 cup of 1/2 and 1/2 and tablespoon-pinch of flour) until I'm satisfied with the amount of gravy. At this point everything is done by feel. Once nice and warm, I add a few table spoons of flour and IMMEDIATELY stir it in. When the sausage is cooked I add some 1/2 and 1/2 or cream, maybe a cup or two, and let it warm up on low heat while stirring. While the sausage is cooking I add lots of fresh ground pepper, a dash of salt, a generous dash of garlic powder, and ancho chili powder for the maple variety or chipotle chili powder for the sage kind. heat with a splash of water while crumbling it until it is no longer pink and is in small enough pieces adding a splash of water whenever it looks like my grease is evaporating. I use a 1lb chub of Jimmy Dean sausage, either sage or maple, depending on the mood. I also like to crumble some of the cooked sausage up in the gravy. Also for a silkier texture you can substitute about 1/4 corn starchīrad had it dead on until he added that "Edit" part. Physical constants, you can tinker with the spices. Which is deadly with gravy, in fact, much better with the sausage gravy than the standard flaky biscuit.Īlso, to edit, you can certainly add some garlic powder to taste, some people like Allspice, as stated, some like a little Also look seriously at the concept of the "Drop biscuit' Roll it, fold it and roll it, fold it and roll it, then roll it out to 1/2 inch thick, cut it and bake it on a cookie sheet, Usually heavier on the pepper than the salt.īiscuits are best left to you, you can buy mix off the shelf, as long as you roll out the resulting dough, fold it and Salt and pepper to taste as you reduce the liquid down, You intend to eat it, because it WILL get thicker as it cools. Remember to stop at least one level (preferably two) of thickness SHORT of where Of the grease, add about two tablespoons of flour, stir and scrape getting it hot, KEEP IT MOVING, and get it hotter,Įver hotter without smoke or burn, and then douse it with a cup of milk and stir, stir, stir, and scrape, scrape, scrape,Ĭooking off some liquid as you go. ![]() We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website.Tot tell the truth, all you need for bisuits and white gravy is to cook up your breakfast sausage, pour off 75-80% Oh so good…especially for us little girls who loved being able to say “SOS” We got such a giggle out of it! Thanks for sharing!” – DebĪre you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. “I wasn’t born in the south by grew up here, my parents were Northern transplants, so while my Mom cooked mostly northern food my Dad embraced Southern living and made SOS quite often. My husband likes his on toast better even though we grew up in the same area. ![]() Anyway it was always one of my favorites growing up. Maybe the sweet potatoes is a Pennsylvania Dutch thing. “Reading these comments and realizing no one eats it over mashed sweet potatoes! That’s the only way we enjoyed hamburger gravy growing up (and I never heard it called sos). Well, I’m making this for my kiddos this week. I’m getting tears just thinking about my brother and I scooting up to the table, eager to dig in to a yummy plate full on a cold weekend morning. He made it with chipped beef and also at times used ground beef. I have fond memories of waking up to the smell of this gravy cooking. Being from a large family, he was asked to cook sometimes and this was one of his most popular dishes. He served in the Army during the Vietnam War. “I can’t wait to make this! My father passed away when I was 14 and this sure does bring back memories. I am going to share some of our favorites! If you have followed our site for any amount of time, you know we love recipes that hold beautiful memories and this is definitely one. ![]() This recipe is dear to many people as you can see from the comments below. Milk (I use one 12 ounce can of evaporated milk and enough water to make 2 cups) Hamburger Creamed Gravy ingredients needed: I can remember having this gravy for breakfast over toast when I was a child. This was an Army staple, thus the SOS name. Some people make this with chipped or dried beef, too. This hamburger creamed gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits! I love it over mashed potatoes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |