5 cup water
7 cup milk
1 lb pork sausage
1 1/2 cup flour
2 tbsp salt
2 tbsp pepper
Directions
Mix water and milk in a stock pot. Place on the stove to heat. Do not
boil! The sausage needs to be chopped. If you use links, put them
through a food chopper. If you use bulk, then chop and stir while
cooking. The sausage should be fried in a cast iron skillet. When it
is done, carefully strain and save the grease. Put the cooked sausage
in the milk and water mixture. Put the grease back in the skillet
over moderate heat. Stir in the flour, salt and pepper to make your
roux. Cook this mixture until it will cling to the spoon and come off
the skillet cleanly. When the milk and water mixture is just under
boiling, stir in the roux quickly while turning off the heat to
thicken the gravy. Serve over biscuits or toast.
>From Olde Tymes Restaurant, voted best family.
Posted By kdeck@epaus.island.net (Karen Deck) On rec.food.recipes or
rec.food.cooking
Servings: 1 servings
Olde Tymes Famous Sausage Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Meat; Sausage
The History of Recipes
We can trace the history of written recipes far back into antiquity, at least as far as early Egypt, and maybe even further. Interesting though that maybe, these, old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans used a wide range of herbs and spices, including a few you will know for example basil, rue and parsley. Moving on, we find a couple of interesting cookery books from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food on the menus of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, such as rosemary and coriander. The introduction of these new foods and spices led to a surge in manuscripts on cookery, the majority of which are now in private collections. During the following few centuries, the upper classes tried to serve up the best banquets, and consequentially cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes of the day. By the advent of the 1900s, cookbooks were increasing in popularity due to better eduction, people having more free time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Olde Tymes Famous Sausage Gravy recipe.
