![]() ![]() My thanks and hats off to you Julie! Please keep it up. I am so very happy with the outcome of the two of these that I will be making these often. Whisk the flour into the fat in the skillet and cook over medium. Her drop biscuits she serviced it on was also so similar to yours except again she used white flour. Procedure Crumble the sausage in a 10- to 12-inch cast iron skillet. This Sawmill Country (and I was born and raised in the country in Ohio) Gravy of your creation tastes so much like moms. It is normally made from breakfast sausage or bacon and served over buttermilk. She would brown the flour and a little water until it was close to burning (like your dry sautéed onions) this would give it flavor and the same darker color of this gravy. Its a white sauce (bchamel) but made with fat from meats cooked for the meal. My mom often made a lot of what was called poorhouse gravy from just flour (white all purpose), salt, pepper and water. I come from a family of 9 children and I am third to the oldest. This recipe I hesitated on ends up being my favorite! This gravy and drop biscuits were so easy to make and more than satisfying. Julie, I sing your praises! You certainly have a gift from God remaking recipes that mimic the tried and true from our childhoods. I’ve done that several times myself then finally give in and try them. 1/4 cup all-purpose flour 2 cups whole milk 1/4 teaspoon pepper Directions In a large skillet over medium heat, cook sausage until no longer pink, 5-7 minutes, breaking into crumbles drain, reserving 3 tablespoons drippings in pan with cooked sausage. ![]() Historically, sawmill gravy evolved during the 1800s, when resourceful Appalachian loggers would hop from one off-the-beaten-path site to another, establishing logging camps. I find it funny how some of us “doubting Thomas’” pass up some recipes that look good but can’t imagine being so with the ingredients listed. When Southerners think of the term 'biscuits and gravy,' this type of gravy comes to mind. I have been following the PD 100% for about 3 weeks now but on the PD a month today. 1/4 cup fried meat grease 1/4 cup flour 1 sausage patty, cooked, crumbled 1/4 cup bacon bits 2 cups water Salt to taste Coarsely-ground black pepper to. ![]()
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