Sausage Gravy

[Anonymous No.15614270]

I don't have biscuits and I don't want to make any right now. Should I heat up some tater tots and dump sausage gravy all over them instead? Would that even be good?

[Anonymous No.15614272]

>>15614270
Yes. /thread

[Anonymous No.15614277]

Yes it would.
Sausage gravy is elite, even works over toast if you’re lazy

[Anonymous No.15614298]

>>15614270
yes

[Anonymous No.15614432]

>would that even be good
any kind of potato is a friend to gravy dude

[Anonymous No.15614461]

>>15614270
>Should I heat up some tater tots and dump sausage gravy all over them instead? Would that even be good?
It'd be delicious.

[Anonymous No.15614498]

>>15614270
I had a rough patch and used to eat canned sausage gravy on rye toast. Sausage gravy pretty much makes any carb better; go for it.

[Anonymous No.15614579]

Make a breakfast burrito with crispy tots, eggs, some extra sausage and cheese, grill it, and cover it with gray. Wet breakfast burrito. Add Tabasco for spicy

[Anonymous No.15614826]

put a layer of sausage (its best with sausage, peppers and onions) down in a casserole dish, top it with the tater tots. pour some whisked eggs over it and bake in oven til eggs are set and tots are crisp. top with cheese then broil for a min or so if u want

[Anonymous No.15615100]

>>15614826
too much imho

>>15614579
this is "keyed"

[Anonymous No.15615378]

>>15614270
Toast an english muffin and top it with sausage, an egg, gravy and cheese.

[Anonymous No.15615461]

>>15614270
Sure, why not? Sausage gravy is an option for hash browns at Waffle House.

[Anonymous No.15616861]

>>15614270
Hell yeah it would be. Add some cheese to top it off too, bro. Sounds delicious

[Anonymous No.15617774]

>>15616861
Make it cheese curds and then you basically have poutine.

[Anonymous No.15617802]

>>15614432
OP has the mentality of a potato and he seems clueless as to his friendship with gravy.

[Anonymous No.15617809]

>>15617774
The fucking HORROR entailed in this statement cannot be over estimated. This shit is Chef Club tier fuckery. Right here. This.

[Anonymous No.15617813]

>>15614270
why did you cook sausage gravy if you didn't have anything to put it on

[Anonymous No.15617851]

that looks fucking grim

[Anonymous No.15617908]

>>15617809
Take it up with the Canadians.
Also, poutine is the fuckin tits.

[Anonymous No.15617910]

>>15614579
>wet breakfast burrito
holy fuck i didnt know i needed this

[Anonymous No.15618820]

>>15614270
Im from the uk so we dont have sausage gravy and biscuits in that sense but one time when I was young my dad cooked it and it was delicious.
Could anyone give me a simple recipe for biscuits and gravy, as easy and as cheap as possible

[Anonymous No.15618856]

sloppa shit

[Anonymous No.15618870]

>>15614579
>breakfast enchiladas
Holy mother of based

[Anonymous No.15618875]

>>15614270
of course it would be good you dummy it's fucking gravy and tots. But I would need hot sauce, it'll be fatty as fuck

[Anonymous No.15618985]

>>15614498
where do you buy caned sausage gravy ? im lazy as fuck and that sounds great.

[Anonymous No.15619003]

>>15615100
>>15617910
>>15618870
My local watering hole makes one filled with the formerly mentioned fillings but with chicken fried steak inside and covered in the sausage gravy outside. It's called a tumbleweed burrito and I can only finish half.

[Anonymous No.15619028]

>>15614579
I can't believe I have never thought of breakfast enchiladas before but it's definitely something my Texas family would eat regularly if they discovered it

[Anonymous No.15619036]

>>15618985
I've never had gravy (or cheese sauce) that came out of a can that was acceptable

[Anonymous No.15619129]

>>15619028
You should make it for them sometime anon. I recommend pairing it with fruit and Irish coffee. Tell them greetings from Arizona. Sending heat vibes your way.

