Sausage Gravy on Sweet Potato Biscuit

BreaksfastOkay, it looks a mess, because, as is often the case, I didn’t think of taking the photo until I’d had a couple bites.

This was one of my last cool morning weekend breakfasts of early spring.  Every now and then I just have to have sausage gravy on a biscuit. And I’d found these little bags of Bruce’sSweet Potato Biscuit Mix at ShopRite.  “The Breakfast Vegetable” it says – that’s pushing it!  But let’s be frank, here, this is a processed food, plain and simple, and you know that going in.  Ditto the sausage in a roll that I had.

The sweet potato biscuits are tasty, albeit a little salty.  (Of course, they are somewhat sweet, too.)  But if you look at the biscuits that come in a roll from the refrigerated case, they are very salty, and Bisquick mix, well, way too salty for me, although my father still swears by it.  (Of course, if you have time, home made is always best, and that way you control the ingredients.)

For the sausage gravy, I brown loose breakfast sausage, then add a tablespoon or two of flour for a roux, and then slowly add milk.  For 1 pound of sausage, I’d use maybe 3 tablespoons of flour and 2 to 2 1/2 cups of milk.  I must have developed a taste for this when I lived out West, you don’t find it on menus very often around here.  I had this at Cracker Barrel in Hamilton once (they call it sawmill gravy), but I remember thinking it was too, too salty, although that place is a hoot. They really play up the corny down-home country angle, so it’s like a little Disney-type place all on its own (the wait is long on weekend mornings though.)

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