Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy.
Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon. This style is prevalent in North Georgia.
- Cart, Jeff Smith ; illustrations by Chris (1987). The Frugal Gourmet cooks American (1st ed.). New York: Morrow. p. 279. ISBN 0-688-06347-0.
- John T. Edge (2014). The New Encyclopedia of Southern Culture: Volume 7: Foodways. UNC Press Books. pp. 168 – 169. ISBN 9781469616520. Retrieved 28 November 2016.
|This breakfast-related article is a stub. You can help Wikipedia by expanding it.|