Okay guys and gals, about a year or more ago a thread was running about sausage gravy recipes and a canned product got some surprisingly good marks. As I remember it was only available in a #10 can and I passed on buying it. I now have a Food Saver and I realized that I can portion out single serving amounts and freeze them for later use.

I have about worn out the search feature to find out the brand name of that sausage gravy. Before I get hammered on my lack of searching skills, I'm not nearly as proficient as others with the search feature so please help.

I know you're looking for the #10 can, but I believe this video was posted in that same thread. Just make your own if feasible.....



This guy's video made my mouth water the first time I watched it, and it still does!!

quote:

Originally posted by erj_pilot:
I know you're looking for the #10 can, but I believe this video was posted in that same thread. Just make your own if feasible.....



This guy's video made my mouth water the first time I watched it, and it still does!!

OMG - That looks great and I may try it, but I still am looking for the canned style. At least I can compare the two. Hell, I'm lazy.... I admit it..

Libby's or Chef-Mate is tolerable.

My wife makes very good sausage gravy, but not very often.

I have found that I can eat Campbell's canned sausage gravy when poured over wop biscuits (wop is the sound that a tube of store bought biscuits make when you "wop" them on the counters edge to open them). Add three over medium fried eggs to the top and I'm good.

We had sausage gravy, biscuits, and fried eggs last nite for dinner. Wife makes good gravy. Looks easy, but I don't want to look too interested or I'll have to make it.

Some of the Walmart stores carry Libby's canned sausage and gravy.

quote:

Originally posted by sig229-SAS:
Okay guys and gals, about a year or more ago a thread was running about sausage gravy recipes and a canned product got some surprisingly good marks. As I remember it was only available in a #10 can and I passed on buying it. I now have a Food Saver and I realized that I can portion out single serving amounts and freeze them for later use.

I have about worn out the search feature to find out the brand name of that sausage gravy. Before I get hammered on my lack of searching skills, I'm not nearly as proficient as others with the search feature so please help.

Sam's

This is available at Sam's in Pensacola. Read the comments:
"You could scrape by with 5 cans, but this wunnerful stuff makes good folk behave like pigs...they're gonna be comin' back for gravy seconds. So you better get six cans just to be a good host!"

Also on Amazon for twice++ the Sam's price.

Just learn how to make it...really not difficult at all. I don't make sausage gravy but I do make a killer SOS. I make my roux before adding the meat by melting some butter and stirring in some flour to a smooth paste. Add milk, stirring constantly and remembering that final thickness will not be reached until the mixture has slightly boiled. Add seasonings paprika, white pepper, black pepper, and chopped onion to taste. Finely chop the chipped beef and add to mixture. Serve over GRANDS biscuits or toast points.
Use same roux at Thanksgiving with same seasonings but use chopped turkey for the meat and add small can of drained green peas. Serve over biscuits or toast points.
Learn how to make a roux. It's basic to several good dishes including some of New Orleans' finest.

I do it fairly similar to the video - except I use both milk/cream and good chicken stock; season to taste (use lots of fresh ground pepper). Super easy, delicious and you know what the ingredients are versus some store bought junk.



Also make my own biscuits - love 'em - have not made them in some time though ... getting lazy ... not enough folks to cook for as the kids all moved out.

^^^^^^^^^^^

Mine is similar to the video as well, just sausage, flour, whole milk, salt, lots of fresh ground pepper, and a little bit of cayenne pepper. But in addition I add 1/2 cup of minced onion to the 1 lb of sausage while frying up. Why buy canned when this easiest of awesome recipes can be made quickly in no time. Tastes great on biscuits, baked potatoes, meat loaf, etc.

Bob Evans Super Sausage Gravy

Ingredients:
* 1 pound Bob Evans® Original Recipe Sausage Roll (I prefer the Savory Sage)
* 1/4 cup all-purpose flour
* 2 cups milk
* Salt and black pepper to taste
* 8 prepared biscuits

Directions:
* Crumble and cook sausage in large skillet over medium heat until browned.
* Stir in flour until dissolved.
* Gradually stir in milk.
* Cook gravy until thick and bubbly.
* Season with salt and pepper.
* Serve hot over biscuits.
* Refrigerate leftovers [snicker]there ain't no leftovers[/snicker]

The only problem I have with the Bob Evan's recipe is that most sausage you get these days doesn't have enough fat to make a good roux without adding more.

quote:

Originally posted by zoom6zoom:
The only problem I have with the Bob Evan's recipe is that most sausage you get these days doesn't have enough fat to make a good roux without adding more.

It doesn't help that many companies are now selling 12 oz tubes instead of 16 oz. Be sure to listen after 1:33.

Link to original video: https://youtu.be/f4RNb3tt0LM?t=1m33s

quote:

It doesn't help that many companies are now selling 12 oz tubes instead of 16 oz.

Yeah, they should at least label that "single serving package"

quote:

Originally posted by tatortodd:

quote:

Originally posted by zoom6zoom:
The only problem I have with the Bob Evan's recipe is that most sausage you get these days doesn't have enough fat to make a good roux without adding more.

It doesn't help that many companies are now selling 12 oz tubes instead of 16 oz. Be sure to listen after 1:33.

]

Lots of anguish in that man's voice.

While I like others here much prefer to make my own. The Sams Club Chef-Mate gravy mentioned above is quite good for canned gravy especially if you need big quantities. A little freshly browned sausage helps it out as well.

Sausage gravy from a can is a grave and mortal sin. 10 Our Fathers and 10 Hail Marys for anyone consuming such filth.

Go with the video, or a variation of it, for the best sausage gravy. All one needs is sausage, flour, milk, and pepper. It doesn't get a whole lot easier.

OMG - Is it to late to beg for forgiveness from such a learned group for even thinking about canned SG?

Thanks erj_pilot, what a great recipe! I knew making my own was going to be easy but I was just to lazy to take the time.

Well I did the AM and it was great. I will tweak it a bit, a little more flower and more pepper, but damn it was good. I discovered a old cast iron skillet that was stored away from years ago. I re-seasoned it, what a joy to cook in! Brings back memories of my mom using one just like it.

I did freeze two batches for a later time, but what a Saturday morning treat!!

Thanks to all who contributed to my thread.

I like to add a little more sage in my gravy,just like that extra kick. Also, you can't forget the grits. They just go together. I add some milk long with water to the grits to make more creamy goodness.