Country Gravy

**friscofrankie** · 28-01-2007, 08:42 PM

Sunday mornin' Breakfast, always had a platter full o bacon some hash browns sourdough toast and country gravy. New place, new stove/oven and enough pots 'n pans; first Sunday I' ve had the time and what it takes to build a proper breakfast in a long dmn time.

We start with about 350 gr (12 oz) country sausage. You foggy isle types call this "sausage meat"

This is simple combination of thyme, sage, salt some dried chili & pork the pork should be about 15 - 20% fat (by weight). put this over a medium heat and let it slowly, rendering out all the fat you can crumbling it as you go, cook completely.

When it's all done but before it browns too much throw in a coupla tblsp of flour and blend this with the rendered fat, you can see her there was a bit too much flour added i fixed that with the bacon grease in the backgroun though.

Toss in a couple-three cups of milk simmer slowly good while till it gets thick,

durign the cooking process I added about a cup of water to keepthings from solidifying. If you like a cup of strong, black coffee will give "Red-Eye Gravy" That'll oughta get you goin' after a night out with the drinkin' boilermakers. Me, I just add salt a pepper, prefer to drink my coffee.

When it's nice and thick, and all rest of your breakfast is ready, serve it up.

never been a biscuits 'n gravy man 'less you had some rolled sourdough biscuits. Now, the sourdough starter is workin it's way to perfection (that's another story). Always enjoyed a serving of has-browns smothered in country gravy though..

Now this breakfast's got enough butter, pig fat and calories to give summa them health-nut, vegetarian-types fits. What the hell, it's Sunday! Enjoy.

**stroller** · 28-01-2007, 09:34 PM

It does look a bit on the heavy side...

Now, how to make a sourdough? That should be an interesting thread for bread-addicts!

**friscofrankie** · 28-01-2007, 09:54 PM

Started my starter two days ago, fed it first feeding today. It's active, smells sour but we'll see how it works during the next week sometime.
If not happy I'll kill it and try again. using different bait to catch a different strain of wild yeast. Using packaged yeast is cheatin, kinda light on the flavor too.

**Anonymous Coward** · 29-01-2007, 07:37 AM

Originally Posted by stroller

Now, how to make a sourdough? That should be an interesting thread for bread-addicts!

Please, I'd love to see a thread on this. I used to keep a starter but found that in the tropics it was rather unstable.

**blackgang** · 29-01-2007, 10:17 AM

I usually use a starter that is made by boiling some spuds [without salt] and pouring the water in a small crock, then when cool I stir in some flour and maybe a tad of sugar and leave it set in a cool place for a few days, can't be to cool but can't be to hot either, When it is working and stinking I feed it a little flour and then when it is working well just measure out a cup of starter and make your bread, hot cakes or biscuits, even good for fresh apple cake or what ever, but you have to feed the starter even if you do not use it, you can start to keep it in the fridge after it has some age on it and it will last forever if fed and cared for.

**Marmite the Dog** · 29-01-2007, 12:25 PM

Yeast works bestest between 18 & 24 deg C - not easy to achieve here most of the time.

**ChiangMai noon** · 29-01-2007, 12:35 PM

I don't think that is gravy Frankie, I think it's a sauce of some kind.
Looks nice though.

BTW, when you say biscuits and gravy... do you mean that Americans dip digestives into it??

**friscofrankie** · 29-01-2007, 01:25 PM

Real 'Merikan Biscuits got nothin' to do with them sissy Brit crackers man. drop biscuits are much like scones. but real rolled, sourdough biscuits are in class all their own.
And furthermore, that's real, heart stoppin, artery cloggin, 'merikan country gravy.
best I've had in five years.

**blackgang** · 29-01-2007, 06:02 PM

sounds damn fine FF, gonna try to get some ground pork and make me some,
Nuthin like biscuits and gravy for breakfast, topped with a couple poached eggs,, damn thats eatin my man.
I like to saute a little onion in with my sausage when I cook it,
Had a cook on a sea tug I was on once that used to make it like that, he even throwed in some frozen green peas once in awhile, went damn good with finnian haddy too.

