kentucky style buttermilk gravy w/sausage for buscuitsAnswer Question
Answer by Anonymous at 1:35 PM on Jan. 6, 2009
Answer by Anonymous at 1:41 PM on Jan. 6, 2009
Answer by johnnyhemi at 1:46 PM on Jan. 6, 2009
I'm not sure how they do it in Kentucky but this is how I make it In Texas: Brown one pound of breakfast sausage that isn't in a casing. After the sausage has browned add 3 - 4 tablespoons of flour, (depending on how much grease you have If you have more than 3 tablespoons of grease pour off the excess.) stir the flout in. Then slowly add enough buttermilk to get the gravy consistency that you prefer. About 1 1/2 to 2 cups. Stir over medium low heat until thick and bubbly. Season it with salt to taste and a lot of fresh ground black pepper. We serve this over biscuits, corbread, waffles. Sometimes for a supper meal I add fresh sliced tomatoes and serve over potatoes.
Answer by GrnEyedGrandma at 1:53 PM on Jan. 6, 2009
I found the recipe using the Kentucky flour interesting. If anyone is interested I found it online. Here is the link:
Answer by GrnEyedGrandma at 2:04 PM on Jan. 6, 2009