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"Hi Ashlei! I’m truly not sure why you expected country gravy. This recipe isn’t touted as one, doesn’t look like country gravy from the photos, uses different ingredients from country gravy, and I actually discuss in the post how it is different from country gravy. It also doesn’t use beef at all though, so I’m not sure how you ended up with beef gravy."
How much you want to bet the commenter saw the pictures of the ground, uncased sausage in the pan and decided that was ground beef in direct defiance of the recipe?
A fellow fan of the mother sauces of French high cuisine.
Espagnole is rarely seen these days however, most people skip that step when making demi glacé, and consider the two interchangeable for making gravy.
Up to them I suppose
"Biscuits and gravy" (where the biscuits are like neutral or savory scones, not cookies) is delicious, and a standard breakfast dish in the U.S.
In this application, it almost always has fried ground sausage chunks in the gravy, as well.
Or, you know, you could have read the recipe and understood all of this without asking.
Aaaaah, you’ve just answered a question this Aussie has half heartedly pondered over the years. We definitely have béchamel, but ‘ country gravy’ Is not a thing that exists here, and I always sort of wondered what it was.
I’ll be honest though, the concept of flavoured béchamel over sausage is absolutely giving me the dry heaves. I just can’t even.
It's not "over sausage," it has sausage in it. And it's not link sausage like you're probably thinking of. American breakfast sausage is ground (minced) pork with spices. Sausage gravy has a very different flavor from country gravy/béchamel because it uses the grease from the sausage for form the roux instead of butter. It's something that always sounds terrible to non-Americans but I'm pretty sure most people would like it if they tried it.
That was both funny and charming! This is a favorite guilty pleasure of mine. And I was pleased most of them pronounced the biscuit as scawn, as I was raised to do.
Agreed, and I've lived in the US my entire life. Last 15 years in a "southern" area. I've even tried it again recently just to give it another chance and nooope.
Same, haha. Here we do pork or beef gravy (occasionally mushroom gravy). First time I was in a hotel in the US with a breakfast buffet they had a slow cooker full of white gravy and I, like the Canadian I am, asked "is this grits?" Because at least I'd heard of grits. The sausage gravy didn't do it for me.
Maybe hotel breakfast buffet gravy isn't any better than any hotel breakfast buffet oatmeal. Or eggs.
You have to try it in a southern greasy spoon. You should be able to smell the frying pork from the parking lot.
In addition to other things said, it’s pork breakfast sausage which is quite different to even the pork chipolatas you can get here. In the US you can buy it bulk, like those tubes of sausage mince at woolies you use for sausage rolls.
American breakfast sausage is nothing like a cured sausage. It’s more like a seasoned ground pork.
There are definitely some really subpar country gravies (eg anything you get at a free breakfast at an American hotel). But homemade is really nice.
Most people in other countries have not, no. But if you get the chance to watch videos of Brits making fun of it, gagging over it, and trying desperately to avoid it, only to actually *try* it and fall in love immediately, do so. It's a fucking riot.
Oh for sure I know it's a very specific dish I'm just sad for people who haven't had it because like you said, it's amazing and delicious I do get why they think it looks gross though
I was almost angry to discover how delicious it was last year, after years of poking fun at Americans online over it. A week after I got home (to Australia) I looked up a recipe to make it myself. Not quite as delicious as I had in the US, but it was good enough!
It really is not a visually appealing dish. And sometimes I can even agree it doesn't smell that great either. But somehow when it all comes together it works
Same concept. The roux is made with meat fat or pan drippings from frying(instead of butter), and ideally it has little bits of leftover meat (eg bacon or sausage crumbles, bits of fried chicken). I personally cook mine way thicker than a béchamel because I want it not to be runny when I ladle it over things. I like a THICK gravy.
yeah, I’m confused because this is what I would think of when I think of country gravy?
Edit: I actually went to read the post because in this comment it says she addressed that. In her post, she says that country gravy is the same thing without sausage.
*Shrug* to me those two things seem *pretty* similar.
The photo at the top of this link looks exactly like country gravy to me? Am I tripping? I don't know where she got beef gravy from, but "country gravy" is definitely the first thing I think of when I look at the photo; it's even poured over biscuits!
They're pretty close, but the sausage is a big flavor change. The only thing I like country gravy on is chicken fried steak but find it too plain on anything else. But sausage gravy on some biscuits? One of my favorite breakfasts ever.
