Comments on: Sausage Gravy and Buttermilk Biscuits

By: Jackie Garvin

Jackie Garvin — Mon, 07 Apr 2014 14:37:23 +0000

In reply to Johanna. I bet that would be good. Maple and sausage are a winning combination. :)

By: Johanna

Johanna — Mon, 07 Apr 2014 13:50:36 +0000

I love this recipe, I got it from my mother-in-law’s neighbor. On time I wasn’t paying attention and used Jimmy Dean Maple sausage. It was so good that’s all I use now.

By: Jackie Garvin

Jackie Garvin — Wed, 11 Dec 2013 13:39:28 +0000

In reply to Chris Thomas. Chris, You have so many great ideas!

By: Chris Thomas

Chris Thomas — Sun, 08 Dec 2013 20:14:49 +0000

Here’s an unusual twist. A couple of weeks ago we had our first vestry meeting at church. It was a breakfast meeting; and all the food was to be made on premise. We don’t have a full service kitchen with stoves and flat-tops. There’s way too many regulations. For now, we’ve got a double in-wall oven, several electric skillets, a Ninja and a couple of crock pots. I was asked by the Vicar to wow them with something called a “Charleston Benedict.” Never heard of such a thing: So I improvised. Each southern biscuit half was topped with a sausage patty, that was then topped with a poached egg. All of which was smothered-over with sausage gravy. I probably should have invited the paramedics over just as a safety precaution… just in case. Suffice it to say, everything disappeared. The plates were clean and there were no leftovers.
God bless.

By: Jackie Garvin

Jackie Garvin — Sun, 24 Nov 2013 17:12:14 +0000

In reply to Donna. Add egg is a new spin, Donna. Sounds great!

By: Donna

Donna — Sun, 24 Nov 2013 01:07:49 +0000

I use bacon drippings and brown my flour and I use water instead of milk , everything else the same as you do. This is how I was taught to make gravy by my Mom..
Sometimes instead of sausage I drop whole egg in the hot gravy as it is cooking.

By: Jackie Garvin

Jackie Garvin — Mon, 18 Nov 2013 23:51:52 +0000

In reply to Chris Thomas. Of course they wanted bacon! Who wouldn't? It sounds wonderful, Chris. :)

By: Chris Thomas

Chris Thomas — Sat, 16 Nov 2013 13:01:07 +0000

In reply to Jackie Garvin.

Jackie,

I used 3 lbs. of Jimmy Dean Regular sausage. I tried something new in that I diced a pound of bacon, then removed it and most of the fat, to add the fat back as needed. I made about 2 gallons of that Southern deliciousness; accompanied by 4 dozen buttermilk biscuits. I served the bacon bits on the side in case anyone wanted to top their biscuits with it. Foolish me… of course they do. Most people went back for seconds, some thirds. Suffice it to say, there was just enough for the Vicar and I for a good hearty breakfast Monday morning before we started our next building project.
God bless. ^_^

By: Jackie Garvin

Jackie Garvin — Fri, 08 Nov 2013 13:13:50 +0000

In reply to Sandra.

Sandra,

Doesn’t it sound interesting? I can’t wait to try it!

By: Jackie Garvin

Jackie Garvin — Fri, 08 Nov 2013 13:12:47 +0000

In reply to Chris Thomas.

Chris,

May God continue to pour out His blessings to you!

I add a little bit of bacon grease if I see the sausage isn’t rendering much fat. Pork certainly is leaner now than it used to be.

How many pounds of sausage did you use for 40-50 people?

By: Chris Thomas

Chris Thomas — Fri, 08 Nov 2013 12:28:20 +0000

I made this for about 40-50 people, for a social after services for our new church last Sunday. It was unanimous, the Yankee can cook… and cook Southern. They elected our first vestry of which I’ve been asked to serve as Junior Warden, and to design, build and chef our new kitchen: Quite an honor.
Here’s my secret for a single batch. Because Jimmy Dean’s sausage is so lean, I start off with a swipe of the pan with Crisco, then 3 strips of fatty bacon; rendered slowly. There’s your fat: Then the rest as usual: Heavy on the pepper, of course, along with the ol’ “Creole Torpedo” (Frank’s Louisiana Hot Sauce) on the table.
Give thanks and enjoy. God bless.
^_^

By: Sandra

Sandra — Fri, 08 Nov 2013 03:28:47 +0000

In reply to Jackie Garvin. We always had sausage gravy and home-made biscuits for breakfast on a Saturday morning when I was a little kid. I learned to make it on my own when I moved away and got married. This is the way I learned to make this type of gravy Jackie, but.... I too, will consider using some coffee too next time around. It sounds interesting.

By: Jackie Garvin

Jackie Garvin — Fri, 08 Nov 2013 02:42:47 +0000

In reply to Sharon Smith. Sharon, I don't even know what seasoned flour is. Do tell.

By: Sharon Smith

Sharon Smith — Fri, 08 Nov 2013 02:20:38 +0000

This is how I have made sausage gravy for years! Then, a few years ago, I started using seasoned flour and that made it even more flavorful! Everyone raves about my sausage gravy as the best they ever had!

By: Jackie Garvin

Jackie Garvin — Thu, 07 Nov 2013 21:29:03 +0000

In reply to Joanne Anderson. You're going to make somebody mighty happy this weekend, Joanne!

By: Joanne Anderson

Joanne Anderson — Thu, 07 Nov 2013 20:02:07 +0000

I have always craved for this recipe thanks, now I will try for week-end brekkie.

By: Jackie Garvin

Jackie Garvin — Thu, 07 Nov 2013 17:23:57 +0000

In reply to Debra. Debra, Bacon and onion are never mistakes in my opinion!

By: Jackie Garvin

Jackie Garvin — Thu, 07 Nov 2013 17:23:24 +0000

In reply to Robert Morgan. Robert, The next time I make sausage and gravy, I'm following your tip to add coffee. Thanks!

By: Robert Morgan

Robert Morgan — Thu, 07 Nov 2013 16:25:26 +0000

I have been making mine this way for years as it was how my Grandmother taught me. The only difference is I add a couple drops of Tabasco to the mixture and about a 1/4 cup of brewed coffee ( red eye Gravy) because my Grandma did it that way. Always brings back good memories.

By: Debra

Debra — Thu, 07 Nov 2013 16:24:42 +0000

I add diced onion and bacon.What can go wrong with bacon and onion.
While cooking the sausage add the chopped bacon and diced onion.