“Sausage & Gravy… RV Style!” Bonus – Season 3: Episode 26 [RVJedeye]

At the end of every RV season there seems to be a couple of “extras” every year. This year, I have a recipe that I didn’t get to work into a full episode, so I’m sharing it with you now right now. It’s a fun breakfast you can do on the road that I hope you like.  And just a reminder, season 4 of the, “New RV Adventures of RVJedeye” is just around the corner… stay tuned for all of the fun in 2019!

In this episode:

“Sausage & Gravy… RV Style”

This is a fun recipe that starts a day ahead of time, but ends up being a great two day meal!

The Recipe: 

Ingredients – Day Old Rustic Bread, Ground Pork, Mushrooms, Onions, Cream, Milk, Eggs, Cheese, Butter, Olive Oil, Flour, Minced Garlic, Sour Cream

Spices – Salt, Pepper, Garlic Powder, Basil, French Thyme, Rosemary, Red Pepper Flakes, Turmeric, Fennel, Cayenne Pepper

DAY ONE…

Start a day ahead by combining a teaspoon of: Salt, Pepper, Garlic Powder, Basil, Thyme, Fennel, Cayenne Pepper and two teaspoons of freshly chopped Rosemary with two cups of ground pork. Mix and let set overnight.

For this recipe we’re using rustic bread for the biscuit’s. I’m including the link to the video on how I mad the bread so you can use it here. You can of course use your favorite biscuits recipe instead if you’d like.

(Here’s the link to the “Rustic Bread”)

DAY TWO…

Time to get the sausage gravy going. In a pan with a teaspoon of butter and olive oil, place the sausage in and start cooking it down.  

During this process, about a minute or so in, add in a quarter cup of onions and mushrooms and let them sweat down with your sausage.

Once it all gets about midway cooked through, create a pool in the middle of your pan, add a little more butter and oil then about three tablespoons of flour and mix down into a rue. You’re looking for a golden color with the rue allowing the flour to cook through.

At this point you want to add in about a quarter cup of some heavy cream and then about a cup and a half of whole milk and mix.

Once the gravy starts to tighten up a bit, you want to add in a teaspoon each of your spices: Salt, Pepper, Minced Garlic, Basil, Turmeric, Thyme and a tablespoon of freshly chopped Rosemary. Mix it all up, if it’s too thick, add a little bit of milk back into the gravy just to thin it out a bit, but not too much.

Time now to heat up your day old rustic bread in the microwave. While that’s going you want to make your eggs, in this case I made scrambled eggs, adding a little cheese on top.

Now right before you get ready to plate up everything, take two tablespoons of sour cream and mix it in the gravy at the end. It’s a little touch that makes it so good.

The rest is simple, put your bread down first, add the gavy next and finish with the eggs. Grab your coffee, orange juice or favorite beverage, maybe a Diet Coke and enjoy!

SOCIAL MEDIA:

Hope you like the episode and if you do, subscribe, share the link and as always, I love to read your comments below. And to continue to follow the adventures, you can find me online at:

Blog: www.RVJedeye.com

YouTube: https://www.youtube.com/channel/UCFdHfM_uZjZlG6m5gpwFWBg?view_as=subscriber

The “Twitter”: https://twitter.com/RVJedeye

The “Gram”: https://www.instagram.com/rvjedeye/

The “Facebook”: https://www.facebook.com/RVJedeye/?ref=bookmarks

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Pinterest: https://www.pinterest.com/rvjedeye/

Help support the channel through our Amazon affiliate link. Next time you order something, click here and help support the cause!
(This is a FREE way to support us because we receive a small kickback for the purchases you make through our link)

And to check out some of the products I use for Rving and more check out our Amazon Store Front

https://www.amazon.com/shop/rvjedeye

MUSIC:

“Touring the RV”

M. David Lee III

©2017 Triple Sticks Productions

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“Swimming with Gators”

M. David Lee III

©2018 Triple Sticks Productions

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“RV Undertones”

M. David Lee III

©2017 Triple Sticks Productions

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“RVJedeye Theme”

M. David Lee III

©2016 Triple Sticks Productions

 

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