Biscuits & Gravy?

Discussion in 'Sausage' started by superdave, Nov 20, 2014.

  1. superdave

    superdave Smoking Fanatic

    Has anyone smoked sausage and a gravy for biscuits & gravy? 
     
  2. squirrel

    squirrel Master of the Pit OTBS Member

    I have smoked the sausage many times. Instead of actually smoking the gravy I cold smoke the flour and use a portion of that. I only do that if I'm not using sausage in the gravy. If you smoke the sausage that's all you need. I think it would be overkill to smoke any more than the sausage. Liquids really pull in the smoke so I'd be careful there.

    Forgot to mention: If you cold smoke some flour, use about 1/2 smoked and 1/2 non-smoked to make your biscuits. Yummy. Especially with apple jelly, not sure why but makes me wanna have some right now.
     
    Last edited: Nov 20, 2014
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Another option is to use smoked butter for the biscuits and the rue for the gravy. Assuming you make your own gravy and biscuits. Smoked sausage works great too. Now if you want to make some great breakfast sausage and smoke it check out Pop's recipe its spot on great! You can smoke it if you want, make patties, links, or crumble and brown it.

    http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage
     
  4. donr

    donr Smoking Fanatic

    I have cold smoked flour before and used it in biscuits and gravy.  I have also used smoked butter to make the gravy as well.  Both add an extra dimension to the meal.  

    I'm not sure I will ever use anything but Pop's breakfast sausage (sometimes with red pepper) to make biscuits and gravy, if I have a choice.
     
  5. darwin101

    darwin101 Meat Mopper

    Smoked onions are a great twist on the normal.  I have not thought about smoking flour, sounds like it is worth a try.  [​IMG]

    This site keeps my to-do list growing faster than I can keep up!  
     
    Last edited: Nov 20, 2014

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