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Breakfast This Morning #7490709 04/18/19 02:25 PM
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Had my venison/pig sausage for breakfast this morning, the basic seasoning I used turned out very good needs more seasoning which I realized after the fact.
It was a good way to start the day.
From the grind to the plate!

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Re: Breakfast This Morning [Re: Stub] #7490721 04/18/19 02:34 PM
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I wanted to ask if you seasoned the sausage or not. It still looks good.

That puddle of chopped up eggs and yolk is making me HUNGRY! food


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Re: Breakfast This Morning [Re: Stub] #7490722 04/18/19 02:35 PM
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Man if I had a huge breakfast like that I'd be laying on the couch until lunch.


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Re: Breakfast This Morning [Re: Stub] #7490920 04/18/19 05:25 PM
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Where's the gravy man? If you're going to blow the diet might as well go all in.


Currently re-enrolled in the school of hard knocks.
Re: Breakfast This Morning [Re: chalet] #7490925 04/18/19 05:31 PM
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Originally Posted by chalet
Where's the gravy man? If you're going to blow the diet might as well go all in.

Buddy that is next on my list how to make a good gravy!

And when did I lie about going on a diet laugh


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Re: Breakfast This Morning [Re: Stub] #7490959 04/18/19 06:09 PM
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Thought you were on the low cholesterol oatmeal plan during the week.

Gravy is basically just a roux and milk, but takes a little practice. Some guys will give you exact measure I have always just eyeballed it.

Roughly 1/4 each bacon drippings and flour. Make a light brown roux over medium heat, add about 3 cups milk(stirring constantly to keep the bottom from sticking) toss in black pepper, salt, and cooked sausage about now. Kill the heat when it gets to bubbling good. It will thicken up as it sits. If it seems to thick add some more milk and bring it up to heat, if its too thin best thing to do is stand there and stir til it cooks down. Or if you're in a hurry just mix up a tablespoon or so of flour in a little cold milk and stir it in.

You can use about any grease for the roux, bacon works best. You can brown crumbled sausage and then use that grease but usually have to add a little bacon drippings to get it to the amount you need.

The darker you make the roux, the more roux you need. As the flour cooks whatever is in it that makes it a thickening agent starts losing its umph. For breakfast gravy I usually just go a medium light brown color. Light or dark doesn't matter, you just got to play with it until you figure out how you like it.

Tried red eye gravy a couple times. Unless I did it wrong it was just ham drippings and coffee, didn't seem to add a whole lot of anything to breakfast so gave it up.





Last edited by chalet; 04/18/19 06:12 PM.

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Re: Breakfast This Morning [Re: chalet] #7490971 04/18/19 06:33 PM
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Originally Posted by chalet
Thought you were on the low cholesterol oatmeal plan during the week.


I do eat Oatmeal almost every morning with Blue or Black Berries Except on Thursday and Sunday (cholesterol fix mornings) Saturday morning I have a bowl of Cheerios with berries also.

Half of the time I eat a healthy lunch not really for diet sake just want to make sure I do get some healthy grub before I go home and eat my wifes unhealthy cooking laugh Going for a balanced diet, half the time good and half the time whatever???


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Re: Breakfast This Morning [Re: Stub] #7491419 04/19/19 11:28 AM
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That looks great Stub! food


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Re: Breakfast This Morning [Re: Stub] #7492316 04/20/19 01:06 PM
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Originally Posted by Stub
Originally Posted by chalet
Thought you were on the low cholesterol oatmeal plan during the week.


I do eat Oatmeal almost every morning with Blue or Black Berries Except on Thursday and Sunday (cholesterol fix mornings) Saturday morning I have a bowl of Cheerios with berries also.

Half of the time I eat a healthy lunch not really for diet sake just want to make sure I do get some healthy grub before I go home and eat my wifes unhealthy cooking laugh Going for a balanced diet, half the time good and half the time whatever???



Saturday morning special.

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