- Joined
- Sep 13, 2018
Alternately, make sausage gravy.
Fry up a pound of bulk breakfast sausage. Whatever style you prefer, although I highly suggest getting a hot variety. Make sure to break it up nice and fine.
Look at how much fat is in the pan: If it's a very lean sausage and the pan is mostly dry, toss in a couple of tablespoons of butter and stir it around until melted and distributed. Either way, once the presence of fat is confirmed, sprinkle on about a third of a cup of flour, and stir around until the meat is coated and the flour "vanishes". Keep cooking it for 3-4 minutes.
Add in two cups of milk. Stir, scraping the bottom and sides of the pan with a soft spatula, until it starts to thicken. Then pour in two more cups of milk. Whole milk, chaps, and not no nut juice, you vegan fucks. Whole fat milk from a cow's udder. Keep stirring, until it starts to thicken again. Now, at this point, you can stay with 4 cups total of milk, or push it up to 6. There is enough thickener to support 6, and obviously your gravy will go farther, but it will be less meaty. It's up to you!
Now, season to taste. In general, you want some salt - I use about a half a teaspoon of kosher salt - and a shit ton of black pepper. Preferably freshly cracked. Other things I usually put in are minced dried onion flakes, garlic powder, cayenne pepper, and worcestershire sauce.
Keep simmering, stirring frequently, until it reaches the thickness you like.
Serve it over biscuits, mashed potatoes, chicken fried steak, chicken fried chicken, hash browns, a breakfast burrito (Or put it in a batch of breakfast burritos! I usually do when I make them), or whatever else your hardened heart can think up.
It'll keep in the fridge for a few days, and it freezes perfectly.
Fry up a pound of bulk breakfast sausage. Whatever style you prefer, although I highly suggest getting a hot variety. Make sure to break it up nice and fine.
Look at how much fat is in the pan: If it's a very lean sausage and the pan is mostly dry, toss in a couple of tablespoons of butter and stir it around until melted and distributed. Either way, once the presence of fat is confirmed, sprinkle on about a third of a cup of flour, and stir around until the meat is coated and the flour "vanishes". Keep cooking it for 3-4 minutes.
Add in two cups of milk. Stir, scraping the bottom and sides of the pan with a soft spatula, until it starts to thicken. Then pour in two more cups of milk. Whole milk, chaps, and not no nut juice, you vegan fucks. Whole fat milk from a cow's udder. Keep stirring, until it starts to thicken again. Now, at this point, you can stay with 4 cups total of milk, or push it up to 6. There is enough thickener to support 6, and obviously your gravy will go farther, but it will be less meaty. It's up to you!
Now, season to taste. In general, you want some salt - I use about a half a teaspoon of kosher salt - and a shit ton of black pepper. Preferably freshly cracked. Other things I usually put in are minced dried onion flakes, garlic powder, cayenne pepper, and worcestershire sauce.
Keep simmering, stirring frequently, until it reaches the thickness you like.
Serve it over biscuits, mashed potatoes, chicken fried steak, chicken fried chicken, hash browns, a breakfast burrito (Or put it in a batch of breakfast burritos! I usually do when I make them), or whatever else your hardened heart can think up.
It'll keep in the fridge for a few days, and it freezes perfectly.