**peterpan** · 29-01-2007, 06:17 PM

Originally Posted by Marmite the Dog

Yeast works bestest between 18 & 24 deg C - not easy to achieve here most of the time.

You would need a fire to get that here in Udon at present, now my nuts a blue because of the cold.

**hillbilly** · 29-01-2007, 07:03 PM

Originally Posted by friscofrankie

Real 'Merikan Biscuits got nothin' to do with them sissy Brit crackers man.

Gawd damn right!

**dirtydog** · 29-01-2007, 07:22 PM

It is nice to see what Jonny Foreigner eats but you dont actually eat that yourself frankie do you? We have Northeners in the UK that eat congealed animals blood and I thought that was pretty sick, also on your, erm, bread thread if we can call it that, you got a bowl of stuff that you are letting go off, for some reason it reminds me of the Thai cesspits thread.

**friscofrankie** · 30-01-2007, 05:43 PM

Originally Posted by blackgang

I like to saute a little onion in with my sausage when I cook it,

sometime I will add some finely diced onion just before the flour but this reall was my first decent home-made breakfast in five years wanted pure-D country fuckin gravy!

Originally Posted by dirtydog

It is nice to see what Jonny Foreigner eats but you dont actually eat that yourself frankie do you? We have Northeners in the UK that eat congealed animals blood and I thought that was pretty sick, also on your, erm, bread thread if we can call it that, you got a bowl of stuff that you are letting go off, for some reason it reminds me of the Thai cesspits thread.

Now, Ya see, when you get a Brit criticizing your food, ya gotta know; you're on to something good! We all know they only know how to boil shit.

**benbaaa** · 30-01-2007, 05:49 PM

Originally Posted by friscofrankie

We all know they only know how to boil shit.

Oi. Cut that out, and get your arse over to Computer News, please.

**ENT** · 05-02-2007, 12:58 PM

Originally Posted by friscofrankie

Started my starter two days ago, fed it first feeding today. It's active, smells sour but we'll see how it works during the next week sometime.
If not happy I'll kill it and try again. using different bait to catch a different strain of wild yeast. Using packaged yeast is cheatin, kinda light on the flavor too.

Recipe#1
I usta put some spuds in a bucket with rain water and leave it in the sun fer a few days till it went manky, then use the water an' da spud peels (all slimy) mashed in wid a lil' flour an' sugar, ...sourdough!

Recipe#2
Da milk'd go off in summer, so,...
a) turn it into cottage cheese, then if I was fancy an' der was loadsa da stuff, I'd wrap it up in a cloth and press it in an ol' tin wid holes innit wid a bit a wood a' a brick on top. Den I'd have a harder cheese which I'd hang in da chimney or in da roof fer a while ta get a nice smokey flavour.

OR
use da sour milk as a starter for a sourdough bread, jes mix it wid flour an' sugar in a bowl, cover it, put it on the shelf behin' da woodstove, an' overnight it was a YEASTY!
Add to flour and then normal bread recipe.

Recipe#3
Get some peach or willow leaves, put in a jar of warm water and keep on back shelf above the stove. It goes all manky an' sour,...Yeast fer sourdo!

Recipe#1 lets ya make some wicked fermentwhich, once distilled is sometimes called poiteen, or vodka or sumink.

Ya can use, fermenting fruit for the same effect too.

Temperature is the key, keep it at body heat and no higher than 40C

**ceburat** · 05-02-2007, 05:18 PM

FF, are you sure that's not what they call "shit on the shingles" in the Army. It sure looks like it. I have eaten tons of it on toast. Regardless of what it is, it is delicious.

Can you tell us how to make a "brown Gravey"? Made with the residue of beef or pork fried. Maybe from a roast or fried chicken. I am not sure but I don't think you use milk in this type of gravey.

Keep the gravey receipts comming--nothing better then masshed potatoes and gravey IMHO.

