![]() I'm not sure what happened, but I won't blame this on the recipe, however, I did have to add a little oil to make up for the missing fat. This recipe made its way out of Army mess halls and into the homes of Americans looking to feed their families simple, hearty dishes. Even after I squeezed all I could out of the cooked sauasage. This recipe involved cooking ground beef in onions and creating a gravy made with flour, evaporated milk, and beef stock that would be combined with the beef and served over toast points. I also had trouble with the fat- for some odd reason, I had hardly any. If the gravy gets too thick, add more milk. The show where we talk about the inspiration behind the foods we cook. Gradually stir in the milk and simmer for about 5 minutes until it thickens. of sausage, not 16! Next time, I will only use half or three-quarters of the sausage. Sprinkle the flour mixture over the sausage and onions and cook, stirring steadily, for about 2 minutes or until flour has soaked up the fat and gotten a bit tan in color. The flour and drippings make up the roux base the dairy makes. ![]() The gravy had a great flavor and was really easy (perfect to make quickly while the biscuits are in the oven), but we really felt it was too meaty- and I only used 12oz. Sawmill gravy is a white, Southern gravy made with flour, milk and sausage or bacon drippings. I was really happy to find out that it was not as terrible for you as I had assumed (however, I never had it except at BoJangles, so being fast food, it may have been terrible for me by default). We were really happy to find that the Mean Chef had a recipe for sawmill gravy. Historically, sawmill gravy evolved during the 1800s, when resourceful Appalachian loggers would hop from one off-the-beaten-path site to another, establishing logging camps. I finally caved in and made him biscuits and gravy last night. When Southerners think of the term 'biscuits and gravy,' this type of gravy comes to mind. My boyfriend and I just moved from North Carolina to California, so we've (well, more him than I) been missing Southern-type food.
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