by Bad Flynch » Sun Feb 03, 2008 6:39 pm
Since this is a sausage making forum, I should mention that old southern U.S. favorite: sausage, biscuits, and gravy. It is ubiquitous in the south and found, nowadays, even in the north.
Back in the days when pigs were butchered at home, many southerners had biscuits and gravy for breakfast 7 days a week, 365 days a year. Pigs were cheap and so was moo juice.
It can be quite elegant when the biscuits are the real baking powder variety and freshly baked. Nowadays, most housewives will use whomp biscuits. The real thing, made with a fraction of cake flour to make them lighter and fluffier and, when made with real butter and/or lard, are quite spectacular freshly made, right out of the oven.
One can spoil the whole wretched mess by putting too much meat in the gravy: about 1/3 Lb. of sausage for 2 cups of gravy is right. That is an eyeballed measurement, of course, and this was poor folks fare. Simply make the white gravy with the sausage grease and drippings in the same pan. Salt and a heavy dose of freshly ground pepper are required here and a smidgen of freshly ground nutmeg always helps white sauces, too.
Eat your fill and sit back to watch the waistline grow.
B.F.