sf wrote:
> On Mon, 17 Aug 2009 10:23:43 -1000, dsi1
> > wrote:
>
>> We can get Spam and eggs and rice at our McDonald's. Yippie! Oddly
>> enough, I've never had biscuits with sausage gravy although I've been
>> thinking that I'd like it. The funny part is that I've been thinking
>> this for decades. :-) I'll have to make it before I croak.
>>
>> BTW, I made some chorizo. It's good stuff, and it would have never
>> occurred to me that I could make it. Thanks!
>
> Fabulous! I'm glad it worked for you. What have you made with the
> chorizo or are you just doing chorizo & eggs for now?
It's just chorizo and eggs for now. Baby steps first. I'm zeroing in on
the taste - a bit of sugar and a tiny bit more vinegar. The next batch
is gonna be perfect. Looks like I don't have to worry about lack of
chorizo anymore.
I drove past the Jack-in-the-box down the street and it seems they have
chorizo and eggs in a tortilla. This is great. I'm gonna be all over
that one - well, at least one time.
>
> Hey, biscuits & gravy is just as easy!
>
> Take any amount of commercial bulk sausage and brown it. The stuff
> they make these days isn't very fatty, so I won't tell you to drain
> and leave a little fat in the pan... anyway, sprinkle a little all
> purpose flour over the browned sausage and stir it around for a minute
> which cooks the flour but doesn't brown it, then add milk. You're
> making a kinda sorta béchamel (so eyeball the fat, flour & milk
> accordingly) with chunks of sausage in it... cover and let thicken
> like you would any flour based cream sauce. Correct the seasonings
> with salt & pepper. I like to add a drop or two of Lea & Perrins at
> the end to round out flavors.
I have made white sauce although never with sausage or sausage drippings
but how hard could it be? :-) One question - you add the flour while the
sausage are still in the pan? I would have guessed that you'd have to
remove the sausage first but you're the expert here. Lea & Perrins will
be added - you can count on that. As well as Tabasco. Out of respect for
the South, no Sriracha will be added - at least not the first time. :-)
>
> Serve over split biscuits.
>
> The can popping type biscuit is fine for biscuits & gravy. You don't
> need to get fancy for this and everything is finished at the same
> time! HTH 
>