Sausage,biscuits and gravy west virginia style,how do i make the sausages and gravy?

Question

actually what i was looking for was the gravy recipe.up in newengland there's no sausage gravy premade or mix.

Answer 1

I don't know what style that is, but here is my recipe

http://www.cherskitchen.com/recipes/brea...

Answer 2

Absolutebestrecipes above is right on- I am a "split" child from Texas and West Virginia ( Mount Storm) and that is the recipe I use. In Texas, serve with grits, in WVA serve with pancackes and enjoy!  

Answer 3

Brown a pound of breakfast sausage, breaking it up as you go.  Add about 1/4 c. flour to the browned sausage and keep stirring.  Add milk, at least 2 c. and keep stirring.  Add more milk if necessary, depending on how thick you want the gravy.  Add 2 t. salt and 1 T. pepper.  Cook and keep stirring at least 20 min.  Serve it on hot, fresh biscuits.

Answer 4

Oh, yum!  I love sausage gravy and biscuits.  You can try the Bob Evans brand of sausage gravy in your grocery store.  If not, then try this recipe...

1 Lb Roll Breakfast Sausage

2 Tablespoons flour

1 Cup Milk

Salt and Pepper to Taste

Crumble about 1/4 of the roll of sausage into small bits into a skillet and fry for 4-5 minutes on med-high heat.  Lower the heat to medium and stir the flour into the sausage in the skillet, keep stirring until its a nice caramel color.  Be sure to scrape up all the bits in the bottom of the pan.  Add salt and pepper to taste.  Add milk and stir with a whisk to get all the lumps out.  Continue to stir and cook for about 5 minutes more or until its thick.  Add more milk if necessary and continue stirring and cooking until it is the consistency you want.  Serve over biscuits.

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Answer 5

crumble the sausage & brown to remove most of the grease.  Drain & retain some grease to make a roux (equal parts flour & oil)  when your roux is light golden mix in whole milk or light cream for the gravy.  When you have the thickness you desire stir the sausage in.  Add the pepper, lots of it, last.  Most folks don't understand that pepper will burn & shouldn't be added too early in the cooking process.  I also like to add cumin & paprika but that's not a common thing. Just me.

Answer 6

I would go by any good sawmill gravy recipe or even the instant works well. The way to make it WVA style or your own style is to choose your favorite pork sausage or whatever sausage you like and brown it up and fix it the way you like it. Some like mild, others spicy. After its good and brown, drain the fat off it, not all, leave some for flavor of course. And then toss into your gravy mix. :) There you have it.

You can also buy sausage flavored gravy mixes and they even have it now in the can- but I just prefer to make my own, the flavor and freshness it way beyond popping open a can!

Good Luck

Answer 7

PERFECT GRAVY  

4 tablespoons pan drippings

4 level tablespoons flour

2 cups water

1/2 teaspoon Gravy Master

1/2 tablespoon beef, chicken or pork soup base

Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

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