**hillbilly** · 05-02-2007, 07:02 PM

Originally Posted by ceburat

FF, are you sure that's not what they call "shit on the shingles" in the Army. It sure looks like it. I have eaten tons of it on toast. Regardless of what it is, it is delicious.

I think it is SOS. BTW, I fix it damn near every Sunday.

Reservations required.

**blackgang** · 05-02-2007, 08:07 PM

The true Shit On A Shingle was gravy made with chipped beef and not fresh ground pork or beef.
In case you don't know what it was/is, it is a dried salt beef sliced super thin, salty as hell to just eat it from the pack.

Ceburat, that kind of gravy is indeed made in the pan drippings after a pork or beef roast, Take out most of the grease and then add some flour and water in a jar that is shaken well to remove all lumps and then poured into the hot pan drippings and stirred for awhile, maybe more water added to get the correct consistency.
If you do not stir it til it is boiling good then you will have lumpy gravy,,shit any woman can make lumpy gravy..

**friscofrankie** · 06-02-2007, 03:04 AM

It aint SOS like Blackgang says:

The true Shit On A Shingle was gravy made with chipped beef and not fresh ground pork or beef.

Yeah I remember eating lot of the stuff when I was a guess of the state. One place I was we got every Wed and Sat for breakfast. Loved that shit used to wake all my home boys wanted to sleep in on Sat and make 'em gimme their issue.
The country gravy you see here ain't no restaurant gravy and it's more full of sausage than most I like it that way never though of it as just gravy more the main dish of the meal.

**blackgang** · 06-02-2007, 09:04 AM

Fuckin A.
I made some from ground beef [Thai beef] from Tesco and that shit is like sawdust, but anyway made some for supper, the Thai wouldnt eat it, but I made toast and ate it, sure better than none tho.
I bought one of those cheap, made in China kitchen grinders that you clamp on the table and run pork thru it, now I will get some sausage spice sent over from Morton salt co. and make some breakfast sausage then I have the real shit to cook.

**Lily** · 06-02-2007, 03:37 PM

Originally Posted by blackgang

Ceburat, that kind of gravy is indeed made in the pan drippings after a pork or beef roast, Take out most of the grease and then add some flour and water in a jar that is shaken well to remove all lumps and then poured into the hot pan drippings and stirred for awhile, maybe more water added to get the correct consistency. If you do not stir it til it is boiling good then you will have lumpy gravy,,shit any woman can make lumpy gravy..

Or to make it properly.

Pour off most of the fat and just leave a little and brown some flour in it, stirring all the time, add salt and pepper and keep browning it and incorporating the brown bits stuck to the pan, until it has some colour and then add water, stirring all the time until it is the required consistency.

**benbaaa** · 06-02-2007, 05:50 PM

Originally Posted by Lily

Or to make it properly. Pour off most of the fat and just leave a little and brown some flour in it, stirring all the time, add salt and pepper and keep browning it and incorporating the brown bits stuck to the pan, until it has some colour and then add water, stirring all the time until it is the required consistency.

But for proper proper gravy, it's not just the meat juices, fat and brown bits stuck to the pan you need. You should also roast a large onion and some whole garlic cloves (skin on) in the bottom of the pan along with the meat. These go crisp and brown, and you mash them up and incorporate them when you're adding the flour and other seasonings. And rather than using plain water, use water you've used to boil potatoes or other vegetables in.

Now I'm bloody starving. :salivate:

**friscofrankie** · 06-02-2007, 06:49 PM

Originally Posted by benbaaa

ut for proper proper gravy, it's not just the meat juices, fat and brown bits stuck to the pan you need. You should also roast a large onion and some whole garlic cloves (skin on) in the bottom of the pan along with the meat. These go crisp and brown, and you mash them up and incorporate them when you're adding the flour and other seasonings

Yeah maybe a half a turnip in there too. I remove 'em from the pan beofre brownign the flour Browning the flour is an absolute must for real good gravy. I add water to the veggies and mash 'em till iguid. Pour into the pan with your hot browning gravy in it, heat to thicken add water or reduce to your preferred consistency, salt and some fresh cracked pepper.

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