Thursday, June 21, 2012
Breakfast Gravy and Hashbrowns
This was super easy and super good. I used breakfast sausage and bacon that had been previously cooked. I chopped it and put it in a saucepan with some butter. When it started to color on the edges, I added flour, coating the meat, soaking up the butter, making a roux. This was cooked a bit. I added milk when the roux took on a golden hue. Continually stirring, I seasoned the sauce with kosher salt, pepper, ancho chili powder, and some dried sage. I cooked it for about 15 to 20 minutes to get the raw flour taste out.
It was served with hashbrowns. There are leftovers, and it will be served tomorrow morning with aforementioned cheddar biscuits.