Breakfast

[Hog's Gone Fishin]

I'm on it!

[Baby Lee]

Originally Posted by DJ's left nut

There are people in this world that claim they 'can't' make sausage gravy.

Gravy is easier to make than a fried egg, dammit! How are their restaurants that serve it from a can? How do the packaged white gravy people still exist?

Fry sausage, throw in enough flower to make the grease go away, let it all cook for 2 minutes so it doesn't taste grainy, toss a metric handful of pepper in there, throw in enough milk to just barely cover the top of the sausage, simmer until you get it to the thickness you want. Done.

Takes 8 minutes from package to plate. I just don't understand the folks that don't make their own gravy.

It's not that they 'can't.' It's that prepackaged is so easy and can be very good.

So your 'scratch' gravy is sausage, milk, pepper and flour. . . WOW!!

Speaking for Hardee's from a long time ago, it was boiling water, mix and milk. So it's mostly flour with a little powdered milk, some cornstarch or similar for a thickener, pre-spiced with pepper and [I'm sure] MSG and such. When the water is boiling, you whisk the mix and milk vigorously for about 30 seconds, then throw in a bunch of chopped sausage patties you cooked while prepping the sausage biscuits and such.

Pretty darned good, nearly indistinguishable from 'scratch' and 30 seconds of time on task instead of 5-10 minutes of slow stirring and watching.

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

Also, in a nation-wide fast food chain, reliability and consistency are more valuable than a narrative about 'slow cooked by hand.' Once you find the right recipe, you want b&G in NY to taste the same as B&G in AL, or CA more than you want to depend on 1000s of wage slaves to consistently and perpetually adhere to a recipe.

[srvy]

Originally Posted by Bob Dole

Go to Las Vegas and try to find decent biscuits and gravy and get back to me.

It was a ****ing nightmare. Watery white gravy with no sausage, and one place when I requested sausage added slices of Italian sausage links. WTF?

Yeah that sounds pretty terrible.

[Megatron96]

Originally Posted by Baby Lee

It's not that they 'can't.' It's that prepackaged is so easy and can be very good.

So your 'scratch' gravy is sausage, milk, pepper and flour. . . WOW!!

Speaking for Hardee's from a long time ago, it was boiling water, mix and milk. So it's mostly flour with a little powdered milk, some cornstarch or similar for a thickener, pre-spiced with pepper and [I'm sure] MSG and such. When the water is boiling, you whisk the mix and milk vigorously for about 30 seconds, then throw in a bunch of chopped sausage patties you cooked while prepping the sausage biscuits and such.

Pretty darned good, nearly indistinguishable from 'scratch' and 30 seconds of time on task instead of 5-10 minutes of slow stirring and watching.

Unless you are making your own sasuage or sowing your own grain and grinding your own flour, you aren't doing much different.

Also, in a nation-wide fast food chain, reliability and consistency are more valuable than a narrative about 'slow cooked by hand.' Once you find the right recipe, you want b&G in NY to taste the same as B&G in AL, or CA more than you want to depend on 1000s of wage slaves to consistently and perpetually adhere to a recipe.

Cornstarch?

People that think instant sausage gravy and made-from-scratch gravy are the same, probably also think instant grits are the same thing as real grits . . . same people that think Subway makes a good sandwich . . .

[Baby Lee]

Originally Posted by Megatron96

Cornstarch?

People that think instant sausage gravy and made-from-scratch gravy are the same, probably also think instant grits are the same thing as real grits . . . same people that think Subway makes a good sandwich . . .

There's a gulf of difference between gravy and grits, . . . and a 'good sandwich.'

I didn't say they were 'the same.' I said darn close, and more importantly it's a recipe their customer base has found pleasing and it's more important to replicate it from sea to shining sea than try to market the notion of 1000s of artisanal gravy artists people can find off any interstate off-ramp.

It's ****ing gravy, flour, meat, milk and pepper. It's POSSIBLE to **** it up, but it's also possible to streamline getting it right.

