On May 11, 11:26*am, Andy > wrote:
> ChattyCathy > wrote:
> > Just finished reading a novel where the main character had a "sausage
> > biscuit" and coffee for breakfast (bought from a local Mom and Pop
> > eatery). I've seen many discussions about biscuits and sausage gravy
> > here but not that exactly, so I did some googling and it looks like
> > they could be biscuits cut in half with a slice of 'sausage patty' in
> > between. The pictures thereof reminded me of burgers...
>
> > <http://www.hardees.com/menu/breakfast/sausage-biscuit/>
>
> > However, I also saw a video of Paula Deen making them on the Smithfield
> > website
>
> > *<http://www.smithfield.com/recipes/recipe/sausage-biscuits>
>
> > and they sorta looked like doughnuts with a piece of sausage where the
> > hole should be when they were done (to me) <laugh>
>
> > So what gives? Are there other 'variations'? Should there be variations?
> > Who likes sausage biscuits and/or makes them at home?
>
> CC,
>
> That's one way of doing it, if it's only called a sausage biscuit. It can
> include an egg and maybe cheese.
>

I thought McDonalds and Burger Kings across the US sold them for
breakfast; everywhere I've ever lived over the past 20 years the fast
food places that are open for breakfast have them on the menu. Bacon
Egg and Cheese is another one. Chick Fil A serves a Chicken biscuit
for breakfast, and some restaurants carry a steak biscuit, which is a
breaded processed country fried steak patty on a biscuit. Everywhere
I've ever lived they carry them in supermarkets in the frozen food
aisle next to the frozen waffle and pancakes; Jimmy Dean has a whole
line of breakfast sandwiches that are sold in supermarkets.

Burger King has the Crossanwich, which is like a sausage biscuit but
with a croissant.

Here in the south many people put jelly on their sausage biscuits, the
thought of which repulses me. Others put yellow mustard on them. I
prefer hot sauce (either Texas Pete or Frank's Red Hot Sauce) on my
biscuits, and if I don't have any hot sauce I'll settle for a dollop
of ketchup..

Michael O'Connor wrote:

>
> I thought McDonalds and Burger Kings across the US sold them for
> breakfast; everywhere I've ever lived over the past 20 years the fast
> food places that are open for breakfast have them on the menu.

Yabut, I don't live in the US ;-)

Here in South Africa the term 'biscuits' refers to what people in the
USA know as 'cookies'. And like I said in another post, McD's over here
don't have "Sausage biscuits" on their menu. They sell Sausage
McMuffins(tm) but not biscuits. Different thing.

>
> Here in the south many people put jelly on their sausage biscuits, the
> thought of which repulses me. Others put yellow mustard on them. I
> prefer hot sauce (either Texas Pete or Frank's Red Hot Sauce) on my
> biscuits, and if I don't have any hot sauce I'll settle for a dollop
> of ketchup..

That's another thing, most of us still refer to 'ketchup' as 'tomato
sauce' <lol> Terminology strikes again.
--
Cheers
Chatty Cathy

Lew Hodgett wrote:
>
> "Michael O'Connor" wrote:
>
> >Sausage Gravy also has chunks of sausage in it. I cook the sausage,
> brown it up and break it up like browning hamburger meat, then remove
> the sausage and set aside and in the same pan with the drippings
> inside make the gravy with flour and milk and salt and lots of pepper,
> and once the gravy is done put the sausage back in and serve over
> fresh hot biscuits. Also good over country fried steak or mashed
> potatoes.

That's more work than is necessary. Just get the sausage broken up and
browning in the pan. Once the fat is melting off, sprinkle the flour
over the sausage and continue browning. You're basically making an
in-place roux. After the sausage / roux combo has cooked a bit, slowly
add milk and / or cream, mix it in and cook some more as it thickens. I
tend to use more cream in my sausage gravy, just cutting it a bit with
milk to get the right consistency. Sausage gravy isn't health food, so
no need to skimp on the cream.

On Thu, 13 May 2010 08:57:08 -0700, Ranée at Arabian Knits
> wrote:

> Why do you remove the sausage? I don't, I just leave it in the pan
> while I make the gravy, but I'm wondering if there is a benefit to
> removing it.

I don't remove it either; in fact if I remove anything it's excess fat
(which is rare these days).

