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     Thick Sausage Gravy & Biscuits

 



Above: Thick sausage gravy with plenty of onions and peppers served over biscuits.

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Ingredients
1 pound ground pork

1 pound "hot" breakfast sausage
1 jalapeno pepper
1 yellow pepper
1/2 red bell pepper
1 tablespoon bacon fat (or olive oil)
1 large white onion
4 cloves garlic
1/4 cup flour
1/2 stick butter
2 cups water
1 chicken bouillon cube
1/2 cup heavy cream
1/2 cup white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package prepared biscuit dough

Utensils and Supplies
large non-stick skillet
mixing bowls
whisk
chefs knife

small cutting board
garlic press
baking sheet
measuring spoons
measuring cups
wooden spatula
rubber spatula
mesh colander
ladle





Above: We used a jalapeno, a yellow pepper and 1/2 a red bell pepper for this recipe.  You can choose peppers to suit
your preferences.


Above: Remove membranes and seeds from peppers.  Chop all peppers and onion into a 1/4 inch dice.


Above: Add bacon fat to skillet over medium-high heat.



Above: When bacon fat, (or oil), is heated add onion and peppers.  Stir occasionally with a rubber spatula.



Above: Peel garlic, cut off root ends and put the garlic through a press.  Add pressed garlic to the onion and peppers.



Above: Saute the onion, peppers and garlic until onions are translucent and the aroma of garlic is obvious.


When mixture is cooked remove from skillet and place in a bowl, set aside.


Above: Heat two cups of water in a microwave safe glass measuring cup, (or use two cups of hot water from a tea kettle).
Use caution when removing from microwave oven.  Drop bouillon cube into hot water.  Cube may fizz actively at first.

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Above: Whisk bouillon cube into hot water until the cube is fully dissolved.  Set aside.


In the same skillet used to cook the peppers, onion and garlic mixture, cook ground pork and breakfast sausage
over medium-high heat.



Break meat up with a wooden spatula.



Continue to brown meat while breaking into smaller pieces.



Above: Cook the meat mixture until it is thoroughly browned with no visible pink meat.


Bake packaged biscuits according to the directions on the container.  We used "grand" size biscuits.


When the meat is finished, drain in a mesh colander.


Melt the butter in the skillet without removing the bits of meat stuck to the pan.



As the butter melts, the bits of meat, (also know as "fond") will mix with the butter.  This will "deglaze" the pan and add
lots of great flavor to the gravy.



Add the flour and whisk to incorporate flour into melted butter.  This will be the "roux" for the gravy.


When the flour has cooked into the butter and become gelatinous, pour in the chicken bouillon water.


Mix bouillon water into the roux.  Pour in white wine, stir well.


Measure the cream.


Pour cream into gravy and whisk together well.


Add salt and pepper and stir.  Allow gravy to cook until it becomes thick and bubbly.



Remove biscuits from oven when they are golden.


Add drained meat mixture to gravy.


Add the sauteed vegetables to gravy.


Stir all ingredients together, reduce heat to medium, and allow to cook for about 5 minutes so the flavors can merge.


Use dinner plates to serve sausage gravy ladled over biscuits, open-face style.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
THICK SAUSAGE GRAVY & BISCUITS

Ingredients
1 pound ground pork
1 pound "hot" breakfast sausage
1 jalapeno pepper
1 yellow pepper
1/2 red bell pepper
1 tablespoon bacon fat (or olive oil)
1 large white onion
4 cloves garlic
1/4 cup flour
1/2 stick butter
2 cups water
1 chicken bouillon cube
1/2 cup heavy cream
1/2 cup white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package prepared biscuit dough

Utensils and Supplies
large non-stick skillet
mixing bowls
whisk
chefs knife
small cutting board
garlic press
baking sheet
measuring spoons
measuring cups
wooden spatula
rubber spatula
mesh colander
ladle




Remove membranes and seeds from peppers.  Chop all peppers and onion into a 1/4 inch dice.  Add bacon fat to
skillet over medium-high heat.  When bacon fat, (or oil), is heated add onion and peppers.  Stir occasionally with
a rubber spatula.  Peel garlic, cut off root ends and put the garlic through a press.  Add pressed garlic to the onion
and peppers.  Saute the onion, peppers and garlic until onions are translucent and the aroma of garlic is obvious.
When mixture is cooked remove from skillet and place in a bowl, set aside.  Heat two cups of water in a microwave
safe glass measuring cup, (or use two cups of hot water from a tea kettle).  Use caution when removing from
microwave oven.  Drop bouillon cube into hot water.  Cube may fizz actively at first.
 Whisk bouillon cube into hot
water until the cube is fully dissolved.  Set aside.  In the same skillet used to cook the peppers, onion and garlic
mixture, cook ground pork and breakfast sausage over medium-high heat.  Break meat up with a wooden spatula.
Continue to brown meat while breaking into smaller pieces.  Cook the meat mixture until it is thoroughly browned
with no visible pink meat.  Bake packaged biscuits according to the directions on the container.  We used "grand"
size biscuits.  When the meat is finished, drain in a mesh colander.  Melt the butter in the skillet without removing
the bits of meat stuck to the pan.  As the butter melts, the bits of meat, (also know as "fond") will mix with the butter.
This will "deglaze" the pan and add lots of great flavor to the gravy.  Add the flour and whisk to incorporate flour
into melted butter.  This will be the "roux" for the gravy.  When the flour has cooked into the butter and become
gelatinous, pour in the chicken bouillon water.  Mix bouillon water into the roux.  Pour in white wine, stir well.
Measure the cream.  Pour cream into gravy and whisk together well.  Add salt and pepper and stir.  Allow gravy
to cook until it becomes thick and bubbly.  Remove biscuits from oven when they are golden.  Add drained meat
mixture to gravy.  Add the sauteed vegetables to gravy.  Stir all ingredients together, reduce heat to medium, and
allow to cook for about 5 minutes so the flavors can merge.  Use dinner plates to serve sausage gravy ladled over
biscuits, open-face style.


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