Sausage Gravy Add-Ins?
For many, the common consensus is the further north you go, the worst the biscuits and gravy become. I think it's for several reasons but also because of what gets added into the gravy.
In Stockton, Illinois, which is just about 4 miles from Wisconsin, there is a cafe that puts green pepper and onion in their sausage gravy. And I know a lot of people have said they love it. To them, it is as if the gravy was "made better" by adding stuff to it.
Is this an isolated thing or do other cafe's do this?
Is this something for just the northern states or does this happen in the south as well?
Do any of the southerners and purists reading this find their hackles up and feel the urge to blast these add-ins as unholy abominations?
Also, am I the only one who likes fresh minced jalapeno on my biscuits and gravy?
Is it a southern habit to put Tabasco sauce on it or is this more about individual taste?
Now I'm wondering if I put cheese curds with it, would this make it a Frankenpoutine?