Canned Sausage Gravy

[4thIDvet]

Originally Posted by baboon

I honestly think when making sausage gravy it's best done in a saucepan then skillet. In a skillet with every thing spread out its very easy to over cook the flour. In the sauce pan it just seems to cook better IMHO.

boon try 'Wondra gravy thickener' If you don't cook the flour down sometimes you get a flour taste in your gravies. Wondra its all done for yah no taste and it works great for gravies.

https://www.amazon.com/Gold-Medal-Wo...s%2C117&sr=8-6

[baboon]

Originally Posted by 4thIDvet

boon try 'Wondra gravy thickener' If you don't cook the flour down sometimes you get a flour taste in your gravies. Wondra its all done for yah no taste and it works great for gravies.

https://www.amazon.com/Gold-Medal-Wo...s%2C117&sr=8-6

I learned long ago about cooking flour down. Couple of the guys from the neighborhood came over for lunch which was the last of the ox tails & short ribs.

The way I cooked those were basically in a nice home made gumbo roux that I added the holy trinity to before returning the browned off meat. One of the neighbors was Cajun Dave & he was very impressed with the way the yankee from Chimpcongo made the ox tails.

Cooking off flour in some browning sausage is pretty easy, cooking a nice brown roux is levels above that. The other neighbor didn't quite understand what ox tails were or how to properly eat them. He never even heard of Gumbo File nor did he know how to use it. I know Cajun Dave liked it because he was sucking the collagen off the ends of the tail bones.

We have a $3.00 senior meal at the VFD monthly. After a few different neighbors have been over to eat I was approached about cooking one of the meals. At first I said no, then I recanted & said yes. They said cook for 40 people. So in April I'm doing pulled pork sandwiches with cole slaw + I think I will pickle up some red onions, bring some sliced white onions & a jar of pickle.The neighbor hood ladies generally ha 12 feet of desserts laid out. I aint had a bad meal there yet.

[Johnny]

Originally Posted by baboon

I learned long ago about cooking flour down. Couple of the guys from the neighborhood came over for lunch which was the last of the ox tails & short ribs.

The way I cooked those were basically in a nice home made gumbo roux that I added the holy trinity to before returning the browned off meat. One of the neighbors was Cajun Dave & he was very impressed with the way the yankee from Chimpcongo made the ox tails.

Cooking off flour in some browning sausage is pretty easy, cooking a nice brown roux is levels above that. The other neighbor didn't quite understand what ox tails were or how to properly eat them. He never even heard of Gumbo File nor did he know how to use it. I know Cajun Dave liked it because he was sucking the collagen off the ends of the tail bones.

We have a $3.00 senior meal at the VFD monthly. After a few different neighbors have been over to eat I was approached about cooking one of the meals. At first I said no, then I recanted & said yes. They said cook for 40 people. So in April I'm doing pulled pork sandwiches with cole slaw + I think I will pickle up some red onions, bring some sliced white onions & a jar of pickle.The neighbor hood ladies generally ha 12 feet of desserts laid out. I aint had a bad meal there yet.

Your April VFW event actually sounds like fun; a good opportunity to allow others to experience your cooking. Some of them may never have even tried the kind of stuff you're planing to bring. Seeing reactions of people is going to be half the fun.

My old band played numerous gigs at the local VFW. They always fed us and we never left hungry. The food was always good.

As I've said, I'm not much of a chef. I'm good with a grill, but that's it. I'm always amazed at how quickly some people (like my wife) can just throw something together and turn out great. Yesterday, Boss Lady threw together a stew with turkey, lentils, carrots, potatoes and other stuff. It was amazing!

[baboon]

VFD not VFW