Best Biscuits And Sausage Gravy
ON A ROAD TRIP IN ATLANTA
Ingredients —
• Package Buttermilk biscuits (Home made from scratch or store bought)
• 3/4 to a pound of sausage, I used mild Italian, your call,
• 3 - 4 cups of milk
• Flour or cornstarch as needed, usually four to six tablespoons. for the rue
• Pinch cayenne, black, white or crushed red pepper to taste. (See options)
Preparation —
Biscuits - Prepare biscuits as instructed on package by the provider, slightly heavier biscuits are better to soak or absorb the flavors of the gravy.
Gravy - I cut the sausage meat from the casings and browned the sausage in a hot skillet. I used a nonstick Calpathlon saucier and a bamboo stirrer. Also, stainless, as you get a good fond if preferred. Best is a LODGE cast iron, very traditional.
After the sausage is evenly browned, return to medium heat. Add sifted flour a little at a time. (I just run it through a small tea strainer) constantly stirring as making a roux or sauce.
When flour turns slightly brown, it means the flour is cooked and has incorporated. Keep adding flour to create the consistency you want. Slowly add milk and start stirring till the milk absorbs, constantly stir with whisk.
You may add the following:
• A can of cut mushrooms after browning the sausage.
• You may further flavor the gravy, by adding dried sage or Garam Masala, an IndiIan floral spice of great dimension.
• You will see true Southerners drag out the Crystal hot sauce.
• Some will offer the biscuits with Cheddar and even Reggiano Parmesan Cheese over the biscuits while baking. Especially nice with the Italian Sausage. Sort of a unique Italian based combo.
Hints —
Make sure that that nothing sticks to the bottom of the pan; as the flour browns it wants to stick to the bottom. If the Roux gets dry, add a tbsp. vegetable oil. It needs to boil to thicken the flour. The heat is right to thicken the gravy; the longer you simmer, the more the reduction and thicker the gravy. Too thick and you’ll be using it as drywall patch.
SH*T ON A SHINGLE (SOS) —
The 1910 edition of the Manual for Army Cooks provides the basic recipe, for Sh*t on a Shingle or SOS, a quantity sufficient for 60 men to be served in the field, it is believed the beef was soaked for a day to reduce the salt content and to keep the meat soft. The Roux or creme sauce is the carrier for SOS, it is the crème sauce the corned beef, hamburger or pork resides in. In France it could of been horse in the roux as horse meat is available in France.
Ingredients And Recipe Courtesy Of An Army Chef —
My friends Dad was in the army for 24 years and his mom used to make this for him. I love the stuff. The Navy used canned Chipped Beef ( Cheap cuts of beef in a thin bladed blender) but I prefer the hamburger version and lately pulled in some barbecue pulled pork and it rose in the ranks since I make it once a month and have leftovers. Here is an official US Army recipe for SOS:
Creamed Beef On Toast (SOS) —
1/2 lb. ground beef or alternates above
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter
Instructions:
Brown ground beef in its own fat. Remove excess fat and save for making roux.
To make roux, place 2 tbsp. reserved fat in double broiler or heavy pan.
Season with salt and pepper.
Slowly add sifted flour, stirring constantly over low heat until thoroughly blended.
Cook for five minutes. Do not brown. Combine milk and water.
Add butter and scald (not burn) in double broiler or heavy pan.
Add roux to scalded milk, stirring constantly until thoroughly blended.
Add meat mixture and cook about 10 minutes, or until desired consistency.
Serve on toast.
Southern Recipe — SIMPLE — But Homemade —
Make this classic Southern recipe with homemade buttermilk biscuits and a rich, creamy sausage ...
INGREDIENTS — For the Buttermilk Biscuits:
- 2 1/2 cups self-rising flour (plus extra for flouring your surface)
- 2 teaspoon sugar (optional)
- 1/2 teaspoon kosher salt
- 4 tablespoons vegetable shortening (see Baking Tips below)
INGREDIENTS — For the Gravy
- 2 biscuits
- 4 ounces fresh pork breakfast sausage
- 1 teaspoon all-purpose flour
- 2 cups whole milk
- Kosher salt, to taste
1. Place your biscuits in a warm oven or toaster oven to heat through.
2. Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It's okay if some of the sausage sticks to the pan.
3. Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute. Add more flour only if needed.
4. Pour in the milk and scrape up the brown bits from the bottom of the pan.
5. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream.
6. Season the gravy with salt, black pepper and cayenne.
7. Split your biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.