Sundancer7
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Total Posts:
12476
- Joined: 7/18/2001
- Location: Knoxville, TN, TN
- Roadfood Insider
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Commercial gravy
Fri, 07/13/07 1:11 PM
( permalink)
I am not lazy and I certainly know how to make gravy but on occasion, I do not have the resources to make the gravy I want.
I stay at Marriott facilities almost every week and almost all of them have a sausage gravy for breakfast. It is not very good.
I guess my question is: Is there a commercial gravy available that is exceptional?? The best I have bought is Libby's Country Sausage Gravy and even that is not super.
Please advise if you know of one that is very good.
Thanks
Paul E. Smith
Knoxville, TN
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Michael Hoffman
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Total Posts:
14550
- Joined: 7/1/2000
- Location: Gahanna, OH
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RE: Commercial gravy
Fri, 07/13/07 3:04 PM
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Bob Evans sausage gravy. It comnes two pouches to a box. I like to cook up a little Tennessee Pride sausage to add to the gravy.
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Adjudicator
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Total Posts:
4876
- Joined: 5/20/2003
- Location: Tallahassee, FL
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RE: Commercial gravy
Fri, 07/13/07 9:45 PM
( permalink)
quote:Originally posted by Sundancer7
I am not lazy and I certainly know how to make gravy but on occasion, I do not have the resources to make the gravy I want.
I stay at Marriott facilities almost every week and almost all of them have a sausage gravy for breakfast. It is not very good.
I guess my question is: Is there a commercial gravy available that is exceptional?? The best I have bought is Libby's Country Sausage Gravy and even that is not super.
Please advise if you know of one that is very good.
Thanks
Paul E. Smith
Knoxville, TN
 http://www.pioneermills.com/ConsumerBrands/Pioneer.aspx Pretty much anything by Pioneer.
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rouxdog
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Total Posts:
1421
- Joined: 3/18/2005
- Location: Carrizozo, NM
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RE: Commercial gravy
Fri, 07/13/07 10:09 PM
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We do the Pioneer brand, and have for years. It benefits greatly from some bacon grease which I keep a small jar of in the freezer. Use fresh sausage and make sausage gravy to your liking. Along with some of those pillsbury frozen biscuits, a couple eggs, butter and preserves, a pretty decent meal!
Ole Rouxdog
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UncleVic
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Total Posts:
6020
- Joined: 10/14/2003
- Location: West Palm Beach, FL
- Roadfood Insider
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RE: Commercial gravy
Sat, 07/14/07 12:06 AM
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Personally, there's OK pouches or cans of sausage gravy mix.... But seriously, 30 to 45 minutes out of your life to make a weeks worth of decent gravy for the biscuits is the way to go.. (And it freezes well!)...
But if it comes out of a can, I've done Sysco brand with so so results... Works for one if you're lazy (like me)... But then your probably buying premade biscuits of some sort... If we go down this low, might as well hit Bob Evans and save yourself some hassle.
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roossy90
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Total Posts:
6694
- Joined: 8/15/2005
- Location: columbus, oh
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RE: Commercial gravy
Sat, 07/14/07 3:58 AM
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skylar0ne
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Total Posts:
473
- Joined: 9/10/2003
- Location: Salisbury, NC
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RE: Commercial gravy
Sat, 07/14/07 8:09 PM
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I second Adjudicator's rec for the Pioneer mix. You just add water and heat, and it is as near to homemade gravy as I've had. Get you a bag of those frozen Pillsbury buttermilk biscuits (they're as good as homemade), heat up some of the Pioneer gravy, and I promise you will think you're eating breakfast in a good "country cookin" joint.
Edited to add: The good thing about those Pillsbury frozen biscuits is that you only have fix as many as you want to eat. They are frozen, but they're not stuck together, so you can take out only 1 or 2 at a time, and they don't have to thaw - they go from frozen to golden brown in about 25-30 minutes.
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Foodbme
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RE: Commercial gravy
Sun, 07/15/07 1:21 AM
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blizzardstormus
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Total Posts:
268
- Joined: 8/1/2004
- Location: Atlanic, IA
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RE: Commercial gravy
Sun, 07/15/07 1:43 AM
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Unabashed, your recipe is perfect! And EASY!
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roossy90
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Total Posts:
6694
- Joined: 8/15/2005
- Location: columbus, oh
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RE: Commercial gravy
Sun, 07/15/07 4:30 AM
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quote:Originally posted by unabashed
it takes 15 min to make awesum gravy from scratch.....come on....
brown your sausage doesnt matter if its ground links sizzlers do it slow(remove them when cooked) throw in some butter(2TBL) make a roux and add half n half or heavy cream**a bunch of fresh cracked pepper some sage let it thicken.....there ya go and you can put this gravy on them pb bisquits and they'll taste good.....i like grands myself if i aint got the time to do the scratch.....
one vent.....it pisses me off that we are led to believe the crap the foodnetworks is preaching 30 min meals semi homemade wtf heres my point....
how long did you spend at the store buying premade that didnt have any love in it???? when you went to grandmas or your mothers for sunday dinner and it tasted so good it was cause they love you and they cooked with love....LOVE WAS IN THAT FOOD!!!!! im sorry for going off in this thread and i should make a new one on this topic......but come on its sausage gravy take a 1/2 hour and make a better product!!!!!!!!!!no offence.
nuff said
ron
Amen.................... takes longer to use a package, than to make it with LOVE> I dont use packaged crap...... Just putting my 2 cents in for the "dancer"... I was taught how to make red eye gravy when I was in my teens from my daddy. NOT momma. And dad also taught me how to make scratch gravy........ My CFS gravy is made from scratch after cooking the meat. I just thought he was looking for an easy way out. Oh well...
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