Good morning! For the longest time, I’ve wondered what would pull me out of my blogging drought, and here it is: Sausage gravy & biscuits.
My daughter asked me to make these for breakfast this morning. She rarely eats before school, and especially lately, we’ve been doing the keto-friendly “bulletproof coffee” instead. (Mr. Ketogenesis would definitely frown upon the carbs loaded in this gravy and the accompanying biscuits.) I saw the sausage in Harris Teeter yesterday and heard Mama’s voice tell me to make this time-honored Southern staple. I don’t make it often, but when I do, it’s so good. It’s one of those things that releases the flood-gates of childhood memories the way only kitchen smells and sounds can. It’s a visceral reaction to grease popping, coffee brewing, and trying to keep a glass-top range clean from the speckles of pork grease.
I’m no biscuit master like Mama was. As a matter of fact, I’ve been known to “cheat” by using canned biscuits or in a pinch, serve the sausage gravy over toast points. All of it’s good. . . really good. I mentioned coffee earlier, but if sweet tea is in the fridge, that’s the perfect beverage to accompany this. I always have to have a touch of sweet to go along with any pork dish.
Like most Thelma recipes, this one was never written down. There were no measurements. There was only sight, smell and taste employed during most of her cooking. In my experience, many great cooks just go “by hand.”