batch of the 6th major food group

[Lloyd Smale]

beef
venision
fish
pork
chicken
sausage gravy

Made a big batch this morning 4lbs of home made pork sausage. I think it could eat a piece of wood with sauage gravy on it!! Best two things i was exposed to in the south were pulled pork and sauage gravy and ill add REAL fried chicken

[ironglow]

  I like sausage gravy also, even though I only get it in cans from the store.  For sure, it doesn't come anywhere near
  what you are making.
  One real problem with the store bought stuff..  Being alone, I only use about half a can at a time..and must store the remainder in the fridge.
  Next day, it is watery, to the point of being unusable.

[Mule 11]

So easy to make. Buy a roll of your favorite sausage and fry some as patties some in pieces in a large skillet, take out the patties and put a few tablespoons of flour on the grease and crumbled sausage and lightly brown the flour. I take mine off the heat and pour milk on it and stir non stop and add milk as necessary, get it bubbling hot for a few minutes. It is very important to keep stirring or you will get lumpy gravy. After it cools put it in freezer bags for future use and heat in the micro and add milk as needed plus salt and pepper. Some people use cream instead of milk but to rich for me.
If not enough grease you can add butter or saved grease from bacon or sausage to add before the milk.

[Casull]

beef
venision
fish
pork
chicken
sausage gravy

Made a big batch this morning 4lbs of home made pork sausage. I think it could eat a piece of wood with sauage gravy on it!! Best two things i was exposed to in the south were pulled pork and sauage gravy and ill add REAL fried chicken

fd


Can't argue with that.

[Bob Riebe]

Mule:
If you use Corn Starch or Wondraflour you do not have to worry about clumps; some people like the flour taste so there Wondraflour works best.

[Mule 11]

Mule:
If you use Corn Starch or Wondraflour you do not have to worry about clumps; some people like the flour taste so there Wondraflour works best.

True. But I’ve found cornstarch gravy harder to reconstitute once frozen and that is what I use for small batches.

[Lloyd Smale]

bob you wont get lumps if you fry the sausage and dont drain off the grease. Mine isnt that fatty anyway. Just take your flour and dump it in with the meat and stir it in dry. Then add your milk.

Mule:
If you use Corn Starch or Wondraflour you do not have to worry about clumps; some people like the flour taste so there Wondraflour works best.

[Lloyd Smale]

youll get that with 1 percent milk too. When i make it its about the only use i have for whole milk.

  I like sausage gravy also, even though I only get it in cans from the store.  For sure, it doesn't come anywhere near
  what you are making.
  One real problem with the store bought stuff..  Being alone, I only use about half a can at a time..and must store the remainder in the fridge.
  Next day, it is watery, to the point of being unusable.

[ulav8r]

If leftover gravy is refrigerated it comes out stiff.  Slice it off in layers and eat it inside slices of toasted bread.

[ironglow]

youll get that with 1 percent milk too. When i make it its about the only use i have for whole milk.

  I like sausage gravy also, even though I only get it in cans from the store.  For sure, it doesn't come anywhere near
  what you are making.
  One real problem with the store bought stuff..  Being alone, I only use about half a can at a time..and must store the remainder in the fridge.
  Next day, it is watery, to the point of being unusable.

  So, that's what is happening...made with cheaper milk...

[Bob Riebe]

Milk in name only!

[Lloyd Smale]

id bet a dime to a hundred bucks those canning factorys used powdered milk and water. Another thing I really like is chipped beef instead of sausage. We used to have that in the service alot. crap on a shingle for you guys that didnt serve. Dont make it much because chipped beef is expensive and i can make sausage for 2 bucks a lb.

youll get that with 1 percent milk too. When i make it its about the only use i have for whole milk.

  I like sausage gravy also, even though I only get it in cans from the store.  For sure, it doesn't come anywhere near
  what you are making.
  One real problem with the store bought stuff..  Being alone, I only use about half a can at a time..and must store the remainder in the fridge.
  Next day, it is watery, to the point of being unusable.

  So, that's what is happening...made with cheaper milk...

[Mule 11]

I like my s.o.s made with burger.

[Bob Riebe]

Dont make it much because chipped beef is expensive

That brings back memories; Dad like chipped beef and I have not had it since the sixties, when I was still in high school.
My other half used to work at several old school restaurants when she was young and she said crap on a Shingle was a regular item back then.

[ironglow]

SOS...one of the few GI breakfasts I really liked..

  ...Anybody remember those chain driven over-the-top toasters, where you toast was always cold and stiff when you
   got it !   

   Putting SOS on the toast, at least softened it !      

[Lloyd Smale]

yup as much as i like sausage gravy id have to admit liking chipped beef even better.