Nope, thats not gravy. You see, what you’ve done there is you’ve made a lumpy béchamel sauce, just substituting the sausage fat for the traditional butter. I’m sure it tastes fine although it could probably stand a fuckton of black pepper and nutmeg as does all béchamel sauces, but it isn’t a gravy.

This gravy would also pair well with gnocchi, cooked pasta, or the holy trio of roasted potato, onions, and peppers. Pasta and gravy isn’t quite as decadent as alfredo but it’s still delicious and it’s a lot more forgiving. I normally make a garlic/basil gravy and stir in cooked elbow macaroni, so I might as well use…

While I’m a big fan of breakfast any time of day, this could make it more acceptable (to others) to have biscuits and gravy for lunch or dinner!

There is in my house. Waste of good sausage.

This sounds and looks great, and I’m interested to try it as well as following up on the “other kinds of sausage too” suggestion.

Meh it don’t drive us crazy, hell breakfast sausage is only even called that because it’s typically served at breakfast time. But it does work really well in a cream cheese and sausage stuffed jalapeno, as does boudin.  

You just tapped into a memory of one of my favorite breakfast dishes of all time. There used to be a little Mexican restaurant in Claremont, NH, named Revolution Cantina that served up a chorizo biscuits and gravy on their Sunday brunch menu. It was flat out the best sausage gravy I’ve ever had (and their homemade…

You think that makes them nuts? Wait till you give them sawmill gravy with Mexican Chorizo.

MSG? Really?

I made lazy coleslaw, a can of sauerkraut (drained) mixed with ranch dressing.

Makes great good sense, because I love grilled cheese on a honey bread.  (especially white honey bread, like Pepperidge Farms or Arnold Bread)

This is similar to spinach gomae.

Missed the window to edit my first comment;

I’ll have to try this on spinach, lately I don’t like the taste of it anymore.

On the subject of fried rice, J. Kenji over at Serious Eats introduced me to a life-changing cooking hack: if I don’t have day-old leftover rice on hand (which is almost always the case) I make fresh rice, then scrape it onto a giant cookie sheet and then place a fan on it for about an hour. The moving air cools and dr…

Now they all just need to pay more (and customers need to be willing to pay higher prices, which we could do if we could get paid more). $20/hour isn’t much of a living wage for a single person where I live, let alone a single parent or a family of 3+.

its a regional chain but Dick’s Drive In in Washington has a great benefits package that has outshined most companies, let alone fast food chains, for years.