Big Country Posted March 9, 2007 Share Posted March 9, 2007 Any recipes on making proper country gravy. You know, the whitish stuff that goes on biscuits. We have a cafeteria at work (overpriced), but, I decided to grab breakfast here at work anyway. Coworker earlier this week put together a breakfast combo that looked good, so I tried it today. Start with a bed of hash browns (or country potatoes, which is the route i went). Top with the country gravy. Top that with an over easy egg. Add strip (or more) of bacon. Touch of salsa for pizzazz. Even though I can feel my arteries clogging, it was damn good and I'd like to make it at home. I know you can buy the packets to make the country gravy with, but, I figured I'd come here for advice on how to make it either from scratch or ideas to kick it up a bit, like maybe adding some browned sausage or something. So.. anyone got recipes or suggestions? Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted March 9, 2007 Share Posted March 9, 2007 Any recipes on making proper country gravy. You know, the whitish stuff that goes on biscuits. We have a cafeteria at work (overpriced), but, I decided to grab breakfast here at work anyway. Coworker earlier this week put together a breakfast combo that looked good, so I tried it today. Start with a bed of hash browns (or country potatoes, which is the route i went). Top with the country gravy. Top that with an over easy egg. Add strip (or more) of bacon. Touch of salsa for pizzazz. Even though I can feel my arteries clogging, it was damn good and I'd like to make it at home. I know you can buy the packets to make the country gravy with, but, I figured I'd come here for advice on how to make it either from scratch or ideas to kick it up a bit, like maybe adding some browned sausage or something. So.. anyone got recipes or suggestions? sounds like" the trapper" i have at my favorite greasy spoon. cant help yah on the other stuff Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted March 9, 2007 Share Posted March 9, 2007 (edited) it's pretty basic. probably the best way to make it would be browing a half pound of breakfast sausage, remove the meat and leave the grease in the pan. you'll probably need to add a little bit of oil, enough to make a nice roux with about 1/4 cup of flour. just cook the roux for a minute or so (stirring constantly), then start slowly stirring in 1 1/2 to 2 cups of milk until you get a good consistency, bring that to boiling and then add the browned sausage crumbles back in. add salt and lots of black pepper to taste. Edited March 9, 2007 by Azazello1313 Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 9, 2007 Share Posted March 9, 2007 Martha White makes a mix called-Sawmill Gravy or as we call it "Biscuit Gravy" Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 9, 2007 Share Posted March 9, 2007 it's pretty basic. probably the best way to make it would be browing a half pound of breakfast sausage, remove the meat and leave the grease in the pan. you'll probably need to add a little bit of oil, enough to make a nice roux with about 1/4 cup of flour. just cook the roux for a minute or so (stirring constantly), then start slowly stirring in 1 1/2 to 2 cups of milk until you get a good consistency, bring that to boiling and then add the browned sausage crumbles back in. add salt and lots of black pepper to taste. That's pretty much the size of it. Quote Link to comment Share on other sites More sharing options...
H8tank Posted March 9, 2007 Share Posted March 9, 2007 you'll probably need to add a little bit of oil SHAME! Quote Link to comment Share on other sites More sharing options...
godtomsatan Posted March 9, 2007 Share Posted March 9, 2007 Don't forget a tablespoon of this. Quote Link to comment Share on other sites More sharing options...
Big John Posted March 10, 2007 Share Posted March 10, 2007 That's pretty much the size of it. As in "Big Country" gravy? Quote Link to comment Share on other sites More sharing options...
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