Igande goizean saltxitxa saltxitxa eta gailetak baino gehiago daude. Errezeta hau oinarrizko errezeta da, hau da, neurketa batzuk emango dizkizut, eta, ondoren, zure kabuz bidaliko zaituzte saltxitxa saltsan zure familia errezeta bihurtuko den saltxitxa garatzeko. Jakin dezagun denok zer topatzen duzun. Errezeta lagunen arteko partekatzea ere hegoaldeko tradizioa da! = ^ .. ^ =
esnea irin nahasketari gehitu. Mugitu etengabe esnea berotu arte eta saltsa loditzen hasten da. Gehitu gatza piperra dastatzeko, nahi izanez gero. Saltxitxa 3. urratsean kendu bazenuen, piztu ezazu puntura.
Olioa, gurina edo margarina bakarreko tantak ordezkatzeko tentazioa izan arren, ez ezazu hori egin. Bacon Grease-k arrakastaz erreplikatu zuen errezeta hau izan behar du. Saia zaitez lehenengo aldiz hirugiharra koipeztatzen, eta, bestelako gantz bat erabili behar baduzu hurrengoan, hirugiharraren koiperaino itzuliko zarela ziurtatzen dut!
Hau 200 lagunentzako da: 25 kilo Beheko txerri saltxitxa 4 cups hirugiharra koipea 6-3 / 4 kopa xede guztietako irina 5 galoi esne osoa 1/4 kopa gatza edo zaporea 2 koilarakada gehituz edo 1 koilarakada gehituz / 4 koilarakada lurreko piper beltza
aste honetan Topperfor perfektua partekatzen ari naiz thatamazing gosaria biratuz. ld Fashioned Sausage Gravy. This is not so much a recipe as it is a nostalgic desire to return to my childhood.
haur gisa, gogoan dut sukaldeko mahaian eserita, amak asteburu berezia asteburuan Gosariak . Hau krepeak, brindisa frantsesak edo arrautza frijituak eta hirugiharra izan daitezke, baina nire gogokoena gailetak eta saltxitxa saltsariak izan daitezke. When that sausage hit the cast iron skillet and began to give off its savory aroma, I would instantly start to salivate and time seemed to stand still. o this day I have that same Pavlovian response even though Im the one doing the cooking.
Mom never referenced a recipe, but I watched her effortlessly create this magic in a pan on numerous occasions. I must have eventually absorbed her technique through osmosis, which is how many a great dish is passed from generation to generation. Im sure moms technique and ingredients are similarto how most folks make sausage and gravy, but Im going to share it with you anyway.
Just like mom I use a well seasoned cast iron skilletto brown the sausage. The cast iron skillet almost acts as an ingredient as the sausage leaves behind brown, crusty bits that will add immeasurable flavor tothe gravy. Yes, other pans will work, but nothing beats a cast iron pan. I started with one pound of pork breakfast sausage, but if you are inclined to use something fancier, please do. Im thinking of getting sausage from the local butcher next time or perhaps even making our own.
Start by making a roux. A roux is just a fancy word for equal parts flour and some sort of fat. In my case, I have about 2 tablespoons of fat left from frying the sausage, but I really want about 3 tablespoons of fat so Im going to add 1 tablespoon of bacon grease to the pan and heat it up. If you dont have a stash of bacon grease savedin a mason jar in the fridge I highly urge you to start hoarding it. It will make anything and everything better. I heated up the added bacon grease in the pan with the grease from the sausage and then sprinkled 3 slightly heaping tablespoons of flour over it. This process, in some form, is the basis for most gravies and sauces. Keep this simple technique in your culinary arsenal and you will NEVER have to buy gelatenousjars of gravy or gross dry gravy mixes again.
Whisk the flour and grease around the pan for 2-3 minutes. A couple of important things are happening here. oure picking up those flavor packed bits of crust from the pan and youre cooking out the taste of the flour. Have you ever tasted a sauce or gravy that was bland and pasty? Maybe it even had a few floury lumps in it? The flour probably needed a few more minutes in the pan mingling with the fat before the liquid was added. Many a gravy has been ruined by lack of patience.
At this point I slowly whisked in 2 cups of whole milk over low heat. The milk melds with the flour and fat mixture and the whisk ensure a lump-free gravy. Keep some extra milk on hand because you may need to add more as it heats and thickens.
Next, I added salt and pepper to taste and a pinch of cayenne pepper. I took videos of the seasoning and sausage being added so I had to go in and snag stills from the videos, therefore these are not very good quality photos. I got a little over zealous with the cayenne pepper making it very spicy, so I recommend going atit with a little lighter hand than what you see in the photo above. Once I added the crumbled sausage back to the pan and a bit more milk to make it the desired consistency, it tasted great, but for a quick second I thought I might have ducked it up. Ducked is a substitution I learned from autocorrect on my iPhone. My iPhone is constantly trying to make me a better person. I wish it would stop.
Raise your hand if you love biscuits and gravy! It doesnt matter if its a chilly winter morning, or the middle of summer - our family is always up for ordering this classic breakfast staple when we go out to eat.
Theres nothing crazy in this recipe - just simple ingredients used to enhance the buttery, sausagey goodness. Weve listed a few of our favorite pairings but would love to know what your favorite dishes to eat with Sausage Gravy are. Leave us a comment!
Biscuits and gravy is the ultimate stick-to-your-ribs breakfast comfort food. If you want a quick fix, you can absolutely go with some canned refrigerated biscuits. However, if you want the real deal, try our homemade Baking Powder Biscuits. They only require 5 basic ingredients and are a snap to throw together.
Calories: 680kcal Carbohydrates: 63g Protein: 19g Fat: 39g Saturated Fat: 11g Cholesterol: 57mg Sodium: 1511mg Potassium: 500mg Fiber: 2g Sugar: 8g Vitamin A: 254IU Vitamin C: 1mg Calcium: 148mg Iron: 5mg
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