"jmcquown" > wrote:

>TheAlligator wrote:
>Aren't regional differences funny?
>
>Indeed they are! When I was up in Iowa last year a particular breakfast
>joint made gravy for their biscuits with hamburger; it was very bland. And
>no, they didn't call it S.O.S. (which to me *must* be made with chipped
>beef!).
As a side-note, I ran across this recipe for Sawmill gravy from Alton
Brown:
1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from
pan and pour off all but 2 tablespoons of fat. Whisk flour into the
fat and cook over low heat for 5 minutes. Remove pan from heat and
whisk in milk a little at a time. Return to medium-high heat and stir
occasionally while the gravy comes to a simmer and thickens. (Be sure
to scrape up any brown bits that might be stuck to the bottom of the
pan, that's where the flavor is.) Check seasoning, add crumbled
sausage and serve over toast or biscuits.
Guess he grew up close to me!
BTW, I always throw in a good heap of cayenne along with the black.