Hi Roger & Myrna,

It seems that you've hit on a Cultural difference, in other words, its a "Southern Thang". Growing up in the South, no Breakfast was complete without the Sausage & Gravy Bicuits! It's right up there with Grits and Fresh 'Maters.

Here's a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well and besides, it makes the meal more authentic. Serve over warm homemade buttermilk biscuits. If you can, always avoid using dried herbs. Fresh herbs add much more flavor.

Country Sausage Gravy

Ingredients

• 1-1/2 pounds pork sausage
• 1-1/2 onion, finely chopped
• 1-1/2 green bell pepper, finely chopped
• 1-1/2 teaspoons crushed red pepper flakes
• 3 tablespoons garlic, minced
• 1/4 cup and 2 tablespoons unsalted butter
• salt and pepper to taste
• 1/4 cup and 2 tablespoons all-purpose flour
• 1-1/2 teaspoons minced fresh sage
• 1-1/2 teaspoons minced fresh thyme
• 3 cups milk, divided
• 3 cubes chicken bouillon
• 1/4 cup and 2 tablespoons minced fresh parsley

Directions

1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools. Serves 5-6.

Have A Wonderful Weekend,

Phil

P.S. Myrna, I prefer Grandma's Molasses or Honey & Butter with my Biscuits.

Thank you Phil,

I thank God that we are all so different.

The world is made so much more interesting.

Your Italian connections come through in your recepies.

It appears that the biscuits are similar to English scones but double baked and that the dish was developed through European settlers in the South of the USA. I think that I have seen something similar in Dutch cookery.

Roger

Myrna and I obviously think of gravy as being brown and meaty and find floury white gravy as odd.

You see Grits and Maters would be very foreign to me.

Vive la difference.

Roger

Hello My Friends,

Seems that I got a little side-tracked talking about Breakfast. Here's a little something else that I often whip up using Bacon and Eggs. When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully. This will serve six as a first course, or four, when you do as I do, and eat it as a main course.