Biscuits and sausage gravy — fluffy biscuits split open and smothered in a thick, peppery white gravy made from pork sausage drippings, flour, and milk — is the Appalachian and Southern breakfast that sustained working-class families on the cheapest ingredients available: flour, lard, milk, and a small amount of sausage stretched into a gravy that fed a table. The technique is a white roux (sausage fat + flour) thinned with milk — the same béchamel principle as French white sauce, arrived at independently through the economy of the Southern kitchen. The gravy's peppery, savoury, meaty richness against the tender, buttery biscuit is one of the most satisfying bites in American food. · Sauce Making
Draining the sausage fat — the fat IS the gravy. Too little pepper — the gravy is bland and creamy without the pepper's bite. Thin gravy — keep reducing or add more roux.
Draining the sausage fat — the fat IS the gravy. Too little pepper — the gravy is bland and creamy without the pepper's bite. Thin gravy — keep reducing or add more roux.
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