What part do you save for last?

Karen needs to taste really good undried biscuits and un-ugly gravy. I was converted a few years ago.

Voted for other because I always save my salad for last. Not that it is best or worst, just a habit I got into after living in Europe for four years many decades ago, and never got over it.

[Jenise]

Me neither....I've tried, but I can't see how a dried up biscuit with ugly gravy over the top is appealing. I have a son who loves this dish. I usually make him two of those "Grand" type biscuits that come in that pop can. I have a recipe for sausage gravy that is very tasty...he really enjoys this. Those biscuits are not bad, fresh out of the oven.

Would you share your sausage gravy recipe? Hubby likes it, and I would be willing to try it if I made my own. Even thought about working up my own recipe sometime.

Linda, it's easy. Pan fry breakfast sausage. Reserve as much grease as your arteries will allow. Add 1 slightly heaping tblsp of flour for every cup of milk you're going to add (allow about 1 cup per serving). Stir in to make roux, cook a minute, add milk. Cook until thickened and then a little longer to meld the flavor and cook off the flour. Season with salt and pepper and maybe break up a patty or two of sausage into it. Voila, sausage gravy.

Thanks Jenise. Pretty much the same principle as making a cheese sauce, and beef or chicken gravy. Considering the fat and calories, maybe this isn't something I should excel at.

[Jenise]

Thanks Jenise. Pretty much the same principle as making a cheese sauce, and beef or chicken gravy. Considering the fat and calories, maybe this isn't something I should excel at.

I hear you! But of course that's why it's so good.

Linda R. (NC) :
Karen/NoCA :
Me neither....I've tried, but I can't see how a dried up biscuit with ugly gravy over the top is appealing. I have a son who loves this dish. I usually make him two of those "Grand" type biscuits that come in that pop can. I have a recipe for sausage gravy that is very tasty...he really enjoys this. Those biscuits are not bad, fresh out of the oven.

Would you share your sausage gravy recipe? Hubby likes it, and I would be willing to try it if I made my own. Even thought about working up my own recipe sometime.

Sausage Gravy
1 pound sage-flavored bulk pork sausage
2 Tbsp. finely chopped onion
6 Tbsp. flour
1 qt. milk
1/2 tsp. poultry seasoning
1/2 tsp. gr. nutmeg
1/4 tsp. salt
Dash Worcestershire sauce
Dash hot pepper sauce

Crumble sausage into saucepan, brown, add onion, cook and stir until transparent. Drain all but 2 Tbsp. of drippings. Stir in flour, cook on low about 6 minutes or until mixture turns golden, stir in mild. Add seasonings, cook and stir until thickened.. Slice biscuits and spoon gravy over halves.
Yield 4-6 servings.

Note: This calls for making Angel Biscuits, which I used to do, but the Grands are so much easier and you can make this gravy the day before.

Thanks Karen, that sounds tasty!

[Jenise]

I actually feel quite sorry for Judy, although I'm sure she must have been a pain in the arse to be around. Sadly, people with that sort of compulsive behaviour usually have very little control over it.

She has absolutely no control over the urge, but she can learn (and by the time she was in her 50's, should have learned) when she can and can't indulge it. She was embarrassing to eat with in restaurants. (She'd often order two or three entrees and would recombine the plates, and she'd condescendingly--she had two modes, condescending and overtly fawning, nothing in between) pelt the waitstaff with absurd complaints --the prime rib had too much gristle, or another favorite: in a chinese restaurant, she once complained that the fried rice had too much cornstarch.)

Thanks Jenise. Pretty much the same principle as making a cheese sauce, and beef or chicken gravy. Considering the fat and calories, maybe this isn't something I should excel at.

I make mine exactly the way Jenise describes, but use Jimmy Dean light sausage. It's made with turkey and pork. It's not fatty at all, in fact I have to add a little vegetable oil when cooking and breaking up the sausage to give the flour something to grab onto. Then, I use skim milk (simply because that's all we keep on hand) and it is truly delicious. Tastes very rich. (P.S. I was taught to make this by a "good ol' southern boy"--the husband of an old sorority sister of mine.)

if the bread gets soggy, she's mad, because she will NOT eat soggy bread.

n
I'm with her. I hate soggy bread, too.

Then what do you guys mop your gravy up with?

But that precludes enjoyment of that great country breakfast, cream gravy and biscuits.

And what about Panzanella!?

But that precludes enjoyment of that great country breakfast, cream gravy and biscuits.

And what about Panzanella!?

What is Panzanella??

Mostly I don't think too much about saving the best till last but if it is a roast dinner, then the last mouthful is always a piece of roast potato.

[Jenise]

Linda R. (NC) :
Karen/NoCA :
Me neither....I've tried, but I can't see how a dried up biscuit with ugly gravy over the top is appealing. I have a son who loves this dish. I usually make him two of those "Grand" type biscuits that come in that pop can. I have a recipe for sausage gravy that is very tasty...he really enjoys this. Those biscuits are not bad, fresh out of the oven.

Would you share your sausage gravy recipe? Hubby likes it, and I would be willing to try it if I made my own. Even thought about working up my own recipe sometime.

Sausage Gravy
1 pound sage-flavored bulk pork sausage
2 Tbsp. finely chopped onion
6 Tbsp. flour
1 qt. milk
1/2 tsp. poultry seasoning
1/2 tsp. gr. nutmeg
1/4 tsp. salt
Dash Worcestershire sauce
Dash hot pepper sauce

Crumble sausage into saucepan, brown, add onion, cook and stir until transparent. Drain all but 2 Tbsp. of drippings. Stir in flour, cook on low about 6 minutes or until mixture turns golden, stir in mild. Add seasonings, cook and stir until thickened.. Slice biscuits and spoon gravy over halves.
Yield 4-6 servings.

Note: This calls for making Angel Biscuits, which I used to do, but the Grands are so much easier and you can make this gravy the day before.

So you crumble all the sausage into the gravy? I always want some separate--some in, some out, so that not everything on the plate tastes exactly the same.

But that precludes enjoyment of that great country breakfast, cream gravy and biscuits.

And what about Panzanella!?

What is Panzanella??

Italian bread salad where the bread gets "real soggy"!

What is Panzanella??

Italian bread salad where the bread gets "real soggy"!

I'd probably like it, while Gail wouldn't touch it unless you held a knife to her throat, and maybe not even then. She really has a thing against soggy bread.

Every plate is different. I have no game plan.