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Redeye gravy and biscuits for breakfast

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    Redeye gravy and biscuits for breakfast

    While checking some of my favorite sites, I seen some post about what people were cooking for breakfast and got an idea. I hadn't had some good ole redeye and sausage gray since I left the fire station 2 yrs ago. I didn't have any Jimmy Dean Maple sausage to use, so I adapted and used some of my fresh deer/pork sausage. I prefer a little Steen's motor oil syrup, but didn't have of that either, so I found some "Moon Shine" syrup", dunno, but it was good.

    Start off with a light roux, 50/50 oil and flour, about 1/4 cup each. Then add a chopped onion and saute' till clear. Add one can of diced tomatoes and browned sausage. Season to taste, I like any type cajun seasoning and about 2 tbls of sugar and about 1/2 cup water. Simmer for about 20 min. Serve over and busted homemade cat head biscuit.





    Last edited by firecapt186; 04-01-2012, 05:50 PM.

    #2
    Looks great. Gonna have to try this. Thanks for the recipe.

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      #3
      What the syrup for? And did all the tomatoe juice make the gravy orbdidbi miss something?

      Comment


        #4
        Originally posted by PlastikBulletz View Post
        What the syrup for? And did all the tomatoe juice make the gravy orbdidbi miss something?

        I like to add a little syrup to mine to add a little syrup flavor to mine. The roux is what makes the gravy. I use diced tomotoes, you may need to add about 1/2 cup of water to thin the gravy.

        I have gone back and edited the recipe, thanks for bringing that up.
        Last edited by firecapt186; 04-01-2012, 05:51 PM.

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          #5
          Now that looks good

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            #6
            Redeye gravy and biscuits, very old school. but a great old school! thanks for shareing

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              #7
              And is it a cup each of oil/flour? I'm going to make this tomorrow

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                #8
                Originally posted by PlastikBulletz View Post
                And is it a cup each of oil/flour? I'm going to make this tomorrow
                1/4 cup of each, you can use a little more though, I guess at most of my recipes.

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                  #9
                  Nice lookin' plate Mr. Dennis...

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                    #10
                    How about some grits with that order?

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                      #11
                      I want to try a seafood omelette with a crawfish etoufee for a brunch meal next. Cheese grits with etoufee is awesome!!!!!!!!!!

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                        #12
                        It looks tasty.

                        I know that the same kinds of foods are called all kinds of different names according to location. I thought that redeye gravy had coffee in it. When made with a light flour roux like in this recipe with the tomatoes, my mother always called it tomato gravy. Without tomatoes we called it brown gravy or I think some people might call it sawmill gravy with the sausage.

                        I am just curious what other people call redeye gravy. No matter what is looks great. Anytime you start out dripping and flour, you are off to a good start.

                        Comment


                          #13
                          Originally posted by tvc184 View Post
                          It looks tasty.

                          I know that the same kinds of foods are called all kinds of different names according to location. I thought that redeye gravy had coffee in it. When made with a light flour roux like in this recipe with the tomatoes, my mother always called it tomato gravy. Without tomatoes we called it brown gravy or I think some people might call it sawmill gravy with the sausage.

                          I am just curious what other people call redeye gravy. No matter what is looks great. Anytime you start out dripping and flour, you are off to a good start.
                          Thats what I have always heard. Don't know myself, never seen a reciepe on it. Anyone have it, plz post. C'ya

                          Comment


                            #14
                            Originally posted by tvc184 View Post
                            It looks tasty.

                            I know that the same kinds of foods are called all kinds of different names according to location. I thought that redeye gravy had coffee in it. When made with a light flour roux like in this recipe with the tomatoes, my mother always called it tomato gravy. Without tomatoes we called it brown gravy or I think some people might call it sawmill gravy with the sausage.

                            I am just curious what other people call redeye gravy. No matter what is looks great. Anytime you start out dripping and flour, you are off to a good start.
                            I'm curious too. I never had a gravy with coffee in it before. Redeye is what they always called this at the fire station.

                            Comment


                              #15
                              You always cooking up something lol
                              Looks good bro!

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