Biscuits and Sage Sausage Gravy

[a_boleyn]

ETA: I needed chicken stock for the mapo tofu and didn't want to use a bouillon cube so I used a combination of the Thanksgiving turkey and various chicken carcasses from my freezer to make stock yesterday. I ended up with 14 cups of stock and used 4 of them for a pot of leek and wonton (chicken and bacon) soup. I added a picture to the bottom of

Comments

[malnpudl]

OMG, SOOOO HUNGRY NOW! :-D

God, I miss biscuits and gravy. My ex made the best; I don't know what he did, but the gravy was perfect and delicious every time, with wonderful texture, never heavy and gluey. I'd never had biscuits and gravy before he and I got together, but he was a southern boy and an enthusiastic cook, so he was determined to broaden my horizons. I was so glad he did! It became a special treat. :-)

I will always regret that I never asked him for his recipe. I think he might have put plain yogurt in it? Unfortunately, I never watched him make it. (Morning: So very much not my thing. Brain not yet online. *g*)

His early, unexpected death was tragic for a million reasons; it's hard to even count my failure to get his recipe among them. But it's yet another reason to be sad.

This recipe does look wonderful. Maybe I'll get ambitious and try it one day. :-)

[a_boleyn]

What a wonderful memory. I hope you try this one day and the taste brings back those good times.

It didn't take long to put together and if you want to replace some of the milk with yogurt, I'm sure it will taste delicious ... sort of like using cultured buttermilk.

[delphipsmith]

I figured a woman who lives and works on a cattle ranch in Oklahoma and has to feed all those hungry mouths, probably knows a thing or two about making sausage and gravy.

Ha! Too right :) I like Ree's stuff, she's a funny woman. Looking forward to the spinach-cottage cheese rollups.

My carrot-parsnip soup went wrong tonight, so I was stuck with leftover spinach burrito from last night. Not bad, but not what I was hoping for as I was sniffing the yummy smell of roasting veggies earlier. I hate it when that happens >:P

[a_boleyn]

How disappointing after investing time, effort and materials in making the soup. My mom used parsnips in her chicken noodle soup but I've never done so. My expectations for the spinach-cottage cheese rollups aren't extreme. I've made them before and they're pretty standard.

[delphipsmith]

It was disappointing, yes, and it all came down to the seasoning! The recipe called for quite a lot of chili paste; I was dubious but since it was my first time with this recipe I decided to go with it. Turned out much too warm and overwhelmed the more delicate flavors/tastes of the vegetables. I'm not a huge fan of chili powder/chili paste type seasonings anyway, so I think I'll try it again with something more along the lines of garlic, summer savory, maybe a little oregano.

[a_boleyn]

Can you add something to the soup to absorb the heat and then get rid of it? Like adding raw potatoes to a very salty soup and then taking them out and discarding them after they've absorbed some of the salt.

I have to remember to taste things more often during cooking too and only add half the amounts of ingredients with strong flavours. I made a similar mistake a while back with the baked beans I made. I used too much of the chipotle in adobo sauce left over from making the turkey legs. Luckily I was able to eat the beans with bland foods and dilute the flavour so it wasn't a total waste.

[spikesgirl58]

That looks so lovely! I'm glad the recipe worked for it. I've never been motivated enough to grind my own sausage. The won ton soup looks fabulous and I can almost taste it. So lovely!

Honestly, I'm glad you don't live closer or I would be camped out on your doorstep!

[a_boleyn]

Luckily I bought the pork pre-ground so it wasn't any more work to make the spiced meat mixture than forking the herbs and spices into the meat and then frying it up.

As to the soup, I poured in my 'jelly' and other ingredients to simmer for 20 minutes and my poor wontons got all floppy and split. Next time I have to just put then into the soup for the last 5 minutes which is plenty to thaw/cook them. It's a nice thing to look forward to a bowl of hot soup when you wake up to snow on the car.

[spikesgirl58]

Ah, that makes perfect sense - I thought you ground it and everything! That's what I use (gd pork) for my won tons as well.

[a_boleyn]

I have ground pork before but in this case, I didn't have to. And I have another pound in the freezer ... I'm not sure what flavours I'll add to it. Greek, Spanish, Italian.

[iulia_linnea]

Oh, it is white gravy. *snorts* Well, I'm sure it's delicious.

[a_boleyn]

... it is.

[a_boleyn]

I was rereading the comments while looking for something and ran across the reference to a 'white' gravy.

What kind of gravy do you make for your sausage and gravy?