Böner Gravy

Apparently, one of the things I am know for making well, is biscuits, and gravy. My dear friend Kelly tells me it is something she looks forward to, every time I come to visit. Part of having the Böner family name, is pleasing the ladies. So, I must oblige.

 

The last time I made B+G, I used (1) pound of sausage. There were 3 of us eating. There was enough gravy for us to eat left overs the next day.

Note, if you are from the south eastern part of the United States. This ain’t how y’all do this. Since sausage gravy is a bechamel sauce. Mine is influenced by Jäger Schnitzel. It has mushroom, and onions in it.

 Recipe for Böner Gravy:

1# Pork Breakfast Sausage.

3 Cups Whole Milk.

3/4 Cup Wondra flour (AP or pastry flour will work too)

10oz Bag of Frozen Diced Onions (~2 Cups Diced Onions.  (3) small onions.) 

4-8 Cloves of Garlic, Minced.

7 Crimini Mushrooms, Sliced, and diced. ~033″

3 Fresh Sage Leaves, minced.

2 Tbsp Fresh Rosemary, minced.

2 Tsp Ground Chipotle Pepper. (I like the Spice Islands brand.)

2 Tsp Fresh Ground Black Pepper.

2 Tsp Thyme

(1) 3 finger pinch of Morton K salt. Then, to taste.

1 tsp Basil, 

1 tsp Oregano, or Marjoram.

Procedure:

  • Sautè

    Heat a sexy AF, 12″ (#10) cast iron skillet on med. heat. Melt approximately 2 tbls of butter, and sauté the onions, garlic, and mushrooms until they develop a pit of color. Remove them from the pan, and set aside in a bowl.

  • Brown the sausage

    Preheat the skillet over medium heat. Add the sausage, smash it down, and spread it out. Let it cook for a few minutes without touching it. This will allow some nice melanoidins to develop. Break up the sausage, and cook it until it is all browned. While you are cooking the sausage, add all of your seasonings. So, they can make friendly with the fat.

  • Add the flour

    Cover the mixture with a nice dusting of flour. Then, stir. Repeat the process. You will do this until the flour has soaked up all the fat, and starts to look dry. Now, turn the heat back on to medium heat, and brown the flour a little.

  • Add the milk

    Now it is time to add the milk. (Hold back half a cup. If for some reason your gravy is too thick. It is easier to thin it out at the end. If it is too thin, your only option is reducing it down.) Turn the heat up to medium high. While stirring constantly, bring it up to a boil.

  • Simmer

    Once your Böner gravy starts to boil. Reduce the heat to medium low. Continue to stir. It will thicken as the starches in the flour gelatinise (explode). Once your Böner gravy stops getting thicker. Assess the consistency. Thin it to your desired consistency. Taste the gravy, adjust the salt, and add some more fresh ground black pepper. for my taste, you can’t overdue black pepper.

    Biscuit Recipe!

  • Plate it

    Scream, “breakfast!” Then, take (2) biscuits, split them in half, and smother them in rich, thick, delicious, Böner Gravy. (You made biscuits, right?!?) Head to the breakfast table, and start eating. You are a leader, and the others need to be shown what to do…

    I like to cover mine with hot sauce. My Go-To is the chipotle Chilula…