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09-05-2016, 09:36 PM | #361 | |
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09-07-2016, 09:49 PM | #362 |
EvOlVeD
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okay, i am thoroughly disappointed in this thread :D
i was hoping to find a breakfast sausage recipe in here. i am amazed though, you all spend extra time on your biscuits, as i do my pork. you see, here down under, they do not have breakfast sausage, or anything remotely close. most sausages here, are made with beef believe it or not. (anything that looks like a hotdog in shape is a sausage).
that said, in the future i may steal a biscuit recipe (biscuits down under are cookies, scones are american biscuits.) you should see the faces on people when i say biscuits and gravy LOLOLOL. now back to the breakfast sausage. again, i dont do measurements, just guess: so i went to the butcher today and got a kilo of fresh minced plain pork. adding in sage, onion powder, garlic powder, thyme, marjoram, brown sugar, salt, pepper, red pepper flakes. i will let it marinate through the afternoon. it will consist of b & g, sunny side eggs, and bacon... for tea. we dont do big breakfasts, so i make them at night. standard milk gravy with cornflour as thickener. any thoughts regarding breakfast sausage recipes?
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KC vs DET 30-28 7/6/2024 Last edited by Nickhead; 09-08-2016 at 12:21 AM.. |
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09-07-2016, 10:10 PM | #363 |
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Well here in America, we raised MEN with entrepreneurial spirit. Men with names like Mr. James Dean and Mr. Robert Evans. Men who could mass produce spiced ground pork and convince us eating it every morning kept us connected with a childhood filled with a stay-at-home mom who doted on us, and fresh milk home delivered every morning and genial neighbors dropping-in before work from the mere scent of breakfast baked goods wafting out our kitchen window.
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09-07-2016, 10:41 PM | #364 |
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Gravy = the Chiefs Planet recipe put forth by Fax.
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09-07-2016, 10:44 PM | #365 | |
EvOlVeD
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09-07-2016, 11:23 PM | #366 |
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I do a pound of normal or spicy sausage. Spring for the good stuff.
Brown it with some minced garlic and do not drain the fat. Add a cup of chicken broth, then slowly add a cup of flour, little at a time so it absorbs evenly around all the little sausage pieces. Then I add 7-9 cups (around a half gallon) of whole milk, one cup at a time, stir between cups and get it to the thickness you like, add ground pepper and a couple dashes of cayenne pepper to taste I haven't made biskets in forever so I just do pilsbury buttermilk biscuits, two tubes for 16 biscuits. Bame, no complaints yet. |
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09-07-2016, 11:48 PM | #367 |
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09-07-2016, 11:58 PM | #368 |
EvOlVeD
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yeah, im guessing theres tons of white gravy all over users keyboards.
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09-08-2016, 03:55 AM | #369 |
EvOlVeD
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normally i cant be bothered capturing post cooked meals, but...
because i made a stink about it, lemme share...
(btw, this method, which the wife has rated a 9.5, i browned the meat, added onions[softened up for twenty], added four cups milk, let simmer till water evaporated, added 1/8 cup water 1/3 cup cornflour mixture, stirred. i am waiting for the gravy to set for a bit like leftovers before i eat, but the house smells ****ing dynamite.)
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09-08-2016, 04:30 AM | #370 | |
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Those sausages look good. So for your gravy, you don't start with a roux? Interesting. Is cornflour the same as cornstarch? |
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09-08-2016, 04:53 AM | #371 | |
EvOlVeD
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Quote:
baked the sausages (beef, garlic and herbs) and bacon. i normally raise them from the pan but was a slow cook and didnt want them to dry out. it really was a breakfast made in heaven on sunset
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09-08-2016, 11:20 AM | #372 | |
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Quote:
http://allrecipes.com/recipe/16359/breakfast-sausage/ http://www.foodnetwork.com/recipes/a...ge-recipe.html |
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07-15-2017, 01:17 PM | #373 |
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Rye has really good B&G.
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07-15-2017, 01:23 PM | #374 |
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Greens and puke-gravy? Truck stop combo?
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07-15-2017, 03:48 PM | #375 |
You Sweetie!
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looks good.
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