Originally posted by Lone Star
Sausage gravy and buiscuts is not just for breakfast anymore.
It is a wonderful cold night supper!
My husband is from the Deep South. Of England. He's from Eastbourne, 60 miles south of London, and has been over here in Maryland since 1991. We spent the weekend with a friend in Richmond several years ago, and went to one of those all-you-can-eat breakfast trough places. On the steamer table was . . .biscuits and gravy. Hubby had never had this, and, being an adventurous eater, got some. He'd tried grits and liked them, so why not? He loved them! The next day, our host was making breakfast, and made biscuits and sausage
gravy for hubby. It's basically a rue made with browned sausage grease, with the sausage mixed back in.
Several months later, our host became guest, and hubby proudly served Biscuits and Sausage Gravy. Our guest said, "Wow! Where'd you learn to make these?!" Hubby said, "Well, you
showed me!" But in the intervening time, hubby had been experimenting with the recipe. He now uses loose bratwurst meat rather than ordinary sausage meat, and gets Pillsbury cornbread biscuits instead of plain. They're faaabulous.
However, later that year, his mother came over from England for a visit. (Cue scary music.) Once again, he made up the nummy dish, and she took one look at it and said, "I'm sorry, but I can't eat this. It looks like someone's eaten it already." lol!!! Ah well, can't please everyone.