As far as favorite classic comfort foods go, biscuits and gravy are high on the list. It's easy to find comfort in a plate of warm, buttery, flaky biscuits topped with a rich, creamy, meaty gravy. The roots of this hearty breakfast dish lie in the South -- specifically Southern Appalachia in the late 1800s -- where it started as an affordable and filling meal for sawmill workers. What began as a cheap way to incorporate leftovers and make biscuits more palatable is now a coveted breakfast dish served in restaurants and cooked in countless home kitchens around the U.S.
Sure, you can spend all morning in the kitchen making homemade sausage gravy, but when you're on a time crunch, have a lot of mouths to feed, or simply need a break from cooking, grab a can of sausage gravy from your pantry or the grocery store. Canned sausage gravy can be fine by itself, but if you find it to be a bit bland, upgrade it with some fresh herbs and spices. Adding fresh, fragrant ingredients will boost the flavor of your gravy and might help remove some of the metallic taste that sometimes comes with canned goods. For a delicious plate of smothered biscuits, there are plenty oftips that will elevate your sausage gravy.
Dried herbs are easy to sprinkle in your food, but they don't impart the crisp, garden taste that fresh herbs do.Instead of reaching for your spice cabinet, chop up somefresh herbslike sage, thyme, rosemary, parsley, andbasil. You don't have to go overboard with the herbs but add enough to improve the taste -- choose two or three varieties, finely chop them up, and mix them in the gravy. Keep in mind that fresh herbs have a lighter, less intense flavor than dried herbs, so you typically needabout three timesmore in your food when substituting.
Thyme, sage, and rosemary are commonly used to season pork sausage, imparting a herbaceous, citrusy, and piney flavor to the meat. Basil is a versatile herb that goes well with everything from chicken and pork to eggs and watermelon. Its sweet and pungent flavor will help liven up your canned sausage gravy in no time.
Biscuits and gravy are delicious, but they aren't the most aesthetically pleasing. Adding a little green can go a long way for presentation, so upgrade the boring look of your breakfast by garnishing it with fresh parsley.
Add Spices To Boost The Flavor
Besides fresh herbs, various spices work wonders to amp up the flavor of your canned sausage gravy. Garlic is the perfect aromatic for enhancing the taste of almost any dish, so try sprinkling in some garlic powder or swapping your regular salt for garlic salt. Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs.
Another great way to elevate your canned sausage gravy is to pump up the spiciness. If it tastes slightly underseasoned, add some freshly ground black pepper and white pepper to enhance the flavor with a bonus touch of spicy warmth.You can alsotry some paprika and cayenne pepper for a Cajun-inspired sausage gravy.
If you prefer a more pronounced heat in your sausage gravy, try making spicy biscuits and gravyby adding hot Italian sausage and crushed red pepper to the mix.Just remember, a little bit goes a long way with dried chile flakes, so sprinkle them in judiciously and taste as you go.
Another great way to elevate your canned sausage gravy is to pump up the spiciness. If it tastes slightly underseasoned, add some freshly ground black pepper and white pepper to enhance the flavor with a bonus touch of spicy warmth. You can also try some paprika and cayenne pepper for a Cajun-inspired sausage gravy.
To thicken a thin sausage gravy, mix 1 tablespoon of flour with a tablespoon of milk in a small bowl. Whisk in slowly and continue to cook until thickened. To thin out a thick gravy, simply add more milk, whisking it in a little at a time until the gravy is the consistency you want.
If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful.
Onion powder and other seasoned salts (like celery salt or even truffle salt if you want to get fancy) will also give your canned gravy the flavor boost it needs. Another great way to elevate your canned sausage gravy is to pump up the spiciness.
The spices for sausage gravy are simple and compliment the other ingredients perfectly. We'll use: Garlic Salt, Seasoned Salt, Ground Sage, and Black Pepper. Red Pepper Flakes make a nice (optional) addition as well.
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.
What makes sausage gravy taste better? Sometimes sausage gravy can taste under-seasoned. This recipe is packed with flavor thanks to the use of chicken broth rather than just milk, as well as thyme, black pepper, salt, garlic, and cayenne in the final gravy. Spend time carefully deepening the color of the roux.
If your gravy tastes great but it lacks a little depth, add an umami flavor boost. Umami flavors are deeply savory and feel round on the palate. Spruce up the gravy with a splash of Worcestershire sauce or soy sauce (if the gravy isn't already too salty, that is).
Butter, chicken fat, turkey, beef, pork, bacon, duck, goose…if it has fat, it'll add flavor. And that, Riene, will get you back on the gravy train. Now, go roast a chicken, save the drippings, and make some gravy! (We've heard biscuits to sop up all that gravy add a little extra flair too.)
If your gravy looks curdled or has an oily top layer, it's likely the emulsion of flour and fat that thickens the mixture has split or broken. Fix it by adding a splash of warm water or two and whisking vigorously to restore the balance of liquid and fat.
Sausage: You'll need a package of pork sausage. Flour: All-purpose flour acts as a thickening agent. Milk: Milk adds richness and works with the flour to create the perfect texture. Seasonings: The gravy is simply seasoned with salt and pepper.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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