Treated myself this morning

[Topwater]

I resurrected my Grandmother’s recipe and made biscuits with sausage gravy. EVERYTHING from scratch, even the sausage that I used to watch my Dad make. This sure took me back to her farm seventy years ago. ………. I wish you all a very Merry Christmas and prosperous New Year. Take some time with those you love to make memories.

 

[6.5 forever]

Times for reflecting..

 

[Steve morgan]

I resurrected my Grandmother’s recipe and made biscuits with sausage gravy. EVERYTHING from scratch, even the sausage that I used to watch my Dad make. This sure took me back to her farm seventy years ago. ………. I wish you all a very Merry Christmas and prosperous New Year. Take some time with those you love to make memories.

How do you make your sausage.

 

[Murray Brook]

Merry Christmas and Happy New Year to you, @Topwater and all the rest of you good friends here on AS. May the Good Lord bless us all in the New Year and keep us shooting.

 

[Topwater]

How do you make your sausage.

1 lb. finely ground pork shoulder
1/2 tbs packed brown sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground sage
1 tsp crusher red pepper ( less if preferred )
1/4 tsp ground cloves
1/8 tsp dried marjoram
mix well by hand, cover with plastic wrap at least overnight in fridge.

If you’re going to make sausage gravy, oven brown your flour on a baking sheet prior to adding to the fried pork, milk and half &half. I brown a bunch ahead of time and store it in an air tight container. Makes much better gravy of any kind , in my estimation.

 

[bennett ford]

I've browned a lot of flour in a dry cast iron skillet (heart healthy rue). Lots of time and attention. Never thought of the oven. How hot and how long?

Bennett

 

[Bill Norris]

1 lb. finely ground pork shoulder
1/2 tbs packed brown sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground sage
1 tsp crusher red pepper ( less if preferred )
1/4 tsp ground cloves
1/8 tsp dried marjoram
mix well by hand, cover with plastic wrap at least overnight in fridge.

If you’re going to make sausage gravy, oven brown your flour on a baking sheet prior to adding to the fried pork, milk and half &half. I brown a bunch ahead of time and store it in an air tight container. Makes much better gravy of any kind , in my estimation.

MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL.

Thanks for the recipe. Gonna copy and try it out next time I make venison sausage and gravy.

 

[gkgeiger]

We also had biscuits and gravy at home this morning, but we used frozen biscuits and sausage out of the freezer. Still was good.

 

[Topwater]

I've browned a lot of flour in a dry cast iron skillet (heart healthy rue). Lots of time and attention. Never thought of the oven. How hot and how long?

Bennett

400 degrees. I just keep checking and stirring it up until it’s a nicely tanned color. Probably takes around an hour.

 

[Topwater]

A cardiologist wanted to leave business cards whenever I cook. “ Ain’t no health food here”.

 

[K22]

Yummy!

 

[Topwater]

MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL.

Thanks for the recipe. Gonna copy and try it out next time I make venison sausage and gravy.

Bill, you may need to add some fat.

 

[Steve morgan]

1 lb. finely ground pork shoulder
1/2 tbs packed brown sugar
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground sage
1 tsp crusher red pepper ( less if preferred )
1/4 tsp ground cloves
1/8 tsp dried marjoram
mix well by hand, cover with plastic wrap at least overnight in fridge.

If you’re going to make sausage gravy, oven brown your flour on a baking sheet prior to adding to the fried pork, milk and half &half. I brown a bunch ahead of time and store it in an air tight container. Makes much better gravy of any kind , in my estimation.

Thanks l will try this for sure. I love good sausage.

 

[Bill Norris]

Bill, you may need to add some fat.

Yes Sir, I have some pork fat. I am in the process of putting together my kit to throw down on another batch. I think your seasoning will work perfectly with it.

 

[Topwater]

Yes Sir, I have some pork fat. I am in the process of putting together my kit to throw down on another batch. I think your seasoning will work perfectly with it.

Keep me in mind and let me know how it works out for you, if you don’t mind.

Stitch

 

[hpshooter]

Keep me in mind and let me know how it works out for you, if you don’t mind.

Stitch

Safe Holiday wishes to Topwater and everyone else on this forum.

 

[Bill Norris]

Keep me in mind and let me know how it works out for you, if you don’t mind.

Stitch

Absolutely will do Bro. Went to the grocery store and picked up all the seasoning to "git er done"

 

[Topwater]

Had an encore this morning. I’ll have to make this more often.

 

[gkgeiger]

Had an encore this morning. I’ll have to make this more often.

That looks great, just missing an over easy egg on top.