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AnaTheMuse t1_j5fb8p5 wrote

Reply to comment by Heyhihello04 in [Homemade] buttermilk biscuits with sausage gravy. by 2Late2Go

It's typically white gravy for breakfast dishes. I was just wondering.

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Heyhihello04 t1_j5feo5h wrote

I think it's mostly brown because OP probably cooked the sausage in the pan first, then added the flour and other ingredients to the same pan and that's how it got that color, which is my preferred way.

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blutob78 t1_j5fovj7 wrote

This is exactly why. I’m sure extra sausage as well. Very different from commercial (high volume manufacturers) or restaurants when food costs play a factor. Amount of sausage and cooking process (utilizing the sausage grease- not discarding) to make your pale or blond roux and essentially making a béchamel after adding the milk. This looks solid and delicious! Remember lots of black pepper!

Cheers!

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