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white/sausage gravy

tatamagouche Feb 22, 2011 06:32 AM

At bottom it's a bechamel, but do any other cooking traditions besides that of the southern US use meat drippings instead of butter? And incorporate it into to breakfast? I can't think of any offhand...

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  1. itaunas RE: tatamagouche Feb 22, 2011 07:00 AM

    Its definitely not breakfast (and they consider American breakfasts strange, even for rural workers), but in Brazil it wouldn't be that uncommon to make a white sauce for a plate using pork fat/skin, or bacon, and occasionally on a farm with chicken fat/skin. And soy oil and margarine are also used.

    1 Reply
    1. re: itaunas
      tatamagouche RE: itaunas Feb 22, 2011 04:53 PM


    2. FoodFuser RE: tatamagouche Feb 22, 2011 07:14 AM

      But first we must give to the beauty of good biscuits.
      And also the gift of good grease from fried sausage
      That was gently fried up in a thick cast ironed pan.

      The secret of such surreptitious made gravy
      lies in the scraping of the tailings of pork.

      It is not about question of south or of north
      but more about spatula scraping pork from the pan.

      1. p
        pine time RE: tatamagouche Feb 22, 2011 08:56 AM

        It is southern (I'm from KY, aka the Land of Biscuits and Gravy), but sausage drippings are required for a sawmill gravy, thinned with 1/2 milk and 1/2 water. OTOH, redeye gravy needs a shot of bourbon and coffee. Good eating!

        3 Replies
        1. re: pine time
          FoodFuser RE: pine time Feb 22, 2011 09:36 PM

          I also was raised up in state of Kentucky
          but had really good gravy, and for that I feel lucky

          There was gentle soft clang of spatula to iron.
          as Momma gave scrape to remains of the sausage.

          I can only assume the way she made scraped grav
          were gift from her culinaire friends in Kentucky

          But there might have been root in the sound of the scrape
          from that time that she spent in deep Mississipp

          So white gravy from sausage is for sure of a sling of a Southern thing

          1. re: FoodFuser
            pine time RE: FoodFuser Feb 25, 2011 05:11 AM

            Mom also would use bacon drippings sometimes--any rhymes for that?? :)

            1. re: pine time
              FoodFuser RE: pine time Feb 26, 2011 08:35 PM

              Though both come from pork, they are different renditions
              and leave different nuance of crust in the pan.

              But either when rendered give good greasy savory
              to the ease and the beauty of really good gravy.

        2. Will Owen RE: tatamagouche Feb 22, 2011 04:04 PM

          I grew up in Illinois, and while meat gravy of any kind was hardly regular breakfast fare around our house it wasn't uncommon in restaurants that served breakfast. My Grandpa Owen had bread and molasses for breakfast usually, but if there was gravy handy he'd sometimes pour that over his slice of bread instead. Up there they do insist on browning the flour a bit, a policy with which both my B&G-loving brother and I agree. Dead-white gravy just doesn't charm me. The exception I made was the SOS they served us in Air Force mess halls, no longer made with chipped beef but with browned hamburger meat, combined with evaporated milk (by the gallon) and cooked down to a gravy-like consistency in giant steam kettles. That was served either over toast or over whatever else you wanted it on. In my case, it was over the potatoes, eggs, sausage, bacon, AND toast.

          5 Replies
          1. re: Will Owen
            Mayor of Melonville RE: Will Owen Feb 22, 2011 04:30 PM

            Ah, yes, good ol' USAF SOS. There is a thread somewhere on CH covering the proper prep for this most common of military breakfast foods. My method was toast covered with SOS and 2 OE on top; washed down with 1/2-white, 1/2-chocolate milk followed by black coffee and The Stars & Stripes.

            1. re: Mayor of Melonville
              coney with everything RE: Mayor of Melonville Feb 23, 2011 05:00 AM

              My mom, proud USAF wife, used to make white hamburger gravy and serve it on mashed potatoes. She called it "cowboy gravy"--one of the many ways to make a pound of hamburger feed 6 people--and it isn't too bad.

              Of course on the rare occasions I make it, I add mushrooms and more spicing than my mother did as she was a very uninterested cook.

            2. re: Will Owen
              SanityRemoved RE: Will Owen Feb 22, 2011 06:06 PM

              While shopping today I priced Chipped/Dried Beef. Over $15 a pound. It's no wonder that sausage or ground beef have all but replaced chipped beef in SOS.

              1. re: Will Owen
                FoodFuser RE: Will Owen Feb 22, 2011 08:25 PM

                Will, a fine tribute to the bechameled morass
                that covers the toast and thickens our ass.

                In days before all the abundance of freezers
                we processed and dried and chip peeled our beef.

                I chuckle with memory of be-sainted Mom
                who always kept jar of deep salted Wilson's
                and she'd peel off a rounded and single dried wafer
                and escape to a joy of her childhood.

