This easy sausage gravy recipe is the perfect companion to a batch ... Use a pound of your favorite bulk pork sausage. If you like things spicy, use spicy pork sausage. If your sausage has a ...

Almost any part of the pig can end up in sausages. Quality can vary, from cheap, fatty specimens stuffed with pork that has been blasted off the carcasses, to the finest quality pork minced with ...

Carve the pork thinly and serve with the vegetables and gravy. Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly ...

Knowing how to make a roux is key to both recipes. This classic French thickening agent is employed in everything from ...

Some people strain that oil away and use the sausage for other recipes, but for gravy, you need to keep it ... Since this protein lacks the meatiness of pork or beef, you may want to consider ...

Grind together the pork shoulder and belly, then mix with the remaining ingredients. A standard breading procedure should follow. Make patties out of the sausage, then dredge in flour, then egg ...

Place half of the pork mixture along the bottom of the long side of each rectangle in a sausage-like manner, then repeat with the remaining filling and the second rectangle. Brush the upper long ...

Since I don’t think the recipe was ever written down, her method went something like this: Recipe guidelines for pork breakfast sausage ... she would make Red Eye Gravy for us out of the ...