Wednesday, March 08, 2006

Biscuits & Sausage Gravy

Well Sir, like most folks, when this chere UAE ports deal was announced, I gotta admit that I stepped on my ladies... and immediatly was up n arms bout the whole thing....pissin and a moanin about "settin a fox t'guard the hen house". Then...after coolin down a might...I took anuther look at the whole situashun. By listinin to people that be in the know a lot more than this old Cookie...I lurned a few things I didn't know...and was reminded bout a few uther things I'd completly furgot about. First, and most important, these UAE folks a been a helpin us out by lettin us use their ports fer our Navy subs & ships...they been a makin some terrorist arrests fer us, and supplyin us with some good intelligence. My good frend "Bill" over at Small Town Veteran also reminded me of a few uther things I been furgettin, and that thar Bill O'Reilly feller frum Fox News also had some good points about how it might not be a good idear t'piss them UAE folks off at this time in history. Beside' it or not...we owe's em fer the help they been a givin us. When someone helps y'all gotta return that jesture and help them out when ya can. Lets face it y'all....we all reacted over the wurd too at furst...but, I guess thats just my way a thinkin. A bunch a folks been a tellin me that my Biscuits and Sausage Gravy recipee was so good that when thay made it and ate it...their tongue's were hittin the roof a their mouth so hard it damned near slapped their brains out, swear t', c'here it is agin....... Biscuits & Sausage Gravy

The amounts of the following ingredients will depend on the number in your party so adjust the quantities to insure that everyone will leave the breakfast table with a full stomach.

- Package(s) of Pillsbury Grand or Buttermilk Biscuits (unless you make your biscuits
from scratch.

- 2 to 3 tubes of Pork Sausage, or any good Pork sausage you prefer.
- Milk
- All purpose flour
- Pepper

In a large frying pan (a seasoned cast iron is best but not necessary), cook the sausage over medium heat until done. At this point you can use either of the following techniques. 1) Strain all the grease from the sausage into another pan if you have one, or 2) push all the sausage meat to the part of the pan furthest away from you, then tilt the pan so that all the sausage grease settles toward you. You can then place another utensil under the far side of the pan to help it remain stable and tilted while still over the burner.

Into the hot grease, sprinkle 2 tablespoons of the flour (maybe 3 if your making a very large amount of gravy). Let the flour cook in the grease about a minute or so (this eliminates a floury taste to your gravy). Turn the heat up to medium high and start adding the milk slowly, stirring constantly. Keep adding the milk and stirring until the desired consistency of the gravy meets your liking. Combine all the sausage meat into the milk gravy, sprinkle in a little pepper to taste and keep warm on low heat.

Cook the Biscuits in a toaster oven or oven as per package directions. Serve the gravy over split hot biscuits. Biscuits and gravy goes very well with scrambled eggs and pan fries, and if you want, put some gravy on your scrambled eggs as well. Also, try to serve a good French Roast coffee with real warmed cream for a touch of New Orleans. This meal won’t help your cholesterol but it sure will taste great and stick to your ribs on a cold Fall or Spring morning. MmmmmmBoy!