What makes a good day? Sausage!

judsoncarroll4

Got the grinder chilling - making sausage today... any day making sausage is a good day!

naomi.kohlmeier

Why chill the grinder?

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/904316#Comment_904316

It helps with the texture. I always freeze the meat, then half thaw it... cut it into cubes with a knife and mix with the salt, herbs and spices.. chill for an hour or so in the freezer, then grind through a basically frozen grinder.

Linda Bittle

Sausage gravy with biscuits is about as good as breakfast gets.

Linda Bittle

Funny and true story. My brother loves biscuits and gravy. For his 50th birthday a few years back we - my mom, sister, and I - went to Oklahoma to celebrate.

The only thing he asked for was biscuits and gravy. His then wife stood in the kitchen in amazement as she watched my sister whip up some biscuits without even a recipe and make a perfect pan of good sausage gravy.

The ex-sister-in-law did not know that you could make that kind of stuff at home!

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/904326#Comment_904326

FOr the sausage gravy, do you use milk/cream?

Linda Bittle

https://community.thegrownetwork.com/discussion/comment/904327#Comment_904327

How I do it is to brown the sausage good, chopping it into small bits in the skillet. I will add a little grease or oil if it's dry. Then I throw in a couple of tablespoons of flour, and stir that in good. It gets thick. Half and half is my go-to, but, yes, milk or cream to about half way up the skillet, then stir, stir, stir, until it's the thickness you like. I put it on the back of the stove and add pepper and salt to taste.

My sister makes better biscuits.

Mighty good.

judsoncarroll4

https://community.thegrownetwork.com/discussion/comment/904330#Comment_904330

Yeah, that is good stuff!

COWLOVINGIRL

Yes, sausage and gravy with biscuits is soooo good!

judsoncarroll4

I had some frozen pork, lots of fresh sage and parsley, so along with some salt, back and red pepper and a little white wine... something profound was made.

Michelle D

I'm going to have to try the idea of chilling the grinder. I haven't heard that before. Thanks for the tip @judsoncarroll4.