Kickin Sausage Gravy

Cajun Country Kickin' Sausage Gravy

Description

Some people say that making gravy is an art, a mystical science best left to chefs and grandmas. I say they are wrong! With this simple technic anyone can make a good sausage gravy. I like mine with a little bite but you can temper the seasonings to your taste. Try this on top of my Buckeye Biscuits covered with some over-easy eggs for a hearty well-rounded comfort breakfast, mmmm yummm!

　

Ingredients:

1 pounds sausage

1/2 cup self rising flour
(you can use all-purpose flour with 1/4 teaspoon baking powder added)

1/4 gallon milk (4-6 cups)

1/4 stick butter or margarine

1/4 tablespoon black pepper

1/4 teaspoon salt

Suggested Seasonings:

dash of teaspoon cayenne pepper

1/4 teaspoon garlic powder (couple dashes)

dash of cumin

　

Directions:

1. Brown and crumble sausage in a pan.
2. While preparing sausage, pour milk in a large saucer with 1/4 stick of butter and set heat to med high. (You can also add your seasonings now or wait till you have added the flour)
3. Add crumbled sausage to milk.
4. In a bowl put flour. add enough cold milk to make a thick paste (about the consistency of cookie dough) stir vigorously to remove any lumps at least 2 minutes.
5. Slowly add a cup milk to thin it out into a thin watery syrup like thick pancake syrup.
6. As soon as milk in pot begins to bubble or boil start stirring milk and slowly pour in the flour/milk mixture. stir constantly till all the mixture is added or it is the desired thickness and consistency you want. I usually don't use quit all of the flour/milk mix.
7. If you haven't done so already, Add seasonings (to taste) while stirring.
8. Let slow simmer for a couple minutes and reduce heat to warm.

Your gravy is ready.

　

Notes:

Don't go overboard with black pepper as the cayenne pepper adds bite to the black pepper with the garlic slightly mellowing out the flavor. The added cumin rounds out the flavor for a sausage gravy with some kick. Of course you can flavor to your taste.

　

　

CORN MEAL MUSH (FRIED POLENTA) OR GRITS

SIMPLE CORNMEAL MUSH OR GRITS

NOTES

this recipe works for grits or mush, double the recipe for one bread loaf pan of mush

　

INGREDIENTS

• 3 cups water
• 1 cup cornmeal
• 1 t salt

　

DIRECTIONS

pour 2 cups water and the salt into a pan and bring to boil. while waiting for the water to boil, pour 1 cup cold water into a bowl. pour the cornmeal into the bowl and mix with the cold water till it is a creamy texture with no lumps. when the water on the stove is boiling turn the heat to medium high, slowly stir in the cold water/cornmeal mixture. continuously stir for about 5 minutes and then remove from heat.


FOR MUSH:

spray the loaf pan with non stick cooking spray and pour the mixture into it. cover with plastic wrap and let it set overnight in the fridge.

to prepare slice about half inch thick and fry in butter, dont turn over till first side is crisp.
serve with maple syrup, butter,  or gravy... or your favorite toppings

FOR GRITS:

serve in a bowl with your favorite additions. milk, brown sugar, jam, honey, butter, maple syrup