To many people in this country this old southern breakfast favorite
sounds like something cheap or inferior to a real breakfast of bacon and
eggs. It actually has roots in England and was a common meal from very
early times in America.
I have tasted biscuits and gravy all over the country, and the meals have
ranged from simply inedible to wonderful. St. Louis makes great biscuits
and gravy. Atlanta can do it too. Florida? Forget about it.
The secret to good gravy is the sausage. Use a quality pork sausage that
is low in fat and not filled with heavy seasoning and salt. The dish takes
very few minutes to make and it just makes the day.
This dish is made in a frying pan. Heat the pan and fry the sausage and
onion until the sausage is brown and the onion clear. Drain off all grease
except for 2 tablespoons. Stir in the flour and cook for just a minute. Add
the hot milk. I heat mine in the microwave. Stir constantly until the
mixture thickens and then season with salt and pepper. I doubt that you
will need much salt, but pepper will be a must.
Serve over warm opened biscuits.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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