It was Robyn's 29th Birthday and his wish was for food that he would love. This means anything that is fried, has meat or has lots of meat and fat. Yum. It was a huge success and a short list of food brought include: deep fried Twinkies and pickles, mini corn dogs, pizza, take out Chinese, fried chicken and jojos, cake and ice cream cake!
I brought homemade biscuits and sausage gravy. The biscuits did not turn out like I wanted, but under the gravy, they could have been cardboard and it would have tasted good.
The meat was from Gartner's Meat Market and was their pork sausage. You could use any ground pork sausage you want as long as it tastes good!
The gravy recipe is as follows:
- 1 1/2 lbs pork sausage
- 1 quart whole milk (though you can use 1 % etc)
- 1/2 cup all purpose flour
- 3 T butter
- Tony Chachere's Creole Seasoning to taste
1) Brown Sausage
2) Remove sausage from pan leaving behind 4 T fat. If there is not enough, add butter to make 4 T
3) Add flour and brown lightly
4) Add milk slowly a whisk into flour roux
5) Add sausage back to milk mixture.
6) Season to taste with Tony's and heat on low until desired thickness is reached.
Notes- You need the fat for the flour to make the roux. No fat in the roux equals a lumpy gravy. A lower fat milk is fine, just not as rich.
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