2011 Menu 17 entree: Pork Sausage with Cream Gravy

Reviews and taste-tests of any MREs from 1981-present
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Dingleberry Johnston
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Joined: Tue Dec 08, 2009 11:59 pm
Location: Southwest Florida

2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by Dingleberry Johnston » Wed Feb 16, 2011 9:17 pm

Here's a quick review I wanted to do for one of the newest MRE entrees. I believe it is offered as part of the 2011 menu 17. Sorry for the poor pictures.

I picked this up from the Epicenter.com. Since biscuits and sausage gravy are a breakfast staple here in the Southern United States, I thought this entree would have merit. Although I didn't have an MRE biscuit to go with it, I improvised and used wheat bread toast.

Pork Sausage with Cream Gravy

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I dumped the contents of the pouch into a microwave safe bowl and microwaved it for about 3 minutes, stirring about halfway through. (Sorry, no pictures right out of the package.) Then I spooned it over the toast.


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Another shot of it.

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My impressions:

I was pleasantly surprised! I found it to be very tasty...very similar to the canned versions of sausage gravy that are available like this... http://www.walmart.com/ip/Libby-s-Count ... z/10449104

It wasn't like homemade (homemade is always better!), but it was definitely something I would eat again. The consistancy was creamy, not too watery and there was plenty of sausage pieces throughout. The only thing was I thought it was a little too heavily seasoned...a pretty strong black pepper taste seemed to dominate the dish...still better than some of the bland entrees they have, and I'm glad it's yet another "breakfast MRE" offering!


Sorry for such a short review...not sure what else to say. If anyone has questions, please feel free to ask!

MR.EMAN
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Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by MR.EMAN » Wed Feb 16, 2011 10:43 pm

Dingleberry Johnston wrote:...SNIP...I was pleasantly surprised! I found it to be very tasty...SNIP...It wasn't like homemade (homemade is always better!), but it was definitely something I would eat again. The consistancy was creamy, not too watery and there was plenty of sausage pieces throughout. The only thing was I thought it was a little too heavily seasoned...a pretty strong black pepper taste seemed to dominate the dish...still better than some of the bland entrees they have, and I'm glad it's yet another "breakfast MRE" offering!
Thanks for the review! Looks like this would be a good mate for the WSB. Now if only we can get Natick to do an SOS entree. If it's as peppery as you describe, then I'm definitely gonna get some of these. Whether you call it sawmill, white, sausage, or country gravy, IMO you gotta have a good dose of crack black. 8)

Dingleberry Johnston
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Location: Southwest Florida

Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by Dingleberry Johnston » Wed Feb 16, 2011 11:22 pm

MR.EMAN wrote:Thanks for the review! Looks like this would be a good mate for the WSB. Now if only we can get Natick to do an SOS entree. If it's as peppery as you describe, then I'm definitely gonna get some of these. Whether you call it sawmill, white, sausage, or country gravy, IMO you gotta have a good dose of crack black. 8)
You know, I didn't even think to try it with the WSB...I have several of those around, and also the "First Strike Ration plain sandwich bread". Both would probably work well as a suitable substitute, if a person didn't have an MRE biscuit to go with this entree.

Yes, the peppery flavor is very pronounced! Good, but borderline too strong. I like pepper in my sausage gravy (and sawmill gravy), but you can't really taste anything but the pepper. At least no other spices are needed to be added, like salt. Maybe that's why the pepper taste is the way it is...because there's not much flavor otherwise.

Still, a good entree I will eat again!

unixshrk
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Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by unixshrk » Sat Feb 19, 2011 3:40 pm

Thanks for sharing, that is definitely on my get soon list.
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Treesuit
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Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by Treesuit » Tue Feb 22, 2011 11:18 pm

Guys, Guys,

This what it's suposed to look like with the MRE biscuts. True to form biscuts and gravy. I got this entree 3 weeks ago but looks like somebody beat me to the food review. With the MRE biscuts the taste is a bit better seeing as how the biscuts are more dense and gives the gravy a thicker richer consistency. Unfortunately the sausage in the gravy is kind of bland but the rest is very thick and a little creamy. I did try some black pepper on this but the pepper kind of overpowered everything taste wise, so if your going to have some go easy on it.

Good to know the folks at Natick have finally put in front of us a real breakfast entree. Also goes great with some medium build coffee. 8)
Attachments
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Before shot
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After shot: the true form of sausage gravy with MRE biscuts

Dingleberry Johnston
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Location: Southwest Florida

Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by Dingleberry Johnston » Wed Feb 23, 2011 8:46 pm

Thanks, Treesuit! It's good to see the gravy and the biscuits together! (as they should be!) 8) If I would have had any biscuits at the time, I definitely would have used them instead of regular old toast.

I think the dense biscuits would help to "thicken up" the gravy a bit, since the entree seems a ~~little~~ watery/creamy compared to what I'm normally used to eating. I usually tend to make my homemade sausage gravy on the thick side.

I'm a little surprised you ADDED pepper to yours! :shock: Mine was borderline overpowering with pepper as is...I didn't even add anything to it. Maybe the batch I got was towards the "bottom of the barrel" on the packaging lines and all the pepper sunk to the bottom, ending up in the entree I taste-tested!

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fdsman
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Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by fdsman » Thu Feb 24, 2011 10:38 pm

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Treesuit
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Re: 2011 Menu 17 entree: Pork Sausage with Cream Gravy

Post by Treesuit » Fri Feb 25, 2011 6:35 pm

DJ,

Yeah, I thought that adding more pepper was a bit of mistake, but I realized that for my taste it came out better. I think next I try this in the morning I should fry up some eggs and bacon and see if that changes the taste any.

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