Biscuits and gravy

It’s here!!!

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.

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

No comments

  1. Your biscuits are beautiful!! And I bet that smoked sausage makes an exceptional gravy!!

  2. Thanks, Nicole… However, I owe it to your recipe, defintely a keeper. The one thing I will do differently next time is to crowd them together a bit more. You mentioned making sure they touch, but I wasn’t sure how much to have them touch.

    The sausage definitely adds something to the gravy; it’s easily my favorite way to make sausage gravy.

  3. your biscuits look sublime, just fantastic. When I saw this yesterday I almost wept because I wanted them so bad but I just didnt have the energy to make them!

    thanks for the stumble by the way .. you have managed to stress my server out, in a happy way mind you.

    BTW – Ree at PWC – I think she is the cat’s meow 10 different ways.

  4. Nika, the servers need stress now and then.

    The biscuits really were very good, and very simple to make. When you have 10 minutes of energy, try them.

    And I agree on PWC… I don’t know Ree yet, but I really like her step-by-step photos… And she makes what looks like very approachable, very good food.

    And on that other thing… Keep me posted; I don’t want to miss it!

  5. Looks incredible, biscuits and gravy are my ultimate comfort food!

  6. Cedar, thanks, and thanks for stopping by. The smoked sausage adds a bit of something special, I think, and fall is all about comfort foods to me.

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