As far as favorite classic comfort foods go, biscuits and gravy are high on the list. It's easy to find comfort in a plate of warm, buttery, flaky biscuits topped with a rich, creamy, meaty gravy. The roots of this hearty breakfast dish lie in the South -- specifically Southern Appalachia in the late 1800s -- where it started as an affordable and filling meal for sawmill workers. What began as a cheap way to incorporate leftovers and make biscuits more palatable is now a coveted breakfast dish served in restaurants and cooked in countless home kitchens around the U.S.
Sure, you can spend all morning in the kitchen making homemade sausage gravy, but when you're on a time crunch, have a lot of mouths to feed, or simply need a break from cooking, grab a can of sausage gravy from your pantry or the grocery store. Canned sausage gravy can be fine by itself, but if you find it to be a bit bland, upgrade it with some fresh herbs and spices. Adding fresh, fragrant ingredients will boost the flavor of your gravy and might help remove some of the metallic taste that sometimes comes with canned goods. For a delicious plate of smothered biscuits, there are plenty oftips that will elevate your sausage gravy.
Dried herbs are easy to sprinkle in your food, but they don't impart the crisp, garden taste that fresh herbs do.Instead of reaching for your spice cabinet, chop up somefresh herbslike sage, thyme, rosemary, parsley, andbasil. You don't have to go overboard with the herbs but add enough to improve the taste -- choose two or three varieties, finely chop them up, and mix them in the gravy. Keep in mind that fresh herbs have a lighter, less intense flavor than dried herbs, so you typically needabout three timesmore in your food when substituting.
Thyme, sage, and rosemary are commonly used to season pork sausage, imparting a herbaceous, citrusy, and piney flavor to the meat. Basil is a versatile herb that goes well with everything from chicken and pork to eggs and watermelon. Its sweet and pungent flavor will help liven up your canned sausage gravy in no time.
Biscuits and gravy are delicious, but they aren't the most aesthetically pleasing. Adding a little green can go a long way for presentation, so upgrade the boring look of your breakfast by garnishing it with fresh parsley.
Add Spices To Boost The Flavor
Besides fresh herbs, various spices work wonders to amp up the flavor of your canned sausage gravy. Garlic is the perfect aromatic for enhancing the taste of almost any dish, so try sprinkling in some garlic powder or swapping your regular salt for garlic salt. Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs.
Another great way to elevate your canned sausage gravy is to pump up the spiciness. If it tastes slightly underseasoned, add some freshly ground black pepper and white pepper to enhance the flavor with a bonus touch of spicy warmth.You can alsotry some paprika and cayenne pepper for a Cajun-inspired sausage gravy.
If you prefer a more pronounced heat in your sausage gravy, try making spicy biscuits and gravyby adding hot Italian sausage and crushed red pepper to the mix.Just remember, a little bit goes a long way with dried chile flakes, so sprinkle them in judiciously and taste as you go.
Fresh or raw garlic is too pungent to add directly to store-bought gravy, but garlic softens to a silky paste when roasted, making it rich, sweet, and almost creamy.
For an additional kick, add a pinch or two of red pepper flakes along with the seasonings. Onions/Garlic can be sautéed with the sausage as well. If the gravy becomes too thick, add a splash of milk.
Add Herbs. Try thyme, sage, chopped parsley, a teeny bit of tarragon, and some chives. When using fresh herbs, add them toward the end of cooking. Lemon verbena, lavender, rosemary, basil, and mint for simple syrups.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
Spruce up the gravy with a splash of Worcestershire sauce or soy sauce (if the gravy isn't already too salty, that is). Mushrooms or mushroom seasoning also work wonders to add rich flavor to depth-less gravy.
Yes, biscuits and gravy is a popular breakfast dish in the Southern United States. It typically consists of fluffy, buttery biscuits topped with a creamy gravy made from sausage drippings, flour, milk, and seasonings. The dish is often served alongside other breakfast staples like eggs, bacon, and hash browns.
Bouillon Paste: adding a spoonful of bouillon paste boosts the flavor of homemade gravy. I prefer the Better Than Bouillon brand. If I'm making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).
Bacon fat. Combine those pan drippings with some bacon fat (just cook off some bacon first, chop it up and throw it into your potatoes) for that familiar smoky and salty flavour. ...
Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs. Another great way to elevate your canned sausage gravy is to pump up the spiciness.
For the beef gravy, I like to add a little red wine, cracked pepper, rosemary and thyme. For the chicken, try adding tarragon and white pepper. I usually make my gravy from scratch, but have had to use the packaged mix when in a hurry. Hope this helps.
Whisk together sugar and flour in a saucepan. Stir in egg, then gradually mix in milk until well blended. Bring to a boil, constantly stirring. As soon as it boils and becomes thick, remove from the heat and stir in vanilla and butter.
Instead, make a slurry by mixing a tablespoon or two of the starch with just enough gravy to form a thin paste, stirring well to get the slurry smooth and lump-free before whisking it into the gravy.
If stored properly, CHEF-MATE Country Sausage Gravy lasts 540 days. After being opened, any unheated product should be refrigerated in a tightly sealed container.
Address: 5789 Michel Vista, West Domenic, OR 80464-9452
Phone: +97313824072371
Job: Education Orchestrator
Hobby: Lockpicking, Crocheting, Baton twirling, Video gaming, Jogging, Whittling, Model building
Introduction: My name is Rob Wisoky, I am a smiling, helpful, encouraging, zealous, energetic, faithful, fantastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.