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Not-So-Crap On A Shingle

Three things I like a lot: chipped beef on toast, sausage gravy, and Habs. So, while being hungry for a snack tonight I combined them all into this.

I fried up some Jimmy Dean Hot Pork Sausage, then added some juillened Smoked Deli Turkey, finely chopped onions, garlic powder, a couple diced mushrooms, and one of my Evil Burkina Habs. Continued cooking until the onions were done.

Thusly:

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Then, being a bit too lazy to make a white sauce, I stirred in 1/3 of a jar of this:

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Heated that all through to meld the flavors, then applied liberally to some toasted garlic sourdough bread, topping off with some grated Gouda from Holland (not the soft boring kind, this is semi-hard and quite piquant).

A dusting with some fresh black pepper and La Baileine Sea Salt, and voila!

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Pretty dang spicy, and epic flavor. :-D

-QS
 
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Very nice mate, that bottom pic looks mag worthy!

Iv'e never tried the white gravy stuff though, whats it like?
All in all looks very tastey, i may have to try it with normal gravy maybe or is that a major flavour aspect?
 
Thanks man! :D

Well, I just cheated using the bottle stuff, but normally ya make a country gravy with a rue style sauce with drippings, flour and milk. Using the sausage drippings to provide the fats.

country gravy

A gravy made from pan drippings, flour and milk. It can be thick to thin, depending on the amount of milk added. Country gravy is a popular accompaniment to CHICKEN-FRIED STEAK.
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Here's a basic recipe: http://allrecipes.com/Recipe/Sausage-Gravy/Detail.aspx

There's lots of ways, basically ya make a white sauce, using sausage. :)
Yes, you could just use a regular gravy too, if ya prefer. The only different is the milk.

Either way, it's Killer over biscuits, eggs, cornbread, etc.
 
Looks tasty. My father was in the USAF & CIA in the 60's and he used to like telling us about sh*t on a shingle and all that bad military food, so your thread subject grabbed me. ;)
 
worlok said:
Looks tasty. My father was in the USAF & CIA in the 60's and he used to like telling us about sh*t on a shingle and all that bad military food, so your thread subject grabbed me. ;)
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Eeek! Spooks!

(j/k)... Glad ya found it interesting. :)

peter pepper said:
once again I have got to STOP reading these - I'm going to end up on TLC as the next 750lb man.
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Hehehe, the irony is I'm one of those people who can eat pretty much whatever and not gain much weight. Yeah, after around 35 the metabolism slowed a bit, but IMO my diet including chiles helps keep me healthy. :D
 
I'm a military brat too and I ate my share of SOS. There's a reason it's called that. I still haven't gotten rid of the taste or the smell. Yours does vary away from the cream/milk sauce. Kudos for that. Don't think I can handle looking at the real 'thang.

Cheers, TB.
 
QuadShotz said:
to meld the flavors, then applied liberally to some toasted garlic sourdough bread, topping off with some grated Gouda from Holland (not the soft boring kind, this is semi-hard and quite piquant).
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Everything looks great. I'm a huge cheese snob and gotta say, if you like good Gouda's like that, check out Pradera if you can find some. It's a pretty hard 60 month aged Gouda.
 
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