Tuesday, December 21, 2010

southern cookin'

I love southern cooking. I was lucky enough to live in South Carolina for half a year, and got to experience A LOT (about 10lbs worth) of amazing food. The seafood is just amazing, don't even get me started on crab legs and grouper fingers, we will be here all day. 

The Complete Southern Cookbook by Tammy Algood is an absolute godsend. As I mentioned a few months ago, I have been self-teaching myself how to cook, and these "down-home" recipes are a great asset to my collection. This cookbook has every southern delicacy you could possibly think of, and the format is great. It is separated into alphabetical sections based on the main ingredient, for example: bacon, beans, beef, beets, etc. I started off small, and cannot wait to try all of the recipes that have caught my eye. To prove to you that the best things in life are in fact free, I will type out the recipe for the most delicious sausage gravy you have ever tasted in your life.


¼ pound ground pork sausage, hot or mild
4 tablespoons unsalted butter
1/3 cup all-purpose flour
3 ¼ cups milk
½ teaspoon salt
½ teaspoon black pepper

Brown the sausage in a large skillet over medium heat, stirring until it crumbles. Drain on paper towels and set aside.
Reduce the heat to low and reserve 1 tablespoon of the drippings in the skillet. Add the butter, stirring until it melts. Add the flour, stirring until smooth. Cook 1 minute, stirring occasionally.
Gradually add the milk and increase the heat to medium. Stir constantly until thick and bubbly, about 4 minutes. Add the reserved sausage, salt and pepper. Cook 2 minutes more, stirring constantly. Serve warm, makes three cups.

You're welcome.

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