Tattoo Artist Magazine

By Stiff My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer's market. Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. Posts on this blog will comprise of old and new recipes and of course all those recipes that my friends have asked me for...

Sausage Gravy on Toast

1/3 tube of packaged breakfast sausage (soysauge for vegetarians) 4 T. butter 1/4 c. + 1 T. flour 2 1/2 c. milk Kosher Salt and Cracked Black Pepper to taste Cut sausage into 1” thick slices and add to large heated fry pan. Fry until crisp on each side. Once crispy, crumble into small pieces and fry until cooked all the way through. Transfer meat to a bowl and set aside. Return pan to medium heat and start the roux. Roux: a combination of fat and flour used to make a sauce. For this roux, you will use the sausage pan drippings plus the butter. Melt butter until it starts to bubble on top and then add the flour. With a metal whisk, incorporate the flour and butter until the flour becomes soft paste like clumps. Continue to whisk this mixture for about 5-6 minutes, this will ensure that the flour taste is cooked out. Add salt and pepper. Take the milk and slowly incorporate it into the butter and flour mixture, about a 1/3 cup at a time. Continue to whisk until the flour clumps are well combined into the liquid. Do this until all of the milk has been added. The gravy will thicken as long as it has heat on the pan. Add as much/little milk to the pan for desired consistency of gravy. Taste and add salt and pepper as necessary. Add sausage to the gravy and stir together until will combined. Toast bread of choice and top with gravy and serve with a side of homefries. Homefries Serving Size 2 3 med. Idaho potatoes 1/4 c. olive oil 1/4 c. water Kosher salt and cracked black pepper to taste In a large non stick pan, coat bottom with olive oil and heat to medium-high. Cut potatoes into irregular 1” cuts. I cut them on the bias of each angle. Add to hot pan and crisp on each side of the potatoes. Add salt and pepper to taste, toss and continue to fry until slightly crisp on each naked side. Once they are crisp, add 1/4 cup of tap water and cover with lid for 5-6 minutes. This will steam the potatoes all the way through since they are thick cuts. Remove lid and allow all of the liquid to evaporate. Add a drizzle of oil back to the pan to coat the bottom. Fry potatoes until they are crispy again. Once they outer layers have crisped, take a potato masher and run across the pan to break up the chunks. Continue to fry until broken pieces are crispy. Taste and add salt as necessary. These potatoes usually take about 30-40 minutes to cook. I’m not one for exact measuring, this is one of the reasons why I am terrible at baking. I will do my best to write down measurements for my recipes. It’s all about taste, not exact measurements of ingredients to me. If it tastes good, stop fucking with it. If it needs salt, then add it. Please feel free to post any of your recipes that you want to share. (Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr:

Written by 24471382 — May 18, 2012

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