Quote:
Originally Posted by Coogs
Here is one what we do and it is damn tasty... will feed six to eight.
For the gravy
A pound to pound and a half of fresh sausage
An equal pound to pound and a half of fresh hamburger to tame it down a bit
Brown sausage and hamburger in a 10 inch skillet, medium high heat.
If you have "good" sausage and hamburger, there will not be a lot of "grease" in the pan, so you will not need to drain grease off.
Add about one half or so of a cup of flour to browned sausage/burger and stir in for about 20 to 30 seconds... still on medium high heat.
Add milk to a depth that is higher than the meat in the skillet.
Add salt and pepper to taste.
Bring to a rapid boil while stirring occasionally to keep from sticking/burning to the pan.
Biscuits
Get the bisquick (sp) just add water packages at the grocery store. Get a couple of packages. They are damn good. We use original, as they have several favors.
Trust me, this is very good B & G, and very easy to do.
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I believe this is an OK start, but you'd get better flavor from your roux if you'd take out the meat and cook it longer - maybe 2-3 minutes. Thirty seconds isn't enough to get that raw flour flavor out.