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Sausage gravy. Sausage gravy is a traditional Southern breakfast dish in the United States. [1] After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. [2]
Red-eye gravy. Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. The gravy is made from the drippings of pan-fried country ham mixed with black ...
A serving of biscuits and gravy, accompanied by home fries. Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. [1] The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), [2] made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.
Place the flour and shortening into a medium bowl. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the milk and stir just until blended. 3 ...
Cook the sausage until it is just done, about 4 minutes. While the sausage is cooking, whisk the chicken broth into the cornstarch in a small bowl. Add the cornstarch mixture to the sausage and bring it to a simmer. When the gravy has thickened slightly (after about 2 minutes), remove the pan from the heat. Stir the yogurt into the gravy.
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Gravy. Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.