So tell me, what's your 'secret' of artisanal flour gravy? Mill your own flour? Raise your own pigs? Tend your own herb garden and ground your own sausage? Raise your own cows and draw your own raw unpasteurized milk? What?

As was the initial premise I was responding to, making gravy isn't hard . . . making it from scratch is labor/time intensive. That's fine if you want gravy 'your' way, and you're preparing it for yourself or a special occasion.

[Pablo]

B&G is best when you top the biscuits with over easy eggs. Pile on gravy and splash on chipotle Tabasco and garnish with green onion.

I do the half stick of butter routine srvy was talking about, and I'll add in a dash of Worcestershire as it simmers.

[Dayze]

God damnit.....all this talk of breakfast, I made a 2egg and sausage and cheese omelette, and some toast for dinner.


.....sin if a bitch, I’m gonna have to make some B&G/ take my first stab at it this weekend I reckon.

[Dayze]

Originally Posted by srvy

My sausage gravy is from Harolds Ensley Sportsmans Friend show when I was a kid. Harolds guide cooked the B&G for Breakfast and all the guys had always raved about it so they took the time for him to explain his method. Was so simple brown a pound your favorite sausage drain. Add 4 tablespoons butter not margarine then throw in the rest of the stick but you tell the wife 4 TBS. Then add another half stick butter and 1 cup flour blend flour meat and butter till you get a good roux add 3 cups whole milk bring heat up till bubbles keep adding milk to desired consistency along with pepper. Good stuff and my favorite sausage is RB Rice Sage.

So a stick and a half worth?

[sd4chiefs]

I'm spending Thanksgiving in Greenville SC and I'm going here for breakfast the first day.

https://maplestreetbiscuits.com/

[srvy]

Originally Posted by Dayze

So a stick and a half worth?

That what the guy said on sportsmans friend. Half stick works for me though I have gone a whole didnt really notice a difference.

[Easy 6]

Originally Posted by Hog's Gone Fishin

****ing love a Reuben sammich!

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

[Baby Lee]

Originally Posted by Easy 6

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

Caraway? If yes, bread or kraut?

[srvy]

I also love a good omelette The Gringo at Corner Cafe in Riverside is my favorite i've tried to replicate. The chorizo sausage was the stumbling block for me as all I could find is Mexican chorizo in the plastic tube. I believe it was Rubbersponge that turned me onto Johnsonville chorizo and it was game on. The only difference is the use white mexican cheese that I havent been able to match yet so I just use cheddar.

Anyway the key for me is a well lubed non stick pan at medium low. Wisk a couple eggs with a splash of milk pour on to preheated pan. Sprinkle diced green and red pepper plus white onion. Throw some browned chorizo and throw down dots of Crystal or Tapatio hot sauce fold and walla. Tasty easy quick breakfast.

[Easy 6]

Originally Posted by Baby Lee

Caraway? If yes, bread or kraut?

Didn’t go with caraway seed this time, but probably should have for that extra layer of flavor

The krauts called Deutsche Kuche, an Aldi brand made in Germany... their chicken and pork schnitzels are killer, so I’m reeeally looking forward to this whole deal

Gonna OD on reubens for a few days

[srvy]

Originally Posted by Easy 6

It’s krazy that you brought up reubens in your breakfast thread

LOVES me a reuben

Just bought a 3 pound corned beef brisket for the first time today that’s going in the oven tomorrow, with German made fresh pack sauerkraut, deli Swiss and marble rye

It’s usually a treat reserved for eating out somewhere, but my homemade reubens gonna be loaded and on point

Its one of my favorite sandwiches I can grill me up a poverty corned beef using Carl Buddig and still be happy as a lark. Blue cheese dressing works if you forget the thousand island. Id eat a Reuben sammie for Breakfast anyday.

[Baby Lee]

Originally Posted by srvy

Its one of my favorite sandwiches I can grill me up a poverty corned beef using Carl Buddig and still be happy as a lark. Blue cheese dressing works if you forget the thousand island. Id eat a Reuben sammie for Breakfast anyday.

Probably think Subway is a good sandwich!!