Friday, 18 November 2011

Sausage Gravy

Yes, this post has been a long time coming - it was supposed to be uploaded at the same time, or near enough, to the southern style biscuit recipe, however, numerous things got in the way and i just plain forgot...until now!

Anyway, thankfully, it's a simple enough recipe, easy to do in a few minutes, assuming you have the ingredients.

You will need the following ingredients:

Sausagemeat (pork or beef will do nicely, just avoid the stuff thats *too* lean)
Heaped Tablespoon of White Flour
Coarse Ground Black Pepper
Knob of Salted Butter

Utensils needed:

Small Saucepan
Wooden Spoon

Like i said the actual method is easy. Simply put a knob of butter in the saucepan and melt on a low heat. Take the sausagemeat out of the packet and break it up into the pan using your fingers. Brown the sausagemeat for a few minutes.

Add the tablespoon of flour, try and sprinkle it over evenly. I personally add at least 5 large grinds of black pepper, although this isn't mandatory, it gives the gravy it's 'heat', so really, you can use as much or as little as you like.

Stir through thoroughly, making sure there are no clumps of flour. Turn the heat down to low, and pour in the milk, little at a time, stirring throughout, ensuring you get the correct consistency, and no lumps in the gravy. Technically, this is a variant on a roux (as in the tunafish pie recipe).

After about 3 minutes of adding milk and stirring, you should end up with the finished product.

Now make yourself some biscuits to go along with this, and enjoy yourself! :)

No comments:

Post a Comment