Archive for the ‘Gravy’ Category

Sausage Gravy


1 pound ground pork sausage
3 tablespoons sausage grease
1/4 cup all purpose flour
3 cups milk
1/2 teaspoon salt
cracked black pepper

Brown sausage in a large skillet over medium high heat. Set aside, leaving the drippings in the skillet. Reduce heat to medium, combine with flour and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

Red Eye Gravy


6 to 8 tablespoons ham drippings
1 cup or so of water
2 to 3 teaspoons coffee
salt and pepper to taste

Place drippings in a large skillet over medium heat. Add water and coffee and simmer until a “red eye” appears in the middle of the reduced. Season with salt and pepper. Serve immediately over grits, hash browns, eggs or biscuits.

Mushroom and Onion Gravy


1/4 cup butter
1 large onion, halved, sliced thin
1/2 pound mushrooms, sliced
1/4 cup fat from turkey or use butter
1/4 cup flour
3 cups turkey juices plus chicken stock
salt to taste
pepper to taste

Heat butter in a wide skillet. Add onion and mushrooms and saute until browned. Remove and reserve. In a saucepan, heat fat separated from roasting juices or butter. Add flour and stir until blended. Cook for a few minutes, stirring constantly. Slowly whisk in 2 cups of pan juices and stock. Cook and stir until gravy is smooth. Simmer 5 minutes. Add more stock if needed to thin mixture. Salt and pepper to taste. Add reserved mushrooms and onions. Makes about 3 1/2 cups.

Giblet Gravy


2 tablespoons flour
1 to 2 tablespoons fat to each cup liquid
1/4 cup chopped giblets
2 hard boiled eggs, chopped

Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard boiled eggs before serving.

Creamy Chicken Gravy


1 tablespoon drippings from chicken
1/4 cup finely chopped onion and celery
1/4 teaspoon salt
2 tablespoons all purpose flour
2 cups chicken stock or broth
1/4 cup skim milk
1/8 teaspoon black pepper
1 bay leaf

In a medium size pan, heat the drippings over medium heat. Add the onion and celery and cook for 5 minutes or until they are soft. Turn the heat down, stir in the flour and cook, for 3 minutes more or it’s golden and bubbling Stir in the chicken stock and bay leaf, bring the mixture to a boil, then lower the heat and simmer. Stir occasionally, for 10 minutes. Add the milk, salt and pepper and simmer for about 2 minutes or until heated through. Remove and discard the bay leaf. Makes 2 2/3 cups.

Cream Gravy


1/4 cup flour
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon pepper
1 cup meat drippings and broth
1 cup evaporated milk

Stir in the flour, salt, Accent and pepper into drippings and broth. Heat to boiling. Cook and stir 1 minute. Stir in the evaporated milk. Heat until steaming. Do not boil. Serve hot. Makes 2 cups.


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