The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy. Its readily available ingredients and hearty nature made it an affordable staple for the low-income working class.
Although the recipe is Biscuits and Gravy it really is a recipe for Country Gravy. I recommend using Bisquick for your Biscuits. Simply follow the instructions on the box and bake while you making this delicious gravy.
In frying pan cook sausage until brown over medium heat. Remove sausage from pan an drain and pat dry to remove as much oil as possible.
Return the sausage to the pan and add flour stir to coat the sausage. Then add milk slowly cooking over medium heat. Cook and add milk until you reach the desired thickness.
History. The recipe for this appears in the 1796 edition of American Cookery by Amelia Simmons, the first known cookbook authored by an American. In 1606, the Mi’kmaq people introduced the French settlers in Port Royal, Nova Scotia to Cranberries.
In a medium saucepan combine sugar and water. Bring to a boil stirring to dissolve the sugar. Boil rapidly for 5 minutes.
Add cranberries and return to a boil. Reduce heat. Boil gently uncovered over medium-high heat for 3 to 4 minutes or until skins pop, stirring occasionally. Remove from heat serve warm or chilled. Makes 2 cups.
Food historians speculate that this originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio’s downtown was famous for Hispanic outdoor vendors called “chili queens.” At Chicago’s 1893 World’s Columbian Exposition Texas-style this was popular, and at St. Louis’s 1904 Louisiana Purchase Exposition the Mexican pavilion introduced other spicy foods. Afterward, proving the world’s fairs’ success in educating Americans, parlors appeared around the Midwest featuring this dish.
According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
Drain water and add iced water and let cool and peel
Making Filling
Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
Mash the egg yolks in the bowl
Mix in mayonnaise, vinegar, mustard and salt
Teaspoon refill the egg whites with the mixture.
Notes
We don’t boil eggs anymore. We now use an egg cooker.
Originating in Native American cuisine, it is now most commonly eaten in the Midwestern and Southern United States, as well as being used in the French Canadian dish pâté chinois (‘Chinese pie’: a dish like shepherd’s pie).
Cream Corn Casserole
This was one of my Dad's favorite dishes. Serves well with baked ham.
Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing.
