I dont think I had written this one down yet and a hunting buddy in Germany sent me an email request for the reicipe since i wont be around this May 1st for Opening day deer season.
I figured since I had it typed up infront of me i might as well share it with you guys.
Josh's Stick to your ribs buiscuts and gravy
For 3-4 people(or 2-3 fat hunters)
1 Pound ground Jimmy Dean spicy sausage
to 1 can cream of mushroom
to 1 can cream of potato to
to 2 Tablespoons of sugar(Dont be afraid to add more sugar)
to 1-2 teaspoon of flour(varies)
+as much pepper as you want
-optional- red pepper flakes for extra spice
Brown Jimmy dean spicy sausage in large pan.
Add flour to browned sausage in order to soak up grease.
Add Soup cans to pan stir occasionally (NOTE-if adding red pepper flakes for extra kick in the mouth, the longer they cook, the more spice is released. so add them early if you want to feel it on the crapper the next day).
Stir in sugar and pepper.
stir on med-low heat 10-12 minutes then add to your favorite buiscuts and enjoy. (I generally go with the flaky layered buiscuts so i can half them easily.)
If you like it thicker then take out some soup and add some more sausage. If you have a problem with spice then substitute JD Spicy sausage for JD maple sausage.
For large batches it may be necessary to mix contents in large pot after browning and flowering sausage. This may also make it necessary to heat the mix longer. Last time i did it at the Hunting Lodge I had to do this and I beleive I used 3-4 pounds of sausage and equivelant soup.
I think that about covers it. Its been a work in progress that i have tweeked from my father in laws 10 year old recipe for the last 3 years. Its something to expiriment with so test it on the kids. Let me know how it goes and alert me of any tweaks you try with either negatice or positive outcome.
Enjoy.
-josh