--
Forget the health food. I need all the preservatives I can get.

"J. Clarke" > wrote in message
...
> On 5/11/2010 11:15 AM, ChattyCathy wrote:
>> Just finished reading a novel where the main character had a "sausage
>> biscuit" and coffee for breakfast (bought from a local Mom and Pop
>> eatery). I've seen many discussions about biscuits and sausage gravy
>> here but not that exactly, so I did some googling and it looks like
>> they could be biscuits cut in half with a slice of 'sausage patty' in
>> between. The pictures thereof reminded me of burgers...
>>
>> <http://www.hardees.com/menu/breakfast/sausage-biscuit/>
>>
>> However, I also saw a video of Paula Deen making them on the Smithfield
>> website
>>
>> <http://www.smithfield.com/recipes/recipe/sausage-biscuits>
>>
>> and they sorta looked like doughnuts with a piece of sausage where the
>> hole should be when they were done (to me)<laugh>
>>
>> So what gives? Are there other 'variations'? Should there be variations?
>> Who likes sausage biscuits and/or makes them at home?
>
> They're basically breakfast hamburgers--a little smaller than the regular
> kind and with "breakfasty" ingredients. Other variants are the Egg
> McMuffin on an "English" muffin (which has little to do with England), the
> "Croissan'wich" on a sliced sorta kinda croissant, and the bagel sandwich.
> I think McDonalds started the trend with the "Egg McMuffin" in 1972 and
> everybody else jumped on the bandwagon, including many locally-owned
> diners and the like. They can be made with sausage, ham, eggs, bacon, or
> whatever else floats your boat, in whatever combination you like.
>
> I like that kind of thing when I'm on the go in the morning, but it loses
> its charm if one has time to enjoy the meal.
>
>
>
>
When I was a teenager, babysitting my nephew (who is now 40 - OMG!), I used
to make him eggs, melt cheese over them and brown a slice of Smithfield ham,
pop them all in a toasted muffin and tell him he was eating the 'original'
McMuffin, since BH (before husband), my maiden name was McDonald.
-ginny

In article >,
Ranée at Arabian Knits > wrote:
>In article >,
> (Charlotte L. Blackmer) wrote:
>
>> In article >,
>> Ranee at Arabian Knits > wrote:
>
>> > Biscuit sandwich with sausage in the middle. We like them with fried
>> >egg and cheese as well.
>>
>> I don't usually make sausage biscuits at home - to me, they're breakfast
>> fast food either from McD's (a rare on-the-road occasion after I looked
>> up the calorie count, yikes!) or frozen Jimmy Dean.
>
> Whereas the quality and flavor of those is what made me start making
>them at home. :-)

Yeah, unfortunately a batch of biscuits is pretty big for my household. I
might try freezing some, though.

>> But when I make my breakfast sandwiches (with an English muffin), the egg
>> is scrambled in the microwave; I use the small "fruit" dishes from my
>> stoneware to get a round, flat cooked egg.
>
> We're heathens here. I just section the egg enough to fit on the
>biscuit. I've thought about using rings while I cook them, but I can
>cram much more egg in the pan at once if I don't.

That would work if I were doing more eggs at a time .

I have to say that discovering the microwave in a bowl trick changed how I
view breakfast. (The little dish is well-sprayed with Trader Joe's olive
oil spray.) It's ready in 45 seconds, so the # of days I got a
breakfast-with-quality-protein-on-a-workday increased dramatically.

Charlotte
--

On Thu, 13 May 2010 08:57:08 -0700, Ranée at Arabian Knits
> wrote:

>In article
>,
> "Michael O'Connor" > wrote:
>
>> Sausage Gravy also has chunks of sausage in it. I cook the sausage,
>> brown it up and break it up like browning hamburger meat, then remove
>> the sausage and set aside and in the same pan with the drippings
>> inside make the gravy with flour and milk and salt and lots of pepper,
>> and once the gravy is done put the sausage back in and serve over
>> fresh hot biscuits. Also good over country fried steak or mashed
>> potatoes.
>
> Why do you remove the sausage? I don't, I just leave it in the pan
>while I make the gravy, but I'm wondering if there is a benefit to
>removing it.

There's no benefit to removing it unless you want to increase the mess
you make. It's a wasted step.

Lou