This recipe is a take on souther biscuits and gravy. Rather than a more traditional brown gravy, it uses "country gravy", which is a milk-based sauce. It's basically a b&eactue;chamel sauce with sausage in it.
The recipe recommends one of several different types of waffle as a stand-in for the biscuits: classic waffles, buttermilk waffles, or cornmeal waffles. I had intended to make cornmeal waffles to go with the fried chicken and buttermilk waffles for this one. But I didn't have enough cornmeal left, so I ended up flipping them around and making the buttermilk waffles to go with the chicken and made cornmeal waffles for this one.
Waffles with Sausage Gravy
Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara
Ingredients
- 340g breakfast sausage
- 2 tbsp. all-purpose flour
- 2 1/4 c. milk
- 1 bay leaf
- 1/8 tsp. ground nutmeg
- 1/4 tsp. coarse sea salt
- 1/8 tsp. black peppercorns, ground
- 4 classic waffles, buttermilk waffles, or cornmeal waffles
- 1-2 green onions, chopped
Directions
- Cook the sausage over medium heat, breaking it up as it cooks.
- Once fully cooked, remove the sausage from the pan with a slotted spoon.
- If the pan contains less than 2 Tbsp. of fat, add a little butter, lard, or bacon grease to the pan to bring the total amount of fat up to ~2 Tbsp.
- Add the flour and cook, stirring, until flour is cooked (~2 minutes).
- Pour in milk, whisking until smooth.
- Add bay leaf, nutmeg, salt, and pepper and cook, stirring frequently, until thickened (~5 minutes).
- Return the sausage to the pan and cook until heated through (2-3 minutes).
- Cover and keep warm until ready to use.
- Make or reheat the waffles.
- Pour ~1/4 of the gravy over each waffle, top with green onions, and serve.
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