This tasty biscuit recipe is simple to make and you can make the gravy while the biscuits bake. You need to make a roux to make the gravy for the biscuits, which means you will need equal amounts of flour and fat. If you get more than two tablespoons of fat out of the sausage, adjust the amount of flour you add. Also, make sure the roux is cooked over nothing higher than a moderate heat so it does not brown or burn. You only need to cook out the flavor of the flour.
To ensure your gravy is free of lumps, you need to keep whisking the roux and gravy as the mixture cooks. Add cold milk to the hot roux, a little at a time, keeping the heat moderate. A creamy, thick gravy is what you are aiming for, although you can have a different consistency if you want an especially thin or thick gravy for your biscuit recipe.
When you knead the biscuits, only knead them until the ingredients are incorporated, else the gluten in the flour will develop and this would result in tough biscuits. If you follow these tips, your biscuit recipe should come out fantastic. Continue reading
White gravy made with sausage is really popular in the south of the United States and this breakfast or snack food consists of soft dough biscuits with white gravy over the top. The gravy is made with flour, milk and cooked pork sausage drippings. Sometimes ground beef, bacon or pieces of sausage feature in the white gravy. Black pepper is used to flavor the white gravy and this is known as sawmill gravy in some regions. Egg gravy is sometimes served with biscuits and this can be made by whisking beaten eggs into boiling gravy or by scrambling eggs in bacon grease and then adding milk and flour. Tomato gravy, which is white gravy with diced or crushed tomatoes, is also served sometimes over biscuits. Because people from the UK call cookies, “biscuits” this recipe might be confusing for anyone outside the United States. A savory European scone is probably the closest comparison to an American biscuit.
Some of the first European settlers to the United States relied on ground wheat, meat, and simple gravy recipes for sustenance. The first pigs came over from England at the start of the seventeenth century and these became popular in recipes. During the American War of Independence, a lot of food was rationed or unavailable, so dishes like biscuits with white gravy were staples. The following recipe for white gravy is made with sage-flavored pork sausage, although you can use regular sausage if you cannot find this. If so, add half a teaspoon of dried sage to the recipe instead. You do not usually have to drain the fat off the sausage before adding the flour because there will not be a lot and it helps with the flavor anyway. Bulk sausage is a good type to use because it is crumbled already.
If you are using sausage in casings, take the casings off first and then slice or crumble the sausage before adding the other ingredients. Pork sausage is good because white gravy relies on grease and pork sausages release enough juices to make the gravy. Since most of the flavor comes from the sausage, some white gravy recipe do not contain any other flavors. The following recipe calls for nutmeg, poultry seasoning, and Worcestershire sauce but you can leave any of those out, if you want. Also, feel free to add other flavors. Flavors, which are nice in pork sausage gravy recipes, include dry mustard, parsley, fennel, crushed red pepper, garlic, and hot pepper sauce. Hot sausage can be used for a spicy kick, but bear in mind that its flavor will overpower any subtle-tasting ingredients in the white gravy recipe. Continue reading
These tender, seasoned pork chops are served in a delightful homemade pork gravy recipe. This is a wonderful fall or winter dinner and the flavors go together perfectly. You can serve this dish with a dinner roll and garden salad, or with some green beans or broccoli on the side. You can put this recipe together in under an hour and if you love pork you will love this.
When you transfer the chops to a plate and put foil over them, they will carry on cooking. They need to be 165 degrees F in the center but letting them finish cooking after you take them out of the skillet means there is no risk of overcooking them and they will be juicy and delicious.
If you like, you can add onions to the gravy to give it an extra dimension to the flavor and add some texture too. Add half a finely chopped onion to the pan when you cook the pork, then leave it in the pan when you make the gravy. This is optional but a lot of people like onion gravy recipes so you can add onion if you like. Continue reading
You can use any specialty or good quality sausages to make this classic comfort food dish. Try pork, beef, or even venison sausages. Lamb sausages are nice too. The wholegrain mustard gives a nice piquant flavor to the mashed potatoes, although you can use less if you want a slightly milder mustard flavor, and the red wine complements the red onions in the gravy. Serve this with your favorite seasonal green vegetables and this meal will be a real treat for your taste buds.
This wonderful recipe is made with caramelized onions and they are simmered very gently with brown sugar, which makes them mouthwateringly sweet, as a real contrast with the mustard and other savory ingredients. The rosemary is a nice touch but if you do not have any you can leave it off, since it is really just for garnish.
Maybe you have tried sausage and mashed potatoes before but this dish elevates the classic recipe to a whole new dimension, using gourmet ingredients like fine sausages, red wine, red onions, rosemary, and mustard. This dish is still comfort food but it is gourmet comfort food, which is quite a new concept! Continue reading
This gravy is amazing with roast pork. Serve it with a potato and parsnip mash if you want to impress. Alternatively, you can serve it with beef. If you want to do that, use beef stock instead of pork stock. Depending on the amount of juices you get from the roast meat, the other quantities are approximate. The honey, lemon juice, salt and pepper are just to taste, so you can add however much, or however little you like. You might need more butter.
Just keep tasting the pork gravy as it cooks and you will be able to tell what it needs. This is quite a thin gravy so it is nice to serve mashed potatoes with it, because it soaks into them really well. You could thicken it up with corn flour or cornstarch but the consistency of this gravy is nice as it is and you will find that the honey thickens it up a bit anyway, as does the simmering time.
If you are looking for an unusual gravy recipe, you might like this one. The honey and lemon might sound like strange ingredients to add to gravy but the honey gives the mixture a nice sweetness and the lemon adds a zing, which goes wonderfully with the thyme. For sure, once you have made this gravy once you will want to make it again for your family to enjoy. Continue reading
This flavorful recipe is unusual but totally delicious. The cabbage leaves are stuffed with a mixture of rice and sausage and the gravy is made with cream, broth and more. The creaminess of the gravy goes really well with the cabbage rolls and this gravy would also be good with chicken, veal, or pork.
You can use a dirty rice mix for the cabbage rolls or make your own. Dirty rice is a Cajun dish, which is made with white rice, giblets or chicken liver and vegetables – usually onion, celery, and bell pepper. This dish is popular in Mississippi and southern Louisiana. You can buy boxed mixes of dirty rice or make your own. You can also use plain rice in this stuffed cabbage rolls recipe but then you might want to add some finely chopped vegetables and seasoning to add flavor.
If you want to make a vegetarian dish, simply replace the sausage with some tasty vegetables and use vegetable broth instead of chicken broth to make the cream gravy. It will be a darker color if you do that but the gravy will still taste great.
This delicious dish, which is called schweinshaxe in Germany, is made with pork knuckles, which are also known as ham shanks, pork hocks or fore shanks. This Oktoberfest treat is served in a beer gravy. Carrot, onion, leek, celery, cumin, and other flavorful ingredients also feature in this exciting German recipe. If you do not want to use beer, you could use water in the recipe instead. The dish will still be well flavored.
The cumin adds a lively taste to the pork knuckle and the meat itself comes out tender and juicy. Pork gravy is delicious and pork tends to give off a lot of juices as it cooks, especially pork knuckle because it can be fatty, so you will be able to make a full-flavored gravy.
The gravy is made with the cooking liquid, which is the case for a lot of meat recipes. You simply need to strain this liquid and heat it through. Add some corn flour if you want it thicker but, if you do this, remember that you will need to simmer the gravy for a few minutes to get rid of the floury flavor. The gravy is nice served thin too so do not worry about adding corn flour if you do not mind a thinner consistency. Continue reading
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