Friday, June 14, 2013

I Ain't a Judas: Vegetarian Sausage Gravy and Biscuits

The Group continues to debate the merits of staying in the prison versus survival on the open road. The addition of Daryl's brother Merle to the Group causes even more stress. Merle's abrasive nature does not endear him to anyone, particularly Glenn.

Even Carl senses the enormous strain on Rick and urges him to allow Hershel and Daryl to carry the burden of leading the Group.

Merle warns Hershel that the Governor is a born killer and will not rest until they are all dead. The older man does his best to smooth tensions within the prison. Despite the near-constant internal conflicts, Hershel would have insisted that they all sit and eat together.

Although Glenn believed their food to be in short supply, with a little ingenuity, even the most dull looking ingredients can be transformed into a Southern Specialty.

Sausage Gravy and Biscuits (a traditional breakfast in the Southern United States) is a substantial meal; just right for fueling a day of hard work. The gravy makes excellent use of TVP (texturized vegetable protein) as a stand-in for pork sausage. Perfectly spiced, this comforting classic will smooth over even the most frazzled nerves.

And when the dead rise; and even your kid thinks you need a mental health day…take one!

Sausage Gravy

1 cup TVP
1 3/4 cup Chicken Stock
3 tsp Poultry Seasoning
1/2 tsp Ground Nutmeg
1 tsp Garlic Powder
1 tsp Onion Powder
Pinch Cayenne
1 tsp Oregano (optional)

3 Tbsp Butter-flavored Shortening
3 Tbsp Flour
1 (large) can Evaporated Milk or
  1 1/2 cups Soy or Almond Milk
2 tsp Parsley

In a heavy saucepan or Dutch oven, combine the TVP, stock and all the seasonings (including optional ingredient if desired). Heat the mixture over medium heat or medium-hot campfire coals. Allow to cook for 15 minutes or until the TVP is softened and the stock is absorbed.

Melt the butter-flavored shortening in a large cast-iron skillet over medium heat or medium-hot campfire coals. Add the flour and cook, stirring constantly for 3-4 minutes. Stir in the milk and bring mixture to a simmer. Stir the skillet constantly, using the spoon to scrape the bottom of the skillet so no flour sticks and burns. Cook for 5-6 minutes or until mixture is thick.

Stir in the seasoned TVP mixture and blend well. Add sea salt and pepper to taste.

If the mixture is too thick, you may add additional milk or water (a tablespoonful at a time) until you reach the desired thickness. Serve over split hot biscuits and sprinkle with parsley. Serve immediately.


3 cups Heart-Smart Bisquick Baking Mix
1 1/4 cups Soy, Almond or Dairy Milk

Preheat oven to 450°F. Alternately, heat campfire coals to red hot and allow to burn and cover in white ash.

In a large bowl, stir the baking mix and milk together until a soft dough forms. Sprinkle a clean, flat surface with additional baking mix. Turn out biscuit dough onto prepared surface and knead gently 8 to 10 times. 

Pat out dough into a circle that is 1/2 inch thick. Cut with a biscuit cutter and place in a greased cast-iron skillet or Dutch Oven. Place in preheated oven and allow to bake for 7-9 minutes or until golden. Alternately, cover skillet tightly with foil and place over hot coals. Allow to cook for 4 minutes and rotate skillet. Cook for an additional 3 minutes and recheck. Biscuits are done with they are golden and the tops spring back lightly when touched.

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