"Alan S" > wrote in message
t...
>
> "Ophelia" > wrote in message
> . ..
>>
>> "Alan S" > wrote in message
>> t...
>>>
>>> "Ophelia" > wrote in message
>>> . uk...
>>>>
>>>> "jmcquown" > wrote in message
>>>> news >>>>
>>>>>
>>>>> Reconstruction was after the American Civil War, when the northern
>>>>> troops
>>>>> controlled everything the southern people did, who might have gone
>>>>> against
>>>>> the Northern Army or the Union government. (Britain has not been
>>>>> without
>>>>> these types of wars; Scotland in particular.)
>>>>>
>>>>> Unfortunately, the Reconstruction ort of took over the foods
>>>>> available.
>>>>> Coffee was scarce as was tea. Flour was scarce. Cornmeal became a
>>>>> readily
>>>>> available commodity. Turnips and their greens were easy to grow and
>>>>> pick.
>>>>>
>>>>> Sausage gravy is a gravy made with ground pork seasoned with sage,
>>>>> milk or
>>>>> cream and the drippings from the pork when you cook it. Biscuits over
>>>>> here
>>>>> are like scones without fruit; savoury scones. You bake biscuits,
>>>>> split it
>>>>> in half, then spoon over the sausage gravy. It's for breakfast or
>>>>> lunch.
>>>>
>>>> Thank you Jill) I know about the biscuits So when you make the
>>>> sausage gravy, is the sausage left in it or is it just the drippings
>>>> from it?
>>>>
>>>> O
>>>>
>>> You leave the sausage in. It is sausage without casing so it is crumbly.
>>> Check it out sometime, brown some sausage in a skillet and remove it to
>>> be drained but leave some of the drippings in the pan. Make a nice white
>>> gravy with lots of course ground black pepper in it and then mix the
>>> sausage into it. Serve over biscuits with a nice cup of dark black
>>> coffee! Yummmm!
>>
>> When you say white gravy.. do you mean white sauce?
>>
> No, not really though it is white. Gravy is thick and tasty if made
> properly. It is not difficult to make but good gravy takes a touch to get
> right when cooking, it gets lumpy if you don't time it right. I have
> marginal luck with it, maybe someone could give me a fool proof way to
> make gravy from scratch?
>
Here's what I do for beef gravy. I add a little water to the pan to deglaze
it by heating it up and stirring.

I put a couple of tablespoons of instant blending flour in a cup and add
enough cold water to make a slurry.

I add the deglazing liquid with bits to the cup with the flour and water.

Add water to bring it to 2 cups.

Put in a heavy saucepan on high and stir with a whisk till it thickens.

Taste for seasoning. May need the addition of salt, liquid bovril, maggi.
To taste.

Simmer for 5 minutes.

This would work with any kind of drippings. Sausage, chicken, pork. And if
you want a milk
gravy you just use milk instead of water.

MoM