[Anonymous No.15619199]

>>15618820
gravy is super easy:
cool off some breakfast sausage (patties, not links), save grease in pan,crumble sausage, set aside; make bechemel using equal parts sausage grease and flour (I use 1 Tbs each) cooked in the pan, whisk in full fat milk (or cream if you are going full throttle); salt, lots of fresh cracked pepper, and a dash or two of Tabasco; toss the sausage crumbles in and you’re done

[Anonymous No.15619204]

>>15619129
Oh I live in da norf so I am warm and cozy. They got their power back so I can make fun of them for being snowflakes and not connecting to the rest of the US electrical grid

[Anonymous No.15619205]

>>15619199
cook*

[Anonymous No.15619376]

>>15619199
They don't have breakfast sausage in the UK

[Anonymous No.15619417]

https://www.tasteofhome.com/recipes/quick-tater-tots-bake/

Improvise

[Anonymous No.15619420]

>>15614270
Sausage gravy is for pizza only.

[Anonymous No.15619426]

>>15619420

[Anonymous No.15619427]

>>15617908
I AM Canadian and sausage gravy with fucking tater tot balls and curds poutines DOES NOT MAKE. It makes something, but it's not poutine.

[Anonymous No.15619436]

>>15618985
Walmart sells this stuff in a 1 gallon can. And smaller cans as well, should you be a beginner in the canned sausage races.

[Anonymous No.15619449]

>>15614270
As my dad would say, that stuff would go good on a car bumper. You literally can't mess this up. Hell, I'd pour it on vanilla ice cream given the opportunity.

Also what kinda sausage?

[Anonymous No.15619476]

>>15619427
Sausage gravy makes for a better poutine than the brown liquid shoe gravy used by Canuckistanis. I tried eating what was supposed to be "good proper poutine" and can honestly say I've experienced more flavor from a No2 pencil.

[Anonymous No.15619489]

>>15619376
so, pick an equivalent....or maybe use “streaky bacon”

[Anonymous No.15619495]

>>15619476
That may be the case. Many restaurants in Canada produce pig slop. Nicely made poutine however, cannot be assembled using either the shoe varnish, or the pork sausage glop.

You need beautifully made fries, nice cheese curds and a nicely made beef gravy. It must all be assembled piping hot and served immediately. That is good poutine. It's actually hard to find, even in Canada.

[Anonymous No.15619501]

>>15619376
Pork sausage will do.

[Anonymous No.15619573]

>>15618820
https://youtu.be/_GN1lh9q5WE

[Anonymous No.15619604]

>>15619376
>don't have breakfast sausage
Any uncased sausage will work.
If you use ground beef ("mince", I think you say), it becomes SOS instead of sausage gravy - perfectly acceptable.
You can use chopped up bacon (streaky, proper bacon).
You can use minced pork.
You can use chorizo (squeeze it out of the casing if need be).

All slight flavor variations, but anyone would recognize it as biscuits and gravy.

[Anonymous No.15619690]

>>15614270
>american food

[Anonymous No.15620631]

>>15619376
Closest sausage equivalent is Cumberland sausage. You'll need to buy pork mince from the butcher and season it yourself. It will be a trial and error job. Don't pay attention to anons saying beef mince.

We believe the pull apart garlic knots you find in the refrigerated dough section is the closest thing to american biscuits.

t. American who lives in the UK

[Anonymous No.15620706]

>>15619690
They just cannot resist, the sad little munchkins. Don't you have some refugees to pay for?

[Anonymous No.15620902]

>>15619690
There's a reason we're so t h i c c

[Anonymous No.15620932]

>>15614270
Got any rice or noodles?

[Anonymous No.15620939]

>>15619690
Really the traditional hearty American Breakfast is meant for manual labor's back in a time when Americans dug canals and tunnels through mountains with just a pickaxe and shovel for 14 hours a day.