Most traditional Southern gravy recipes call for browning the sausage in butter, removing the meat with a slotted spoon, then leaving the fat behind in the pan to create a roux, a mixture of fat and flour used to thicken soups, stews, and sauces. Edge once commented to the New York Times that you’d be unlikely to find recipes for the dish “because the Midwestern and Southern cooks who are most expert at those dishes rely upon muscle memory for guidance not cookbooks.”)Īt its most basic, sausage gravy is a white sauce (or béchamel) made with drippings and other fats. Once a dish reserved for poor, working class communities, sausage gravy and biscuits can now be found within the pages of cookbooks and on restaurant menus across the country.
The sauce-also known as sawmill gravy-was “the ideal cheap and calorie-dense fuel for sawmill workers lifting heavy logs all day long, and the perfect tool for making the era’s biscuits more palatable,” which were tougher and firmer than the biscuits of today. According to Washington Post writer Aaron Hutcherson, the dish became popular sometime in the late 1800s in Southern Appalachia. Made in a skillet with drippings, sausage gravy is creamy and savory and often served with tender, flaky biscuits for breakfast in the southern United States. The challenge was recreating my memory of those pitch-perfect versions in my own kitchen. I don’t find myself needing a hangover cure much these days, but I do still crave velvety, luscious sausage gravy spooned over warm biscuits. There was a time in my life when a plate of biscuits and gravy was my answer to a raging hangover, although, if I'm honest, it was often my southern friends who were battling through their own headaches to whip it up and I was the lucky recipient. Using a ratio of 1 tablespoon all-purpose flour to 1 cup of milk ensures a thick and silky gravy that won’t become gloppy as it cools on the plate.Adding onion to the gravy complements the slightly sweet breakfast sausage.Cooking the sausage in its own fat keeps the gravy homogeneous and not too greasy.
0 kommentar(er)
