When I have B&G, that's the way I want them to look. Heavy on the sausage, light on the gravy. Bonus for spicy sausage and a heavy dose of black pepper.View attachment 319742
Biscuits & sausage gravy, biscuits,butter &preserves for dessert.
You shouldn't have to buy gas next week.Buccee’s smoked sausage with fried cabbage, onions and bacon.
Turned out nice n moist with med rare to medium sections. Pretty good rib roast.It's at 102 degrees. Been in the smoker for 4 hours. View attachment 319747
Noting worse the a resturant whose sausage gravy is a overcooked patty they crumble into the weak ass gravy just before bringing it to the table.When I have B&G, that's the way I want them to look. Heavy on the sausage, light on the gravy. Bonus for spicy sausage and a heavy dose of black pepper.
When I make sausage gravy, I cook my sausage first, then use the grease rendered by cooking the sausage to make my roux, then adding the milk like making most any other gravies.Noting worse the a resturant whose sausage gravy is a overcooked patty they crumble into the weak ass gravy just before bringing it to the table.
Biscuits, gravy, bacon, eggs and hash browns!Prime rib bacon n eggs for breakfast tomorrow?
Sausage gravy the way we make it could easily be called sausage shit on a biscuit. I don't have a problen with it on toast or english muffins.When I make sausage gravy, I cook my sausage first, then use the grease rendered by cooking the sausage to make my roux, then adding the milk like making most any other gravies.
When I make sausage gravy, I cook my sausage first, then use the grease rendered by cooking the sausage to make my roux, then adding the milk like making most any other gravies.
I saw a pkg. @ HEB for around $2. I have never seen it before. Bought, gave to a neighbor that cooks a lot of traditional Looseranna food. She was happy as a pig in mud to get it.Pork fat is a must for a good roux IMHO
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The Power of Lard.Pork fat is a must for a good roux IMHO
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