{"id":82616,"date":"2018-11-01T13:00:14","date_gmt":"2018-11-01T17:00:14","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=82616"},"modified":"2018-11-01T12:03:48","modified_gmt":"2018-11-01T16:03:48","slug":"thursdays-are-for-cooking-12","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=82616","title":{"rendered":"Thursdays are for cooking…."},"content":{"rendered":"
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Sausages – eat your heart out<\/figcaption><\/figure>\n

Gravy<\/strong><\/p>\n

12 <\/strong>oz bulk pork sausage<\/p>\n

1\/3 <\/strong>cup all-purpose flour<\/p>\n

\u00bd <\/strong>teaspoon salt<\/p>\n

\u00bc <\/strong>teaspoon coarse ground black pepper<\/p>\n

3 cups of milk<\/p>\n

Those are Pillsbury\u2019s\u00a0 measurements. \u00a0Me? I figure gravy is not<\/em> a lost art, despite what some unfed Marines may think.<\/p>\n

You need a fat and starch to make the roux for the gravy, and the roux is fat, which comes from the pig (or the cow)\u00a0 and starch, which is flour. The amount of fat (butter, bacon grease, sausage pan drippings) depends on which meat you cook first.<\/p>\n

This is supposed to be a cream gravy, so using cornstarch to make a clear au jus gravy is just wrong<\/em>! You can stretch the gravy with a broth like chicken broth, if necessary, \u00a0because milk will burn.<\/p>\n

If you cannot find bulk pork sausage, then buy the patties and crumble them up in to the bulk form. They\u2019re already seasoned in most brands, so pick your favorite brand, unless you have a really cool seasoning of your own.<\/p>\n

You cook the sausage to render the fat, then remove it from the pan. (This is for the benefit of people who buy canned gravy. Poor things!) If there is not enough fat from the sausage, add some bacon grease, about 1 tablespoonful (or a soup spoonful if you\u2019re feeding a crowd), and let it melt.<\/p>\n

Make sure you include all pan scrapings in this, too. That is flavor. You do not<\/em> throw out flavor. That is blasphemy<\/em>!!!!<\/p>\n

Next, stir the flour a little at a time, into the fat. It should thicken enough to produce a little under a quarter cup of this roux. Add the milk to it slowly, stirring it constantly, on a low flame. VERY low flame!!!!! Add the seasonings and keep stirring. Use a clean spoon to taste the gravy to see if it needs more seasoning than the recipe calls for. The cracked black pepper that you have to grind yourself adds ginormous<\/em>\u00a0flavor to a cream gravy, and if the sausage is already seasoned, you may not want to add any salt. Gravy is always seasoned to taste. And Mrs. Dash has several blends that are salt-free and full of flavor.<\/p>\n

Keeping the flame very, very low, return the cooked sausage (or pork) to the pan and stir it so that it is thoroughly mixed with the gravy.<\/p>\n

I use canned flaky biscuits because it\u2019s quicker than making them from scratch and some of them get buttered and swathed with strawberry jam.<\/p>\n

If you didn\u2019t fix the biscuits ahead of time, turn off the heat under the skillet and cover the gravy mixture, then follow the direction on the can.<\/p>\n

If you did bake the biscuits ahead of time, then put two of them split in half on a plate and add a generous portion of sausage gravy to it. Add some strawberries or apple slices soaked in cider to the menu, on the side, and tuck in.<\/p>\n

And since it\u2019s what Chester used to call \u201csoppy\u201d on Gunsmoke, wear a big napkin.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gravy 12 oz bulk pork sausage 1\/3 cup all-purpose flour \u00bd teaspoon salt \u00bc teaspoon coarse … Thursdays are for cooking….<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-82616","post","type-post","status-publish","format-standard","hentry","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/82616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82616"}],"version-history":[{"count":0,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/82616\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}