On Aug 17, 9:58*am, Andy > wrote:
> Giusi said...
>
>
>
> > "Cindy Hamilton" *ha scritto nel messaggio
> > *Andy > wrote:
>
> >> Who doesn't love biscuits & gravy?
>
> > I find biscuits greasy enough on theirown.
> > Cindy Hamilton
>
> > You are obviously the victim of biscuit abuse, because proper ones are not
> > greasy. *Some people brush the top with butter but I don't. *Wouldn't make
> > them greasy anyway. You need to seek out a kind old lady either from New
> > England or the deep south and ask her kindly make me some biscuits.
>
> The rfc cabal (TINC) is preparing to lower the FoodCon level of food
> preparation preparedness to FoodCon: 4 (maraschino cherry red.
>
> Andy

Andy, Sausage gravy is easy to make. Crumble and fry out the sausage
- I usually use Jimmy Dean, Hot, or Jamestown, Hot.BTW an iron skillet
is what I use so I can scrape the bottom as you are frying it out.
While you are frying it out add about 1/2 to 3/4 cup of flour and
keep frying til browned. Add Milk, a good quart or so, and keep
stirring. At this point all the stuff stuck to the skillet from the
meat and flour will come up if you stir it up. Bring to a boil, turn
down heat and boil slowly stirring often til flour is cooked, 3 min or
so, and mixture is thickened. If too thick add more milk. You can add
onions to the mix in the beginning if you want. I use nutmeg as a
seasoning, other than that just salt & pepper if you think they are
needed.
I use frozen biscuits - start them in the oven before you start the
sausage. And the gravy keeps real well in the fridge, and I don't see
why you could not freeze it in portion sizes.
Good Luck from down the creek in DE. Nan