Gravy

Ingredients 1 package beer brauts (1 lb or more) 4 tbsp butter 1 med yellow onion, thinly sliced 4 tsp flour 1 bottle guinness (11 0z) 1 can beef broth (or any broth) 1 tbsp dijon mustard 1 tbsp worcestershire sauce 2 tbsp brown sugar 1 tsp salt Ground pepper to taste Mashed potatoes from 1-2 pounds of taters Dealers choice on your recipe here. Use butter! Instructions Cook sausage as you want. Recommended to do on grill or frying pan covered. Gravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized. Add flour, cook and stir for a few minutes until golden brown. Add guinness, broth, dijon, worcester, sugar, salt, and pepper. Reduce heat and simmer for 15-20 minutes until thickened. Assemble: bangers + mash + gravy Optional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash

Ingredients 1 lb pork breakfast sausage 1 tsp black pepper 2 tbsp flour 2.25 cups milk 1 tsp apple cider vinegar 12 oz shredded mozzarella 2 tbsp dried sage Salt to taste 2 pounds pizza dough for one big pizza (see recipe) 1/4 cup sliced onion 4 eggs Any other optional toppings: jalapeno slices, diced bell pepper, etc. You can remove some of the meat and sub with veggies. Instructions Cook the sausage in a skillet until browned and fully cooked on med-high heat. Scoop out half of it for pizza toppings later and leave the remaining half in the pan. Stir in flour and black pepper and cook for 2 minutes stirring. Stir the milk into the pan. This should bubble up and thicken quick, ~2 minutes. Remove from heat once gravy is thickened. Add the vinegar and salt. Preheat oven to 500 F Prep a pizza tray with oil and/or corn starch so pizza doesn’t stick. Spread out dough making a nice pizza and place on tray. Add the gravy to pizza evenly. Layer mozzarella, sausage, sage, onion and rest of optional toppings. Crack eggs and plop them evenly spaced on top of the pizza. Bake in preheated oven for 8-10 minutes until crust is browned and cheese is melted. Eggs may look uncooked by appearance but they will be firm.

Ingredients (sauce) Olive oil 1 large cauliflower cut into florets 1 med to large onion diced really well (or food processed into mush) 4-6 cloves garlic minced 2 inch ginger minced 2 large tomatoes diced 1-3 green chiles minced (more for more heat) 1 tbsp chili garlic sauce Spices 1.5 tsp cumin seeds 1 tsp turmeric 2.5 tsp ground coriander 1-3 tsp red chili powder (if you use 3 this is quite hot) 1 tsp garam masala 1 tsp crushed red pepper flakes Salt to taste Other 1 can coconut milk, full fat 0.5 cup water Tbsp lime Fresh cilantro (optional) Rice Instructions Heat oil on med high and add cumin seeds until starting to brown. Add onion, garlic, ginger, and pepper and saute until aromatic (1 min or less). Add all the spices and stir in for 20 seconds or so. Add tomatoes, cauliflower and chili garlic sauce. Stir well. Add coconut milk and water and simmer for 15 min while stirring occasionally. Add lime and cilantro and adjust salt to taste. Serve over rice.

Ingredients 2 tbsp olive oil, divided 1 onion, diced well 1 lb ground beef 1 lb pork or sausage 1/2 cup panko breadcrumbs 2 large egg yolks 1/4 tsp allspice 1/4 tsp nutmeg Salt and pepper to taste 1/4 cup butter 1/3 cup flour 4 cups beef broth (kitchen basics preferred) 3/4 cup sour cream Salt and pepper to taste 2 tbsp chopped parsley Instructions Heat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes) In large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5" diameter meatballs and spread back on skillet with some more oil (should be ~24 of them) Saute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate In same skillet, melt butter and whisk in flour until slightly browned, about 1 minute. Whisk in beef broth and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in sour cream and season with salt/pepper to taste Stir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes Serve immediately Notes Leftovers go well mixed with beef stew Serve with something green by golly. Sauteed asparagus and a salad is nice