I used Alton Brown's recipe, courtesy of FoodNetwork.com. Click here to see it.
My Review:We wanted to tone this down a bit (I don't exactly have a high tolerance for spice) and we didn't have bell peppers, so we replaced the bell peppers, cayenne, and hot sauce with a can of chopped green chilies. Substition=success. I really liked this recipe, even though it took forever to make. My advice? Only make it if you have a lot of time and aren't hungry when you start. Because you get to smell its deliciousness for a full hour and a half before you can eat it--so if you are hungry, there is no way you are going to make it. Will I make it again? Definitely.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Tuesday, March 30, 2010
Week 10: Biscuits & Gravy (Catching up!)
Sausage Gravy:
1/2 lb. sausage (approximately)
3 Tbsp. flour
1 c. milk
Salt and pepper to taste
1. Cook sausage in a heavy skillet. Remove sausage with a slotted spoon; set aside for a later use
2. Remove all but 2 to 3 tablespoons of grease from the skillet.
3. Over medium heat, stir 3 tablespoons of flour into the grease. Stir constantly until browned, about 5 minutes.
4. Stirring constantly, pour in 1 cup of regular milk.
5. Season with salt and pepper.
6. Continue stirring until the gravy is thick. (Add more milk if gravy is too thick)
7. If desired, add some or all of the sausage back into the gravy.
8. Serve over split biscuits, grits, or mashed potatoes, or pour into a bowl or gravy boat and serve on the side.
Baking Powder Biscuits
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1.4 c. shortening or butter
2/3-3/4 c. milk
1. In a medium sized bowl, combine flour, baking powder, and salt.
2. Cut shortening into flour.
3. Add milk. Stir quickly with fork until dough follows fork around bowl.
4. Knead gently 10-12 strokes on lightly floured surface.
5. Roll dough 1/2" thick. Use a cup to cut biscuits.
6. Bake on ungreased cookie sheet for 12-15 min. at 450* F.
Yield: 16 biscuits
My Review:
YUM! Oh how I love gravy. And biscuits. Especially when combined. Granted, this recipe isn't exactly healthy or diet-friendly, so should be made sparingly, but is delicious!
1/2 lb. sausage (approximately)
3 Tbsp. flour
1 c. milk
Salt and pepper to taste
1. Cook sausage in a heavy skillet. Remove sausage with a slotted spoon; set aside for a later use
2. Remove all but 2 to 3 tablespoons of grease from the skillet.
3. Over medium heat, stir 3 tablespoons of flour into the grease. Stir constantly until browned, about 5 minutes.
4. Stirring constantly, pour in 1 cup of regular milk.
5. Season with salt and pepper.
6. Continue stirring until the gravy is thick. (Add more milk if gravy is too thick)
7. If desired, add some or all of the sausage back into the gravy.
8. Serve over split biscuits, grits, or mashed potatoes, or pour into a bowl or gravy boat and serve on the side.
Baking Powder Biscuits
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1.4 c. shortening or butter
2/3-3/4 c. milk
1. In a medium sized bowl, combine flour, baking powder, and salt.
2. Cut shortening into flour.
3. Add milk. Stir quickly with fork until dough follows fork around bowl.
4. Knead gently 10-12 strokes on lightly floured surface.
5. Roll dough 1/2" thick. Use a cup to cut biscuits.
6. Bake on ungreased cookie sheet for 12-15 min. at 450* F.
Yield: 16 biscuits
My Review:
YUM! Oh how I love gravy. And biscuits. Especially when combined. Granted, this recipe isn't exactly healthy or diet-friendly, so should be made sparingly, but is delicious!
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