Camp cooks are always looking to improve their tasty and reliable meals. Biscuits and Gravy is one of the mainstays for most Hunting and Fishing camps. The fresh biscuits are important, but the flavor comes from the sausage gravy.
Here are ways to up your Gravy Game!
Use home made sausage. Wild game sausage is especially tasty and if you make it you know what spices are in it. This helps add to the flavor profile and can make the gravy less fatty and healthier.
Chicken Broth. We all use milk but before you add the milk, deglaze your pan with Chicken Broth. This brings out more flavor. The milk will make the gravy creamier, but it has little taste.
Use Fresh Herbs. You must use what is available at a camp but if you have fresh sage, parsley, or thyme, the aromatics of your gravy will shine. Fresh herbs are also perfect for garnishing. A sprinkle of paprika on top will add color and flavor. I have also garnished it with fried dandelion flowers and Queen Anne lace blossoms.
Let the Sausage brown on its own. We tend to chop up the sausage too much. Bigger chunks of sausage add texture and flavor. The crispy chunks are delicious. If available, you can add cut up link sausage to the meal.
Other Spices. Nutmeg adds a pleasant flavor to the gravy. If you like it a bit spicier, add chili flakes. Worcestershire Sauce will also give your gravy a nice tang. Sprinkle this on at the end for more richness and sweetness. Keep the hot sauce on the side for those that want more heat.
Maple Syrup. This wonderful flavor will enhance the gravy. Use just a little to get the taste. Maple syrup is concentrated sugar and can make the meal sugary and sweet. Jimmy Dean Maple Flavored sausage is a perfect way to bring the maple flavor into your gravy.
Mushrooms and caramelized, diced onions take the meal to a new height. I cook them in a separate pan using olive oil/butter, salt and pepper. Once ready, I blend them into the sausage gravy.
If your gravy is not thin/thick. Use corn starch to thicken the gravy. Dissolve it into warm water to avoid clumps. Chicken broth or milk will thin the gravy. You want a consistency that will slightly drizzle but stick to the plate and biscuit.
Make the Gravy ahead of time. I use premade gravy frozen in zip bags. This allows me to boil water and cook the gravy. I also pre-make biscuits and heat in a pan or on the woodstove before serving. The hot water can then be used to do dishes or wash. Breakfast can be on the plate in a hurry.
When I make the Biscuits and Gravy ahead of time, I also place the biscuits in the bottom of my Dutch Oven, with a tad of butter to warm them up. Once warm, I dump the gravy on top and simmer. Now it is served together and only one pot needs cleaned. You can also serve the meal in a throw away bowl or large cup.
Keep in mind that delicious sausage gravy can also be served over potatoes, steak, ham slices, vegetables, or…
Biscuits and Gravy is a wonderful breakfast that really sticks to your bones. After a plate of this hearty meal, and a cup of coffee, you will be ready to hunt and fish all day!
Be the best Gravy Craver!
Montana Grant
