Miss Nerva's Dixeland Sausage Gravy

Comments: 13

Dorine H. May 19, 2008, 5:01pm EDT

Lindy, go ahead and make it! Just tell yourself it has to be saved for special breakfasts, such as Christmas. That's what I do. But in my family, it's made with bacon drippings instead of butter, for added flavor. And since I don't like tasting the can, I never use canned anything for cooking (yes, I really can taste it in the finished product), I use fresh whole milk.

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Leah Christensen May 19, 2008, 5:05pm EDT

Oh boy, do I ever want some of that!!! I was just sitting here thinking I should go somewhere for sausage, biscuits and gravy, and then I realized I'm back in Canada, and there's no place to get it!!! AARRGGHH!!!

THANKS for posting this reipe.

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LaRue B. May 19, 2008, 5:54pm EDT

Donald, if we lived closer I would challenge you to a 'throwdown'. But, I was taught by some of the best cooks around, all of them country girls--Grandma, Mama, Great-Grandma, my mother-in-law, my grandmother-in-law, my cousin Hilda, and several of the cooks in our restaurant.
I'm sure Miss Nerva's is fine too. The major difference is the onion.

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**AngelEyez** a. May 19, 2008, 6:23pm EDT

mm sounds yummy

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Jennifer J. May 19, 2008, 6:29pm EDT

The guys at work were complaining today that they haven't had and biscuits and gravy for too long. I will have to try this one.

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Dorine H. May 19, 2008, 8:24pm EDT

Leah, you still have an invitation to visit me, you know. Once given, it is always valid. :-) I'll make you some of mine with the bacon drippings.

Donald, LaRue (such a good southern name!), let's make that a three-way throwdown! Double dog dare ya!

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Adele G. May 19, 2008, 8:37pm EDT

My husband makes similar gravy using bacon drippings and whole milk. But, I only let him make it for special occasions. He also makes bacon gravy the same way. Has anyone ever made chocolate gravy??? It's very big in this part of the south but I don't really care for it.

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Walker Bennett, SF Author May 19, 2008, 10:14pm EDT

I make sausage, biscuits and gravy at least once a week. I lived in the south for over 20 years and developed a love for it it (almost as strong as my love of scrapple). I hate grits, but SBG is a staple of life as is country ham with redeye gravy. My recipe is almost identical (except for the onions and I use half and half).

I've spent most of my life either living on farms or in a rural area. I have had farmer sausage since 1970. My local IGA (across the street in Arizona) make THE BEST country sausage I've ever had.

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Bonnie N. May 20, 2008, 12:49am EDT

I've been making this for years, just not with the onions and I use whole milk.

Thank you

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LaRue B. May 20, 2008, 8:19am EDT

Dorine, Donald, we have a volunteer judge for throwdown. Mike says he'd judge that contest and sausage is better over biscuits.

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Dorine H. May 20, 2008, 9:44pm EDT

Yes, sausage is better over biscuits. Grits (yum!) want red-eye gravy. And scrapple wants toast and homefries. Fried apple are nice with scrapple, too. So let's have that throwdown! I don't think I've ever had sausage gravy with onions but I bet that's good.

So when and where do we meet?

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Risa G. May 28, 2008, 4:47pm EDT

That sounds so good. Thanks.

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Miss Nerva's Dixeland Sausage Gravy

Comments: 13

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