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Thicken Sausage Gravy with what??

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  • Thicken Sausage Gravy with what??

    I am supposed to make about 4#'s of Sausage Gravy to go over biscuits. I hope I can stay away from that. I could eat just the gravy and meat, but what can I thicken the gravy with that isn't those darn grains that make me sick?? I have almond flour, rice flower, and some Xanthum Gum, so far unopened, I don't know what to do with it. Help Cooks.....and thanks in advance, Y'all always come thru for me.

  • #2
    Almond flour
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    • #3
      DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture. I use corn starch, not necessarily primal, but it works and a little goes a long way.
      Georgette

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      • #4
        Thanks for both answers. I'll try your ideas before next weekend. And I'll return the xantham gum. I appreciate the warning!!

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        • #5
          If you can find an Asian market look for water chestnut powder. Works great. Or arrowroot.

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          • #6
            Arrowroot Powder?
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            • #7
              I tend to use either cornflour (the tiny amount can't hurt, I reckon) or arrowroot. Both thicken things well.

              Or you could whip in some egg yolks - just make certain it doesn't boil or they will curdle.

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              • #8
                Originally posted by geostump View Post
                DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture. I use corn starch, not necessarily primal, but it works and a little goes a long way.

                I only have this happen when i use to much xantham gum.

                I just bought a bag of konjac glucomannan powder. It is the stuff the "miracle noodles" Shirataki are made of. It has 10 times the thickening power of cornstarch, and has minimal taste and no smell.

                No Sugar, Gluten, or Wheat

                Serving size(Teaspoon)
                5g

                Fat
                0

                Protein
                0

                Carbohydrated
                5g

                Soluble fiber
                5g

                Insoluble fiber
                0

                Sugar
                0
                Last edited by Bostonbully; 05-09-2011, 01:59 AM. Reason: Added nutrition info
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                • #9
                  Originally posted by geostump View Post
                  DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture.
                  Yes, xantham doesn't thicken stuff the same way starch does. It gives some kind of ketchup behavior (almost solid when resting and suddenly fluid when moved) when you use a lot of it.

                  That doesn't mean that it's useless. If you want a dipping sauce that behavior is great, you can easily dip anything in it and the sauce doesn't run off it by itself.

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                  • #10
                    You dont need to thicken with anything , fry your sausage take it out, put pat of butter in the pan add some 1/2 cup whipping cream (per person serving)
                    using a wisk, let it start to gentle bubble the longer you bubble the thicker it will become... if it gets to thick - add a little more cream s & p
                    simple as that...add sausage back in.

                    so 4 servings about 4 tsp. butter 2 cups cream

                    carefull can seperate if you boil to hard -just add a little more cream and wisk hard should come back together

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                    • #11
                      Would potato starch work?

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                      • #12
                        Thanks for all the suggestions. I don't know if potato starch willwork or not, I've never used it. Will try corn starch or the butter & cream. Thanks so much for the help. This is for breakfast on Race Morning of the NASCAR races next weekend. I've never tried anything except regular flour, this will be interesting.

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                        • #13
                          Originally posted by Nanzi View Post
                          Thanks for all the suggestions. I don't know if potato starch willwork or not, I've never used it. Will try corn starch or the butter & cream. Thanks so much for the help. This is for breakfast on Race Morning of the NASCAR races next weekend. I've never tried anything except regular flour, this will be interesting.
                          Corn starch / potato starch will give the sort of texture / taste you are used to. Butter and cream is DELICIOUS but makes a much richer result - think yummy French sauces. I do a lot of those with, say, chicken or quail pr seafood. Rich and delicious. But for me, more dinner than breakfast?!

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                          • #14
                            tapioca starch works really well in place of corn starch, but it's still a starch. I have made "gravy" at some point with a base of carmelized onion in the blender, but that would take some (delicious, delicous) experimenting
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                            • #15
                              Originally posted by Eatmydust View Post
                              You dont need to thicken with anything , fry your sausage take it out, put pat of butter in the pan add some 1/2 cup whipping cream (per person serving)
                              using a wisk, let it start to gentle bubble the longer you bubble the thicker it will become... if it gets to thick - add a little more cream s & p
                              simple as that...add sausage back in.

                              so 4 servings about 4 tsp. butter 2 cups cream

                              carefull can seperate if you boil to hard -just add a little more cream and wisk hard should come back together
                              Eatmydust, The sausage gravy was wonderful, thank you so much, the cream and butter worked like a charm. Didn't break it, and everyone loved it. I personally don't like it that rich, but it was really good. I was using 2% milk to make the gravy when I used flour. I had some in a bowl!!

                              And I thank everyone else for their suggestions, I shall use them for different kinds of gravies!!
                              Last edited by Nanzi; 05-15-2011, 09:29 AM. Reason: forgot something

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