Tuesday, February 10, 2015

Chicken-Fried Bacon With White Gravy?

     Yes, they make that and so can you.  I haven't ever, but I hope to....

     I did try applying my white gravy recipe to sausage the other day -- a 50/50 mixture of country sausage and chorizo results in a light-orange gravy, very good over day-old crusty bread.  It's similar to the gravy at Zest! Exciting Food Creations, which I'd had there a couple of days ago.  I'm not certain chorizo is the secret ingredient in their "Double Sausage-Sausage Gravy," since my version was a deeper orange and I think there's a bit of paprika in theirs, but it could be.    For the record, I had a Billy's Big Bowl, with scrambled eggs and cowboy potatoes smothered in the stuff, about as satisfying a breakfast as can be had.
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2 comments:

  1. freddyboomboomFebruary 10, 2015 at 1:02 PM

    My wife uses maple sausage when she does the gravy for biscuits and gravy, and it comes out nice and yummy.

    ReplyDelete
  2. DaddyBearFebruary 23, 2015 at 1:52 PM

    One of the local swine grinders makes a country sausage that's quite spicy. Make gravy with that and Kentucky Kernel flour, and it's the best biscuits and gravy I've ever had.

    ReplyDelete

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