Monday, May 20, 2013

Something From Nothing #12: Sausage Gravy

If you'll recall, the last SFN recipe I posted was for sweet milk biscuits.  This month I decided to follow up that recipe with another simple little mixture that together make one of my favorite meals in the world, biscuits and gravy.

Known in my friend circle in my 20's as the perfect after party food, you can't beat this combination of carbs and protein for its ability to sober  you up and get you back on the right track at 3 am. Even if you're not a drinker, you're going to love this soul feeding concoction for its delicious taste and thriftiness.  It can easily feed a family of four for just a few dollars.

Although this particular recipe is made with sausage, you can make it vegetarian by leaving out the sausage and using a couple of tablespoons of vegetable or olive oil for the fat you need to get started.   Then leave out the bouillon altogether or swap it with Better Than Bouillon's "No Chicken" or a vegetable soup base for extra flavor.   If you prefer a dairy free gravy, just replace the milk with all water and stock.  It will be more of a brown gravy, but that's what you get for being a vegan.

I have shown it as a breakfast dish here, but replace the eggs with a side of collard greens and you have a delicious southern-style soul food supper.

Sausage Gravy

1/2 pound (8 ounces) bulk pork sausage meat
2 tablespoons all-purpose flour
1 cup milk
1 cup water
1 teaspoon chicken base or bouillon
Black pepper

Fry sausage meat in a heavy bottom skillet over medium high heat, breaking it up into crumbles as it cooks.

When the sausage is browned and cooked through, sprinkle the flour over the top, stirring it in as you do.  Mixture will be very dry at this point.

In a container with a spout, mix together the milk and the water. Gradually pour the mixture into the sausage and flour, whisking constantly and vigorously as you bring the mixture up to a boil.   Add the bouillon and continue stirring.  Add a healthy grinding of black pepper.  Reduce the heat to a simmer and cook, stirring constantly for 1 minute.   Remove from the heat and serve immediately. 

If before  you serve it, the gravy continues to thicken, stir in small amounts of hot water to thin it back down.

Serves 4.

*I cut my Sweet Milk Biscuit recipe in half to make just 4 biscuits.  Along with this recipe for gravy, you have the perfect size meal for 4.


Danielle D'Ambrosio said...

Uh oh, you didn't use Pillsbury biscuits - blasphemy ;) hehe. So yummy looking though, I know John would love these!

Barb | Creative Culinary said...

I will go to Mimi's Cafe just for the Biscuits and Gravy. Next time I'm coming to your house!

Craving now; bad. A great addition to SFN!

Ansh| Spiceroots said...

Oh when can I come over for breakfast, Karen!

Angie Schneider said...

super duper delicious, Karen.

Lea Ann (Cooking On The Ranch) said...

One of my favorite meals. And I always use Jimmy Dean. And now I'm officially hungry. I love those little salt and pepper shakers. Adorable.

Kitchen Riffs said...

This is such a great dish! And one I haven't had for ages (although it's been on my "make again" list forever). Loads of black pepper is key when making this, IMO. Good stuff - thanks so much.

Haley @ Cheap Recipe Blog said...

I didn't realize biscuits & gravy was such an easy thing to make. Looks like I'm going to have to try it out myself!

Jersey Girl Cooks said...

My husband would love this. Believe it or not I have never made biscuits and gravy. I am putting it on my foodie todo list.

Reney said...

Hey Karen, Thank you so much for sharing this wonderful recipe with us. Have a blessed weekend ahead.