Autumn officially started today! After this summer, I’m ready for lower temps and cooler evenings. Bread baking filling up the kitchen with yeasty smells and apple pies cooling before being ready to eat are anticipated.
Nicole at Pinch My Salt recently posted on both comfort foods and biscuits. I tried her biscuit recipe, which can be found here. I have to say that this was not only an easy recipe but really makes some great biscuits! The effort wasn’t much more than popping open one of those cannisters from the grocery, but the taste and texture were much better!
Biscuits and gravy can be found not only at Pinch My Salt in her latest Comfort Foods post, but also at The Pioneer Woman Cooks. Ree at the Pioneer Woman Cooks does a fantastic job of showing photos of every step of any process during her cooking.
With my wont to add smoke to whatever I’m cooking, I do my gravy a bit differently…
I use a fatty. For those not familiar with a fatty as it relates to food and smoked food in particular, a fatty is simply a roll of sausage that’s smoked instead of cut up and fried. I prefer Bob Evans.
I often will season a fatty or wrap it with bacon to cook it, but when planning on gravy, I don’t add anything at all. Just the sausage is good enough.
So here’s my list of ingredients for susage gravy:
- Fatty made from 1 pound of Bob Evans country sausage
- 2 Tbsp all-purpose flour
- 3 cups whole milk
- Black pepper to taste
Simple ingredients, and easy to make gravy.
Cut the fatty into small chunks by cubing the sausage until it’s in chunks as small desired. Add to a skillet over a medium fire and add the flour by sprinkling it over the sausage. Be sure to let the flour brown while heating up the sausage.
Once the flour is cooked and the sausage is is hot, add the milk and pepper. Stir occasionally, allowing the gravy to thicken to the desired consistency. More milk can be added if a thinner gravy is desired.
That’s it! One of the advantages in using a fatty for sausage gravy is that there’s less fat than when using raw sausage.
If you want to take you sausage gravy to the next level, try smokng the sausage first… You can thank me later.
Added after I posted originally: The Accidental Hedonist has an interesting twist, adding bourbon to the party.