![]() ![]() You definitely want the rawness of your flour to cook out so you avoid a gritty, unpleasant mouthfeel. Your sausage should have rendered enough fat to make a smooth paste when mixed with the flour, but on the off chance you’ve used a leaner meat, feel free to add in a tablespoon of butter or oil to your pan to ensure a smooth, even flour/fat paste. ![]() It’s best to sprinkle your flour in a spoon at a time to avoid sticking and creating lumps. Stir in flour, adding a bit at a time until fully incorporated. Let the sausage sizzle and brown for 2-3 minutes until you have an even crunchy coating, and no pink remains. Preheat the pan for a few minutes so it is good and hot when you drop in your sausage.Ĭrumble up the sausage with your hands as you drop it into the pan, and use the back of a wooden spoon to break up any bigger pieces. Of course, if you don’t have a cast iron skillet, any heavy-bottomed non-stick pan will do. Our preference is to pop our biscuits in the oven just before you start making your gravy, so your biscuits and gravy are ready to eat at the same time!Ĭook sausage in a cast iron or non-stick skillet on medium-high until heated thoroughly.Ĭast iron skillets conduct heat evenly, and are the traditional cooking vessel for gravy. We took care of the hard work of biscuit making for you! Simply pick up your favorite Mason Dixie Biscuit flavor at a retailer near you, and follow the easy-to-bake directions on the package. We love to top our Biscuits with this savory, homestyle gravy when they are freshly baked and warm from the oven. ![]() We hope you and your family enjoy this simple, delicious meal as much as we do. Season your gravy to your taste, using the fresh or dried herbs and spices you love most.īelow, find our go-to gravy recipe, which pairs perfectly with all of our incredibly savory Biscuits, all scratch made with real butter. Prefer fresh ground pepper? Us, too! Staying away from salt? Use less. Season To Your Taste! Love sage? Add a bit to your gravy.Fat Is GOOD! A lot of the flavor in sausage gravy comes from the fat, so avoid draining off the renderings, if you can.The ingredients you love will make your gravy extra special. In fact, they’re best when you stick to the delicious ingredients that you crave. Use Fresh Ingredients You Love! Biscuits and gravy aren’t fancy.But, for us, the best of the best biscuits and gravy recipes put high-quality, basic ingredients at the center, and are made without preservatives, corn syrup, unnecessary oils, gums and substitutes. Today, chefs and home-cooks alike create far more elevated and elaborate versions of this time-honored, classic combo. Our favorite recipe, referred to as old school ‘sawmill gravy’, is a budget friendly, easy-to-prepare dish that, when paired with biscuits, provided a tasty balance of protein and carbs that kept sawmill workers fueled up throughout their daily grind. There are lots of variations in the traditional Southern gravy origin story. With little effort, you can create a cozy meal that is perfect for a breakfast or brunch-made-easy.ĭespite the complex flavor an incredible sausage gravy provides, this classic biscuit topper has modest, humble roots. When we’re cooking for family and friends, we reminisce back to this simple, uniquely Southern pairing that is loved all across the country (and maybe even the world!) Gravy, when paired with the richness of slightly spiced sausage, is the perfect match for our favorite Buttermilk Biscuits. Honestly, there’s nothing better than a warm, buttery biscuit.Įxcept maybe a biscuit paired with good, old-fashioned sausage gravy. The mouthwatering result is fluffy, golden brown baked goodness that is great on its own, or as a side to any meal. When great biscuit dough, and we mean REALLY great dough, is met with heat from the oven, its ice-cold butter and fresh-from-the-cow buttermilk meld with flour to create air pockets and lots of delicious layers. There is nothing more comforting than freshly baked biscuits-flaky, buttery, and made simply with the most high-quality ingredients. ![]()
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