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!
blutob78 t1_j5fovj7 wrote
Reply to comment by Heyhihello04 in [Homemade] buttermilk biscuits with sausage gravy. by 2Late2Go
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!