Recipes,Cooking, Recalls, Food -  Southern Sausage Gravy (& Biscuits) (67 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Glen (GEAATL) DelphiPlus Member Icon Posted by hostJul-16 3:06 AM 
To: CamGeary  (1 of 6) 

This obviously goes over biscuits  :)


Southern Sausage Gravy Recipe


  • 1 lb ground beef or turkey
  • 1 tablespoon olive oil
  • 1½ teaspoon smoked salt or seasoning salt
  • ½ teaspoon smoked paprika (optional see note)
  • 1 teaspoon black pepper
  • 2 teaspoons brown sugar
  • ½ teaspoon garlic
  • ½ teaspoon fennel seeds
  • pinch of celery salt
  • ½ teaspoon dried oregano
  • 1 teaspoon sage
  • generous pinch of red pepper flakes
  • pinch of clove
  • ¼ cup flour
  • 4 cups warm milk ( may need more or less depending on how thick or thin you prefer it)
  • salt, sage, thyme and black pepper (optional gravy seasonings)

  1. In a large bowl add ground turkey and olive oil.
  2. Mix together all of the seasonings in a small bowl.
  3. Pour seasonings over ground turkey and mix until well distributed.
  4. (It is best to let the sausage sit overnight to maximize the flavors if possible.)
  5. Fry up a small piece of the sausage mixture to make sure it is flavorful and adjust seasonings if needed.
  6. In a large deep skillet, add in sausage and cook over medium heat until browned. Break the sausage up as it cooks.
  7. Drain the excess fat from the pan if needed, but leave about a tablespoon of fat in the pan.
  8. Sprinkle flour over cooked sausage a little at a time until all of the flour has been absorbed.
  9. Continue cooking the sausage for a couple more minutes to
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From: Glen (GEAATL) DelphiPlus Member Icon Posted by hostJul-16 3:10 AM 
To: SHOESOPTIONAL (SHOESOPTIONA) DelphiPlus Member Icon  (2 of 6) 
 140211.2 in reply to 140211.1 

Some biscuit recipes to pair with the above:

5-ingredient Yogurt Biscuits ...

Or, more traditional:


2 cups soft winter wheat flour, such as White Lily, unsifted or
1 3/4 cups regular all-purpose flour

4 tsp. baking powder


1 Tbsp. sugar


1/2 tsp. baking soda


1/2 tsp. salt


1/4 cup shortening


3/4 cup + 2 Tbsp. buttermilk


Preheat oven to 450 degrees. Mix dry ingredients. With pastry blender or 2 knives, cut in shortening until crumbly.


Make well in center of flour; pour in all buttermilk, tossing gently with fork until flour is just moistened. Do not overmix. Dough should be very sticky.


Turn dough out onto floured surface; with floured hands, knead very
lightly once or twice. Pat dough out evenly into 3/4" to 1 " thick round.

Cut out biscuits and place on ungreased baking sheet. Gather dough scraps and repat, cut out biscuits. Bake 12 minutes or until golden.


From: Glen (GEAATL) DelphiPlus Member Icon Posted by hostJul-16 3:10 AM 
To: Fig1942  (3 of 6) 
 140211.3 in reply to 140211.2 

One more biscuit for the above:


5 ½ cups (23.4 ounces) flour

3 tablespoons baking powder

2 tablespoons sugar

1 teaspoon salt

12 ounces cold lard (Mangalitsa pig lard is the best)

1 ½ cups buttermilk, plus extra for the egg wash

2 eggs, divided

Cracked pepper and fleur de sel

Heat the oven to 400 degrees.

In a mixing bowl, whisk together the flour, baking powder, sugar and salt. Using a pastry cutter or fork, cut in the lard until it is reduced to pea-sized pieces. Stir in the buttermilk and 1 egg just to form a dough.

Remove the dough to a well-floured surface, and pat to a thickness of about 1 inch. Cut out biscuits using a 2-inch round cutter and place on a parchment-lined baking sheet, spacing the biscuits about 11/2 inches apart. The recipe makes about 1 dozen biscuits. Beat the remaining egg with a few tablespoons of buttermilk to form the egg wash. Brush the biscuits with the egg wash, and sprinkle over the cracked pepper and fleur de sel.

Bake the biscuits until puffed and golden, 12 to 17 minutes, rotating the tray halfway for even baking.


From: Glen (GEAATL) DelphiPlus Member Icon Posted by hostJul-16 3:11 AM 
To: All  (4 of 6) 
 140211.4 in reply to 140211.3 

Tips to make great biscuits:

Make sure all of the ingredients, including the flour and baking powder, are cold.

Do not overwork the dough: Mix just until the liquid is incorporated, and knead just until the dough comes together.

Roll the dough so that it’s about an inch thick, and not much less, for high biscuits.

Cut the biscuits out without twisting the cutter to prevent the sides from getting pinched.

Eat biscuits as soon as possible; their lifespan is short.


From: Fig1942Jul-16 4:05 PM 
To: Glen (GEAATL) DelphiPlus Member Icon  (5 of 6) 
 140211.5 in reply to 140211.3 

These kind of biscuits are "to die for". Wish I had one right now!



From: CamGearyJul-18 8:50 AM 
To: Glen (GEAATL) DelphiPlus Member Icon  (6 of 6) 
 140211.6 in reply to 140211.1 

Ground turkey, a staple here, $1.89/lb at Aldi's...


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