Wednesday, March 21, 2007
Sausage gravy and biscuits ... with hashbrowns on the side ... and a big mug of hot coffee ... on a Saturday morning, oh, about 11 a.m. Makes you wish for the weekend, doesn't it? When I was growing up my best friend and I shared families. That is, if I wasn't at her house, she was at mine. I was at her house a lot of Friday nights, and every Saturday morning her dad made sausage gravy and biscuits. And back then it was milk to drink, not coffee, but it didn't matter when you had a nice hot plate of this in front of you! The smell of the sausage cooking was always what brought us out of the bed. Why is it that breakfast smells so good? Toast, bacon, coffee ... can't you smell it now?
This post is kind of a non-post, because there isn't really a recipe to go with these dishes. I don't have one because I learned by watching, and it was never really written down. Do you have recipes like this? Perhaps it's your grandmother's biscuits or creamed corn - that's another one in my family - I've yet to nail down that recipe! Maybe it's your mom's spaghetti sauce or even your dad's peanut-butter cookies. Food tied to memories is my favorite kind - everything tastes better with a little nostalgia sprinkled on top.
Sausage Gravy and Biscuits
By Confabulation in the Kitchen
This makes enough for oh, two people or so, but it's easy to double.
1/2 pound spicy sausage, separated into patties
About 1/2 cup all-purpose flour
2 cups milk
Salt and pepper to taste
1. Brown sausage patties, then set aside to cool before tearing apart into chunks. Sausage cooks fast, as does most pork, so keep it on medium heat (or a bit lower) until brown, but not crunchy. Remove, set aside, but keep the pan on medium heat.
2. In cup or plastic container that has a lid, add 1 cup milk and flour, and shake it up until well-mixed. When it's thick and frothy add it to the pan you cooked the sausage in. Let it cook until slightly thickened, about two minutes, then add sausage. Add remaining milk and cook until you like the consistency.
3. Spoon over hot biscuits and serve! We add salt and pepper to it on the plate - I like a lot of pepper on mine.
4. As for those hashbrowns - dice em' small when raw, heat up that olive oil, cook until nice and brown. And if your husband is less picky than mine, add some peppers and onions before the potatoes. Oh! And a pinch of cayenne is fantastic, too!