Thursday, January 20, 2011

234. Biscuits and Sausage Gravy, Regional

Many parts of the southern United States have biscuits and gravy on their menus. This food combination was something that I had actually never seen until we moved to the Ozarks. Almost every restaurant that serves breakfast has biscuits and gravy on the menu. Even some gas station food marts offer hefty plates of the stuff.

My husband and I all but gagged at the thought of eating such a strange combination. Even though we knew that people who grew up eating biscuits and gravy had an almost rabid love for this meal, we resisted trying it. Still, the thought that it might not be too horrible prompted me to educate myself on the preparation of this regional favorite.

While some people use bacon or chopped egg in their sauce, I went for the pork sausage version. The biscuits were hot and tender and sopped up the flavored white sauce, for that is what this gravy actually is. Biscuits and Gravy is an inexpensive, filling, and easy meal to prepare. I still do not understand the love for this bland dish and would probably have liked it more if it included mushrooms and onion and was served over hot, mashed or baked potatoes instead of biscuits. Of course, wouldn't be biscuits and gravy...Nevertheless, I feel obligated to include this recipe that so many people are just crazy about!

Biscuits and Sausage Gravy

Pork sausage
Salt and Pepper

Biscuits (Blog posts # 73 and 52)

Heat a frying pan on med-high heat. Use a no-stick cooking spray to coat pan evenly. Add desired amount of pork sausage. Break meat apart as it browns. When evenly cooked, push meat to one side of pan and turn heat down to med-low. Melt  margarine in pan, stir in flour.

*(Margarine and flour is mixed at a ratio of 1-1; 1 T of each per serving)

Blend and heat until mixture is bubbly. Slowly add milk, stirring constantly. Flour mixture will thicken..stirring will eliminate lumps. Add desired amount of milk and stir until sauce becomes thicker as it gently simmers. (Some people like a very thick sauce, while others like it to be thinner; 1 C milk/ 2 T flour produces a medium-thick sauce).

Add salt and pepper to taste. Pull browned sausage into the sauce and mix evenly. Remove pan from heat.

Place 1-2 biscuits on each plate and spoon sausage gravy generously over them. Serve immediately.
Enhanced by Zemanta

No comments:

Post a Comment