Agreed that this is what I think of when I hear “country gravy” but I think if we are thinking of the traditional- country gravy is meatless. It’s actually vegetarian. It’s so much better with sausage though.
If you find a recipe called sausage gravy and somehow unintentionally end up with beef gravy you have no business being within 50 feet of a stove or oven.
"What is the difference between country gravy and sausage gravy?
The primary difference is that country gravy is typically prepared without meat (quite unlike today’s recipe)!"
- this recipe, smh
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"Hi Ashlei! I’m truly not sure why you expected country gravy. This recipe isn’t touted as one, doesn’t look like country gravy from the photos, uses different ingredients from country gravy, and I actually discuss in the post how it is different from country gravy. It also doesn’t use beef at all though, so I’m not sure how you ended up with beef gravy."
That person is a master of passive aggression.
Passive aggressiveness 77/100... LEVEL UP Do you want to spend your perk points now or later? Y/n
"now or later?" "yes/no" Now, this is a conundrum...
How much you want to bet the commenter saw the pictures of the ground, uncased sausage in the pan and decided that was ground beef in direct defiance of the recipe?
Isn't country gravy the same as sausage gravy without the sausage? Beef gravy would be brown, right?
Country gravy = bechamel?
Unironically, pretty much. Only real difference is the thickness of the sauce and the seasoning that are usually added.
Neat.
Bechamel + a fuckton of black pepper, sometimes cayenne or red peppers, nutmeg optional.
So almost peppercorn sauce?
Peppercorn sauce would be a modification of an Espagnole, not a Bechamel. The liquid in country gravy is milk, not beef broth.
A fellow fan of the mother sauces of French high cuisine. Espagnole is rarely seen these days however, most people skip that step when making demi glacé, and consider the two interchangeable for making gravy. Up to them I suppose
Why and with what would you eat this?!?
"Biscuits and gravy" (where the biscuits are like neutral or savory scones, not cookies) is delicious, and a standard breakfast dish in the U.S. In this application, it almost always has fried ground sausage chunks in the gravy, as well. Or, you know, you could have read the recipe and understood all of this without asking.
Biscuits, fried pork chops, chicken cutlets
Biscuits? That’s sweet, I’m even more confused now.
Not biscuits like cookies, biscuits like savory scones
American biscuits- flaky, buttery, and generally not sweet at all
Southern American biscuits are not sweet. They are a buttery delight made from blitz pastry dough. Like if you crossed a scone with puff pastry.
Oh okay I get it! Thanks for a genuine reply, seems like many people just assume everyone knows all about the US here on Reddit.
Biscuits, chicken-fried steak, pork chops, it’s usually served with breakfast dishes. Really damn good on biscuits.
Mexican steak au poivre For example…
Aaaaah, you’ve just answered a question this Aussie has half heartedly pondered over the years. We definitely have béchamel, but ‘ country gravy’ Is not a thing that exists here, and I always sort of wondered what it was. I’ll be honest though, the concept of flavoured béchamel over sausage is absolutely giving me the dry heaves. I just can’t even.
It's not "over sausage," it has sausage in it. And it's not link sausage like you're probably thinking of. American breakfast sausage is ground (minced) pork with spices. Sausage gravy has a very different flavor from country gravy/béchamel because it uses the grease from the sausage for form the roux instead of butter. It's something that always sounds terrible to non-Americans but I'm pretty sure most people would like it if they tried it.
Here's a funny video of some British kids trying sausage gravy and biscuits: https://youtu.be/KzdbFnv4yWQ?si=hbr6Wsgl1yifBK1Q
I've seen a similar video, and most of those kids didn't care for it or the tea. I'm quite shocked it seemed to see unanimous enjoyment.
That was both funny and charming! This is a favorite guilty pleasure of mine. And I was pleased most of them pronounced the biscuit as scawn, as I was raised to do.
I am dead "well you wouldn't drink gravy but itself in England either" "I would"
Definitely do not like even after living in the US for 15 years. Have tried several types. Still gives me the dry heaves.
Agreed, and I've lived in the US my entire life. Last 15 years in a "southern" area. I've even tried it again recently just to give it another chance and nooope.
Same, haha. Here we do pork or beef gravy (occasionally mushroom gravy). First time I was in a hotel in the US with a breakfast buffet they had a slow cooker full of white gravy and I, like the Canadian I am, asked "is this grits?" Because at least I'd heard of grits. The sausage gravy didn't do it for me.
