This recipe for sausage gravy is one that we usually have for morning company. The sausage and chicken broth are homemade but you can use store bought. This recipe can also be doubled or larger for your needs without any loss in texture and flavor.
4 oz breakfast sausage
1 tbs chopped onion
1/2 tsp. celery seed
1 cup of milk
1/8 tsp nutmeg
1/4 tsp salt
2 tbs flour
1. Mix the milk and flour and set aside.
2. In an 8 inch skillet using medium heat brown the sausage and onions.
3. When sausage and onion are done bring burner to medium high and add remaining ingredients, stirring constantly. When gravy begins to boil remove from heat and serve.
Canned Chicken Stock (Pressure canning only)
Approximately 6 pints
The chicken stock can also be frozen or used immediately. You will need two whole chickens. Fillet the breast meat, remove the leg, thigh and wings and use when needed for a meal. We like to freeze our wings until we have a few dozen for barbecuing. You will need:
2 chicken backs
1 gallon of water
2 stalks celery cut into 1 inch pieces
2 carrots cut into 1 inch pieces
1 onion quartered
2 cloves garlic sliced
1. In a stockpot bring all ingredients to a boil, reduce heat, cover and simmer 3 hours.
2. Remove from heat and let cool about 3 hours.
3. Using a colander, strain liquid into a bowl.
4. Cover liquid and put in refrigerator overnight. At this point I carefully remove the chicken meat making sure there are no bones. We grind it for chicken salad sandwichs, you can use it anyway you wish.
5. The next day line a colander with muslin and pour broth into a stockpot.
6. Prepare your jars and canning gear.
7. Bring chicken stock to a boil.
8. One inch headspace. At sea level use 10 pounds of pressure. Pints 20 minutes and quarts 25 minutes.
1 small onion chopped...almost minced
1 cup of flour
pinch of dill
1tbsp mixed steak rub ( coarse salt, cracked black pepper, red pepper, garlic)
Mix together well
In a cast iron skillet add a generous amount of vegetable oil or spray .
Heat the skillet as you would for pancakes.
Spoon in a dollop of the mix and then flatten. We do a large serving spoon size dollop.
Fry about 3 minutes each side.
Excellent with sour cream!
I have been testing a few pinterest recipes lately and I am not really satisfied with any of the ones I have tried.....so here is My Recipe for them....
Cream together (I do it by hand so I cannot over do it)
1/2 cup plain Crisco
1/2 stick of butter
3/4 cup white sugar
1/2 cup brown sugar
2 tsp vanilla
pinch of salt
3/4 tsp of baking soda
1 3/4 cups flour
1/2 cup of milk choclate chips
1/2cup semi sweet chocolate chips