Sausage, Gravy and Guns - The Hillbilly Kitchen - Breakfast Series
No country breakfast is complete or more satisfying than a breakfast that includes sausage and sausage gravy. I will put this recipe up against any gravy recipe any day of the world.\r
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This gravy recipe and cooking technique was handed down to me by my grandmother Violet Stephens who grew up in the early 1900s and she learned it from her mom. \r
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Its hard to say how far back this technique goes back in my family, but when I was a kid we made our own sausage and the milk didnt come from a store. \r
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We killed our own hogs and after we cleaned them, they were sent off to be butchered and parts of it were ground into sausage. Each time a hog was butchered, my granny and I squished 40 or 50 lbs. of sausage into patties to be cooked, canned and frozen.\r
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Now Im passing this century old recipe and technique down to you, to use and pass down to your kids.\r
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Butter biscuits \r
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Ingredients:\r
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Sausage\r
Flour\r
Milk\r
Salt & Pepper
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This gravy recipe and cooking technique was handed down to me by my grandmother Violet Stephens who grew up in the early 1900s and she learned it from her mom. \r
\r
Its hard to say how far back this technique goes back in my family, but when I was a kid we made our own sausage and the milk didnt come from a store. \r
\r
We killed our own hogs and after we cleaned them, they were sent off to be butchered and parts of it were ground into sausage. Each time a hog was butchered, my granny and I squished 40 or 50 lbs. of sausage into patties to be cooked, canned and frozen.\r
\r
Now Im passing this century old recipe and technique down to you, to use and pass down to your kids.\r
\r
Butter biscuits \r
\r
Ingredients:\r
\r
Sausage\r
Flour\r
Milk\r
Salt & Pepper
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