                She would not often serve it
                as creamed stuff on a shingle
                because I believe she wanted reserve it.

                1. re: FoodFuser
                  Will Owen RE: FoodFuser Feb 23, 2011 12:41 PM

                  Chipped beef - or dried beef, as we called it at home - is actually fairly cheap, since you don't usually just sit down and eat a quarter-pound of it. One jar of that and some chopped-up hardboiled eggs in about three cups of white sauce, served over toast, made a cheap, filling and delicious supper for the five of us. We had it maybe four or five times a year, not quite as frequently as I would have liked. And yes, Dad DID tell us what it was called in the Army …

              2. bbqboy RE: tatamagouche Feb 22, 2011 09:27 PM

                nothing better than Chicken Fried Steak and eggs, potatoes with biscuits and gravy for breakfast. Does make you want to go back to bed though. :)

                1. mamachef RE: tatamagouche Feb 23, 2011 02:04 PM

                  Offhand I can think of two and both come from the same cooking tradition and incorporate beef suet: 1. Steamed Christmas or Figgy Pudding, and 2. Old-fashioned Mince filling. And maybe 3. a suet crust?
                  But hey, there's nothing in the world better than a well-made, smooth, sage-y white sausage gravy topping off a plateful of shredded brown spuds, medium-cooked eggs, and crumbled crisp bacon. And it's another to add to the list of "not if you want to remain conscious all day."

                  8 Replies
                  1. re: mamachef
                    tatamagouche RE: mamachef Feb 23, 2011 02:15 PM

                    But those aren't white sauces? I wasn't asking whether people cook with drippings at all, I was asking whether they make their white sauces with drippings (as opposed to butter).

                    But maybe I'm misunderstanding your comment?

                    Last fall I had a mince pie made with yak. It was aMAZing.

                    1. re: tatamagouche
                      bbqboy RE: tatamagouche Feb 23, 2011 02:23 PM

                      we just took a detour into sausage gravy was all. :)

                      1. re: bbqboy
                        tatamagouche RE: bbqboy Feb 23, 2011 03:29 PM

                        Now I'm doubly confused—sorry! You mean a detour *from* sausage gravy (the OT)?

                        Keep in mind that, in mamachef's words, I've hardly been conscious all day. :) Got a HALF-order of biscuits with sausage gravy, red beans and, yes, Uncle Bob, grits and spent most of the time wondering what the full order looked like and how many customers it had killed.

                        1. re: tatamagouche
                          bbqboy RE: tatamagouche Feb 25, 2011 06:41 AM

                          yes. I need a better editor than myself.

                      2. re: tatamagouche
                        mamachef RE: tatamagouche Feb 23, 2011 04:04 PM

                        No, tatamagouche - you didn't misunderstand me, I misunderstood you. whoopsie. : )

                        1. re: mamachef
                          tatamagouche RE: mamachef Feb 23, 2011 04:38 PM

                          Ah, OK! I thought maybe figgy pudding was sometimes covered in white gravy...then I thought, only an American would think that...

                      3. re: mamachef
                        Uncle Bob RE: mamachef Feb 23, 2011 02:31 PM

                        Any room for Grits on that plate? :)

                        1. re: Uncle Bob
                          mamachef RE: Uncle Bob Feb 23, 2011 04:05 PM

                          Always and forever, room for grits. There must always be room for grits, and butter and salt and pepper.

                      4. paulj RE: tatamagouche Feb 25, 2011 08:00 AM

                        In more frugal times - salt pork in milk gravy

                        4 Replies
                        1. re: paulj
                          Will Owen RE: paulj Feb 25, 2011 01:21 PM

                          There's a recipe for that in my '50s Fannie Farmer; I made it once just for the helluvit and it was strangely good. But I really need to stay away from stuff like that, since I neither live in New England nor do farm chores in subzero weather.

                          1. re: Will Owen
                            FoodFuser RE: Will Owen Feb 26, 2011 08:50 PM

                            Our dry-witted Will has once again nailed it
                            in lament of the loss of fat chunks in his gravy

                            Although I lean more to crusted crumbed proteins
                            there is certain proportion of some need of fat..

                            1. re: FoodFuser
                              Will Owen RE: FoodFuser Feb 27, 2011 01:11 PM

                              It's not the fat chunks or even fat I have to worry about so much as the gravy itself, as it turns out. That hurts me even worse; my favorite dessert has long been another helping of potatoes and gravy, both of which I must consume in careful moderation nowadays. If I were out setting fence posts all day it would be different … but the most I usually get is a mile or so at a brisk walk with the dog.

                          2. re: paulj
                            dcrf RE: paulj Feb 27, 2011 03:48 AM

                            paulj we do the same except with jowl bacon.

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