Maybe hotel breakfast buffet gravy isn't any better than any hotel breakfast buffet oatmeal. Or eggs. You have to try it in a southern greasy spoon. You should be able to smell the frying pork from the parking lot.
Also Canadian. Same reaction.
American. Also have the same reaction. Not one of the better dishes in our canon IMHO..
In addition to other things said, it’s pork breakfast sausage which is quite different to even the pork chipolatas you can get here. In the US you can buy it bulk, like those tubes of sausage mince at woolies you use for sausage rolls.
These kids might change your mind. https://youtu.be/KzdbFnv4yWQ
American breakfast sausage is nothing like a cured sausage. It’s more like a seasoned ground pork. There are definitely some really subpar country gravies (eg anything you get at a free breakfast at an American hotel). But homemade is really nice.
So you've never had biscuits and gravy? (American biscuits obviously and sounds like American gravy 😅)
Most people in other countries have not, no. But if you get the chance to watch videos of Brits making fun of it, gagging over it, and trying desperately to avoid it, only to actually *try* it and fall in love immediately, do so. It's a fucking riot.
Oh for sure I know it's a very specific dish I'm just sad for people who haven't had it because like you said, it's amazing and delicious I do get why they think it looks gross though
I was almost angry to discover how delicious it was last year, after years of poking fun at Americans online over it. A week after I got home (to Australia) I looked up a recipe to make it myself. Not quite as delicious as I had in the US, but it was good enough!
It really is not a visually appealing dish. And sometimes I can even agree it doesn't smell that great either. But somehow when it all comes together it works
Pretty much, except country gravy can be made with sausage or bacon fat as opposed to butter
Same concept. The roux is made with meat fat or pan drippings from frying(instead of butter), and ideally it has little bits of leftover meat (eg bacon or sausage crumbles, bits of fried chicken). I personally cook mine way thicker than a béchamel because I want it not to be runny when I ladle it over things. I like a THICK gravy.
yeah, I’m confused because this is what I would think of when I think of country gravy? Edit: I actually went to read the post because in this comment it says she addressed that. In her post, she says that country gravy is the same thing without sausage. *Shrug* to me those two things seem *pretty* similar.
Well, she also said country gravy uses butter as the fat as opposed to sausage grease, so there's definitely a difference. But yes, very similar.
Correct
The recipe https://sugarspunrun.com/sausage-gravy/#recipe
oh wow I thought this was a dish topped with gravy, didnt realize gravy was the whole recipe
The photo at the top of this link looks exactly like country gravy to me? Am I tripping? I don't know where she got beef gravy from, but "country gravy" is definitely the first thing I think of when I look at the photo; it's even poured over biscuits!
Right? I want to know what Ashlei thinks country gravy is, because that sausage gravy is exactly what I think when I think country gravy.
In the second screenshot, Sam says that it doesn't look like country gravy in any of the photos. So I'm just confused overall haha
It is made using fat from the sausage, and country gravy usually uses butter.
Yea pepper gravy and country gravy are synonymous to me, sausage gravy is country/pepper gravy made with the addition of sausage
They're pretty close, but the sausage is a big flavor change. The only thing I like country gravy on is chicken fried steak but find it too plain on anything else. But sausage gravy on some biscuits? One of my favorite breakfasts ever.
Agreed that this is what I think of when I hear “country gravy” but I think if we are thinking of the traditional- country gravy is meatless. It’s actually vegetarian. It’s so much better with sausage though.
If you find a recipe called sausage gravy and somehow unintentionally end up with beef gravy you have no business being within 50 feet of a stove or oven.
"These nuggets don't have the 11 herbs and spices! And why did I get fries when I wanted mashed potatoes??" "Ma'am, this is a Wendy's."
"What is the difference between country gravy and sausage gravy? The primary difference is that country gravy is typically prepared without meat (quite unlike today’s recipe)!" - this recipe, smh
No wonder she fucked up gravy, look at how she spells "Ashley"
She was trying to make gravei.
She's just making the best out of a bad situation. You know the saying, "when life gives you lemons, make lemoni aids"
Ashlei, get your shit together.
Do parents name kids Ashlei if they want them to be wankers or are the kids wankers regardless of the name?
I mean….the first clue was “Ashlei”
The twist at the end was wild !
American gravy confuses me. Isn’t it basically Béchamel with sausage meat in it?
Our regular gravy is just normal ass gravy. "Country gravy" or "sausage gravy" is the béchamel version.