Today I decided to cook and all amercian meal in the comfort of my home in rainy old England.
I've always been interested in why you guys over on the west of the big pond always ate biscuits with gravy ..all the time.
In England biscuits are taken with tea, not this concoction from the very bowels of the Island of Dr Moreau
http://www.aocb77.dsl.pipex.com/bb1.jpg
Digging further it seems you are actually talking about scones in a pork sausage meat roux sauce. Maybe. So I thought I'd cook it and further cement the special relationship between the USA and the UK whilst cocking a snoot at the smelly old French to boot. Hurragh ! Mind you, if my roux sauce does not come off I will be concreting our relationship rather than cementing it I fear.
I've just finished frying my sausage meat.
http://www.aocb77.dsl.pipex.com/bb2.jpg
Mmmm crispy ( but not very appealing at all it must be said . You can probably tell I did not have real sausage meat and simply skinned the sausages alive and rolled the 4 together before cooking them in the frying pan. Now the recipe stipulated butter to fry them in but I have gone for beef dripping to make it even more meaty. Perhaps lard would have been even better though.
Next I am going to have another beer and then attempt the scon-sorry, biscuits. I fear I might be meeting my match here as dough and pastry are not my best buddies, the last time I made real pasta it was about 1/2 inch thick and was like eating soggy cardboard.
More photo's to come as I resort to flour power.
I've always been interested in why you guys over on the west of the big pond always ate biscuits with gravy ..all the time.
In England biscuits are taken with tea, not this concoction from the very bowels of the Island of Dr Moreau
http://www.aocb77.dsl.pipex.com/bb1.jpg
Digging further it seems you are actually talking about scones in a pork sausage meat roux sauce. Maybe. So I thought I'd cook it and further cement the special relationship between the USA and the UK whilst cocking a snoot at the smelly old French to boot. Hurragh ! Mind you, if my roux sauce does not come off I will be concreting our relationship rather than cementing it I fear.
I've just finished frying my sausage meat.
http://www.aocb77.dsl.pipex.com/bb2.jpg
Mmmm crispy ( but not very appealing at all it must be said . You can probably tell I did not have real sausage meat and simply skinned the sausages alive and rolled the 4 together before cooking them in the frying pan. Now the recipe stipulated butter to fry them in but I have gone for beef dripping to make it even more meaty. Perhaps lard would have been even better though.
Next I am going to have another beer and then attempt the scon-sorry, biscuits. I fear I might be meeting my match here as dough and pastry are not my best buddies, the last time I made real pasta it was about 1/2 inch thick and was like eating soggy cardboard.
More photo's to come as I resort to flour power.