Scratch buttermilk catheads topped with homemade American breakfast sausage patties
Smothered with sawmill gravy
Funny thing ~ I didn't even miss the eggs
Smothered Pork Chops with Onion Gravy Recipe at Nola Cuisine
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Dinner tonight was pure comfort food! I made Smothered Pork Chops with
Onion Gravy, and it hit all the right notes. Thick, seasoned chops were
seared off ...
2 months ago
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6 comments:
I don't believe I'd miss them either - both the biscuits and the gravy look outstanding.
Sausage, biscuits and homemade gravy is definitely some of the best eating there is!
John, when you are making your sausage, what cut of meat do you prefer to use?
depends on what kinda sausage i'm making, ron ... when making breakfast sausage i use all pork, and use pork butts. if making hot links or andouille i'll mix some beef or venison with the pork 60/40 pork to beef, and use chuck for the beef. all cuts untrimmed ... lean sausage is not good eats.
I like your philosophy of grinding your own sausage. It provides you with so many more options and you definitely know what you're getting.
Thanks, John.
i buy pork butt when it goes on sale for $.99/lb & make sausage. last time i checked, a 12 oz roll of jimmy dean sausage was about $4 ~ you do the math. i'm frugal (cheap) ... that's my philosophy.
John, I would not call that being "cheap" at all. It is more of being an educated consumer, which many of us need to be. If more of us adopted those same traits, many in this country would not be in the position that they are in currently.
More power to you, my friend!
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