Tuesday, December 25, 2012

Spicy Sausage Gravy Recipe

Our Christmas Morning tradition is to have Spicy Sausage Gravy on biscuits. This year, I made our meal entirely from our food storage. It's one of my very first meals I prepared 100% from stored foods.


Ingredients:
1# Spicy Sausage (pressure canned) Flour (stored)
½ & ½ (pressure canned)
Bisquick, stored in vacuum sealed canning jars.
I am getting away from storing Bisquick. I am now storing just cases of flour and red hard wheat from the Self-Reliance store.

Eggs, stored with coconut oil. Now that I have chickens I am working on testing to see how long they last with the bloom still on. 


I have recipes I just don't cook with them. Sorry. But, this is what I do. 
Hard boil the eggs.
Put the sausage in the pan and warm it up. Then I drain off most of the grease. Add about 1/4 cup of flour, to form the roux. Pour in about 3 cups of ½ & ½ . Cook until it looks like gravy.
Make biscuits from Bisquick or use your favorite biscuit recipe. I tend to make my biscuits very flat because I prefer them extra crispy.



Split the biscuits, pour gravy over the top and sprinkle with chopped up hard boiled eggs.



Spicy sausage: I pressure canned sausage in November. Direction for caning meat is in my canning booklet that came with my canner. Sausage is one of the meats you should pre-cook before canning.
Flour and Bisquick I initially stored these items in PET jars, which was a mistake. Remember all plastic is air permeable, which will cause these items to eventually go rancid. Yuck! Now I stored these types of items in 1/2 gallon mason jars sealed with my vacuum sealer.

Learning as I go...


“Store what you eat, eat what you store.”

 



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5 comments:

  1. Replies
    1. Yes, Donna. In fact that is what I can is 1/2/ & 1/2.

      Delete
  2. Here you go:
    http://perkypreppinggramma.blogspot.com/2013/07/white-stuff-from-cows.html

    ReplyDelete
  3. Does the flour need an oxygen absorber when you can it?

    ReplyDelete