|
I'm sort of a Bs and Gs affectionado. I pretty much eat it any time I go to a new breakfast restaurant, and I make them at home quite often. I like sausage gravy WAY better than bacon grease gravy. I like using 50/50 buttermilk and milk for the base, and lots of sausage. I do the roux with the meat out of the pan until it just starts to turn light golden. It adds such a nice nutty flavor to the gravy. Quite honestly, I don't bake, so I by store bought biscuits, and the gravy is so damned good that it doesn't matter. I get my breakfast sausage from a local meat processor, and it's fantastic. Once in a while I'll sub in chorizo if I'm shooting for a south of the border breakfast. Thats damned good also. Oh, and its gravy up top.
|