> Dave & Bummerzz Wrote:
> -------------------------------------------------------
> I grew up in Alabama and still live in biscuits and gravy country. I
> don't eat that stuff much because I have genetically high cholesterol,
> but I do occasionally make it. a couple pointers:
>
> 1. there shouldn't be any baking involved. This is a skillet dish,
> ideally something heavy like a cast iron or stainless steel.
>
> https://www.foodnetwork.com/recipes/sausage-gravy-2145820
>
> 2. you use pork uncased pork sausage, ideally something smokey and a
> little spicy. typically it's black pepper, red pepper, sage, and salt.
> Something like italian sausage would work, but it definitely wouldn't
> have the southern flavor. brown it like you would ground beef for a
> bolognese.
>
> 3. when you add the flour it can get clumpy really easily and you'll end
> up with mealy chunky gravy and no one likes that. when you're ready to
> start making the gravy sprinkle it little by little into the sausage so
> that it soaks up the grease. separately add the rest of the flour little
> by little to the milk. I use a big mason jar and add a little flour and
> shake until it's all combined. then pour that mixture in with sausage
> and reduce.
>
> 3. don't half ass it, make good buttermilk biscuits. Biscuits, like any
> layered pastry is notoriously difficult to get perfect but its well
> worth it. This is a good easy recipe
>
> https://www.vice.com/en/article/d35mbw/easy-biscuits-recipe
oh man, I forgot arguably the most important part
4. SEASON LIBERALLY. Use lots of fresh ground black pepper in your gravy or it will be bland