- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How Do You Guys Make Sausage and Red Gravy?
Posted on 9/1/23 at 6:52 pm
Posted on 9/1/23 at 6:52 pm
How do you make a red gravy with sausage?
Does it need to be fresh sausage or do you use smoked?
The only way I have ever done it is browning down beef and building a regular gravy with onions and beef broth and then adding tomato sauce before simmering.
Is that about it or is there something different that you do?
Bonus points for pictures.
Does it need to be fresh sausage or do you use smoked?
The only way I have ever done it is browning down beef and building a regular gravy with onions and beef broth and then adding tomato sauce before simmering.
Is that about it or is there something different that you do?
Bonus points for pictures.
9
Posted on 9/1/23 at 7:16 pm to Jibbajabba
I only use my homemade Italian sausage when making sausage and red gravy.
My red gravy is pretty standard with tomato paste, diced tomatoes, tomato sauce, fresh sweet basil and rosemary, dried oregano, fresh parsley, onions, bell pepper, celery, green onions, garlic and bay leaves. Then a bit of sugar and some grated parmesan cheese. I let my red gravy cook at least 3+ hours.
Other stuff I add are a bit of Worcestershire sauce, a few dashes of hot sauce, salt and pepper to taste.
My red gravy is pretty standard with tomato paste, diced tomatoes, tomato sauce, fresh sweet basil and rosemary, dried oregano, fresh parsley, onions, bell pepper, celery, green onions, garlic and bay leaves. Then a bit of sugar and some grated parmesan cheese. I let my red gravy cook at least 3+ hours.
Other stuff I add are a bit of Worcestershire sauce, a few dashes of hot sauce, salt and pepper to taste.
Posted on 9/1/23 at 8:48 pm to Jibbajabba
Lived up north for a bit. Had a real eye-talian roommate. His folks made wine in their cellar in Queens. Gravy from scratch, made their own sausage and pasta. Wine gave a massive hangover. CSB
I do jar gravy & Italian sausage from the meat counter. Slice some peppers & onions. Stick it all in the oven. Can’t miss. Don’t over think it.
I do jar gravy & Italian sausage from the meat counter. Slice some peppers & onions. Stick it all in the oven. Can’t miss. Don’t over think it.
Posted on 9/1/23 at 8:52 pm to gumbo2176
Thats sounds like sauce not gravy
Posted on 9/1/23 at 8:52 pm to Jibbajabba
a good friend of mine that knows everything says that what you’re really looking for is more of a sauce than a gravy.
Posted on 9/1/23 at 8:59 pm to t00f
quote:
Thats sounds like sauce not gravy
To-May-To
To-Mah-To
What's the fricking difference? Both are red liquids with other shite in them.
Posted on 9/1/23 at 9:05 pm to gumbo2176
relax. You are not the purpose of that reply. Posted on 9/1/23 at 9:08 pm to gumbo2176
gumbo2176, please calm down
Posted on 9/1/23 at 9:18 pm to gumbo2176
quote:gross
shite in them.
Posted on 9/1/23 at 9:37 pm to t00f
quote:
Thats sounds like sauce not gravy
It sounds like you know things. If I wanted to make a combination of the 2 could I call it grauce and become internet famous?
TIA
Posted on 9/2/23 at 8:46 am to Hangit
Hot sauce does not go in a red gravy.
Posted on 9/2/23 at 9:09 am to SixthAndBarone
quote:
Hot sauce does not go in a red gravy.
Oh?
Posted on 9/2/23 at 3:29 pm to Jibbajabba
For the record, I am not talking about Italian food or “Sunday Gravy”.
I am talking about the coonass red gravy that is made with pure pork andouille.
I am talking about the coonass red gravy that is made with pure pork andouille.
Posted on 9/2/23 at 4:43 pm to Jibbajabba
Yeah, MawMaw smothered seven steaks like that. It was more of a brown tomato gravy, not acidic. I can't replicate it
Posted on 9/2/23 at 4:58 pm to Jibbajabba
Ahh!!! That makes more sense now. When you say red gravy, my mind is going to go to a Sicilian red gravy.
Posted on 9/2/23 at 11:17 pm to Jibbajabba
My family from Evangeline Parish would make a "rust" gravy with sausage, all you have to do is after you brown your sausage you take one medium onion and one can of drained diced rotel per pound (keep the liquid add it back later) and caramelize them. You end up with a "rust" colored gravy.
Posted on 9/6/23 at 3:35 pm to Jibbajabba
quote:
For the record, I am not talking about Italian food or “Sunday Gravy”.
I am talking about the coonass red gravy that is made with pure pork andouille.
Ahhhh. Understood.
Posted on 9/6/23 at 3:44 pm to Duane Dibbley
Sausage and Tasso in a red gravy is exquisite.
Posted on 9/6/23 at 5:09 pm to Jibbajabba
Tomato sauce, tomato paste, crushed tomatoes, rotel, whatever you decide to use to make it red.
Simmer it for a few hours with trinity.
Add smoked sausage whenever. And season to taste.
It's literally the cheapest cajun dish. Tomatoes, sausage, and rice. You can't frick it up.
Add some sugar to cut down on acid.
Simmer it for a few hours with trinity.
Add smoked sausage whenever. And season to taste.
It's literally the cheapest cajun dish. Tomatoes, sausage, and rice. You can't frick it up.
Add some sugar to cut down on acid.
Posted on 9/6/23 at 6:09 pm to saintsfan1977
Honest question- no roux or anything first?
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News