![]() ![]() Now, most people recommend cooking your roux over medium heat or lower heat, and it can take a really long time. Making a roux is pretty simple: You melt some fat, stir some flour in, and cook it - stirring constantly - until it gets as brown as you’d like it. When you cook the flour and butter together as a roux, it turns into a rich, toasty, almost nutty flavour - it's the best way to start any gravy, really. So, rather than just looking at the flour as a thickening agent alone, I look at it as a way to add flavour. Why go with a white gravy, when a brown one takes only a few minutes more? I don't get it. browning your food is adding all kinds of wonderful flavours to it. The gravy and sausage is served together over the biscuits, as a hearty breakfast. Flour is added to the leftover grease and browned bits in the bottom of the pan, and cooked just long enough to get rid of potential flour taste. The gravy is generally made from the sausage fat left in the pan from cooking the sausage. They’re topped with a creamy sausage gravy - also known as sawmill gravy, or southern sausage gravy. In consists of flaky biscuits (the scone-ish kind, not cookies!), generally split in half and arranged on a plate. Sausage gravy and biscuits is a popular American breakfast food, most commonly served in the southern USA, and in chain restaurants. It’ll be one of the easiest recipes you make!įor those outside of the United States, a bit more info. Oh, and while the whole recipe from scratch takes very little time, you can even speed it up a bit by using your favourite premade biscuit dough. While many of my breakfast recipes are sweet - and obviously breakfast foods - this savory meal actually works well for any time of day.Ī fresh biscuit topped with the creamy texture of the (brown version of!) country sausage gravy? It’s an ultimate comfort food! but it also feels special enough to be great as a Christmas morning brunch offering. In my personal opinion, if you're using flour to thicken anything aside from a delicate white wine sauce, you should make a proper roux.Īnyway, the resulting recipe has become a favourite amongst our breakfast recipes.Īs a simple recipe, it’s great for any random Saturday morning. I started out with my grandmother’s classic biscuits, then worked up the best sausage gravy I could envision. I just couldn’t get past the idea of a homemade gravy that was so white!Įventually, I decided to come up with my own sausage gravy recipe, more to my (Canadian!) tastes! I’ve always been a fan of homemade buttermilk biscuits - my grandma’s flaky homemade biscuits were always the BEST biscuits - and sausage with gravy sounded like a good addition to them. ![]() unless you're Italian, apparently - two of my MasterChef friends schooled me on that one. In my world, gravy is supposed to be brown! It didn't even really matter that I later found out that not all biscuit gravy is made like that, the idea of it was gross.Įven without that visual introduction, the idea of anything white being called gravy seemed - and still seems - really OFF to me. I think it was the most disgusting breakfast idea I'd ever even heard of. The cook lobbed a big chunk of shortening into the pan for making the gravy, and at that point. I’ve heard it’s out there, though!Īnyway, we were watching TV, and whatever show we were watching was demonstrating it. and in the 3 years since moving home, I still haven’t. It’s not something I’d ever seen on a menu in Canada before that point. Shortly after I moved to the US, I heard of "biscuits and gravy" for the first time. My version of biscuits and gravy involves a brown roux! While I love the idea of sausage gravy and biscuits, I don't love the white gravy. ![]()
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