oink
Member
I never put corn starch in mine. However I don't make it the traditional way. I scramble fry the sausage and then strain it out and then make a rue with the grease and flower, making sure to brown the flower. I then make a white sauce with the rue and milk to desired consistency and then add the scrambled sausage back and season to taste. Usually white pepper and a bit of hot sauce.
I've never added sage or other sausage spices as generally you get enough from the sausage. I guess it you're using bland sausage the added spice would be good.
The best B&G, at least in my memory, was a greasy spoon roadside on the N. edge of Edwardsville Il. Their biscuits weren't the best, stand alone, but they worked very well with the gravy. It shows yankees can make good B&G too.
When I do B&G I usually go way over the top and have it with a couple of over easy eggs on top and bacon on the side. Black coffee, of course. I can't really afford that much of a calorie and carb hit so it's a rare treat. However I have been building up a craving for it recently. This thread doesn't help.
It's surprising how hard it is to find a place that actually makes good sausage gravy, although a lot think they do.
I've never added sage or other sausage spices as generally you get enough from the sausage. I guess it you're using bland sausage the added spice would be good.
The best B&G, at least in my memory, was a greasy spoon roadside on the N. edge of Edwardsville Il. Their biscuits weren't the best, stand alone, but they worked very well with the gravy. It shows yankees can make good B&G too.
When I do B&G I usually go way over the top and have it with a couple of over easy eggs on top and bacon on the side. Black coffee, of course. I can't really afford that much of a calorie and carb hit so it's a rare treat. However I have been building up a craving for it recently. This thread doesn't help.
It's surprising how hard it is to find a place that actually makes good sausage gravy, although a lot think they do.
