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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sausage Gravy and Biscuits (McIlhenny Company)

"...the fact remains that when a Southerner reaches for a biscuit or a square
of cornbread,  he usually reaches for two, ever mindful of that oft-repeated
invitation to eat: 'Take two and butter 'em while they're hot."

~ John T. Edge, in A Gracious Plenty: Recipes and Recollections
from the American South

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A Steaming Cup of Coffee on Coffee Beans
A Steaming Cup of Coffee...
Peter Sapper
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Chili Ristra, Santa Fe, New Mexico, USA
Chili Ristra, Santa Fe NM
Julian McRoberts
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Starbucks Whole Bean Coffee










50s Style Cafe
50s Style Cafe
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Conner, Gary
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At Breakfast
At Breakfast
Art Print

Hendershot, Ray
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La Belle Cuisine


Favorite Sausage Gravy!

When I discovered Jeff Smith (The Frugal Gourmet) and began reading
his cookbooks like novels it occurred to me that perhaps we were related.
It seemed that he knew exactly how my grandmothers cooked! And he came
closer than anyone I'd ever run across to putting down on paper what they
had been doing in their respective kitchen ever since I was about knee high.
 That made it ever so much easier to comply with requests for my sausage
gravy recipe! And then I would say, 'But you really do need a cast-iron
skillet, and I use more onion, and..." That's how it goes...

Biscuits and Gravy

The Frugal Gourmet Cooks American
by Jeff Smith, © 1987 by Frugal Gourmet, Inc.
Williams Morrow & CO., Inc,


Serves 4 [maybe only 2! Or 1...]

"To many people in this country this old southern favorite sounds like some-
thing cheap or inferior to a real breakfast of bacon and eggs. It actually has
roots in England and was a common meal from early times in America.
I have tasted biscuits and gravy all over the country, and the meals have
ranged from simply inedible to wonderful. St. Louis makes great biscuits
and gravy. Atlanta can do it too [well I should certainly hope so!] Florida?
Forget about it.
The secret to good gravy is the sausage. Use a quality pork sausage that is
low in fat and not filled with heavy seasoning and salt. The dish takes very
few minutes to make and it just make the day.” [Amen, Brother Jeff!]

1/2 pound pork breakfast sausage (bulk)
2 tablespoons chopped yellow onion
[I use about 1/2 of a medium onion.]
3 tablespoons flour
2 cups hot milk [Hot milk will blend
in much better than cold.]
Salt and pepper to taste
[I like to use Cajun/Creole seasoning
such as Tony Cachere’s.]
1 batch of * …biscuits

This dish is made in a frying pan [I think what he really meant to say is
a well-seasoned cast-iron skillet!] Heat the pan and fry the sausage and
onion until the sausage is brown and the onion clear. Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute [but
at least that long, so the gravy won’t taste pasty!] Add the hot milk [whisking]. I heat mine in the microwave. Stir [whisk] constantly until
the mixture thickens and then season with salt and pepper. I doubt that
you will need much salt, but pepper will be a must.
Serve warm over open biscuits.

* Jeff specifies a batch of Harriet’s Southern Biscuits
(recipe included in cookbook).


Stools at Classic Diner with Checkerboard Tiling, New Mexico, USA
Stools at Classic Diner with Checkerboard Tiling, New Mexico, USA
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Hopkins, Ralph...
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This next one may well look familiar to those of you who were
with us early on - by which I mean around the turn of the century.
THIS century, okay? You probably remember the Major...

Sausage, Biscuits and Gravy -
Real Serious

"...the Sausage, Biscuits and Gravy at the Oro Chico Cafe
are to die for. Now, this is not the authentic recipe (I
seriously doubt that Al uses a recipe at all), but... 

(serves 4, maybe)

12 slices bacon
1 pound pork sausage (your choice:
plain, sage, hot, or mixture)
2 tablespoons flour
3 cups milk
salt and pepper to taste
1 1/2 teaspoons Kitchen Bouquet (for color)
2 1/4 cups Bisquick (or other biscuit mix)[!!!]
2/3 cup water
2 large baking potatoes, baked, chilled
1 medium onion, sliced very thin
1 tablespoon bacon drippings (grease)
1 tablespoon butter
8 eggs
Salt and pepper to taste

The night before, or the week before if you wish, bake up a couple of potatoes. No big deal. Scrub the skin, throw them in the oven at 400 F
for about an hour.
Let cool, then refrigerate until ready to use. You might want to open a
beer for yourself, remembering that beer is no longer just a breakfast
drink. Fry up the bacon. Set aside and keep warm. Reserve the bacon
grease in the pan. If there is an awful lot, you might want to put some
in a Mason jar for another meal.
In a small skillet, heat one tablespoon of the bacon grease and a table-
spoon of butter. Add the thinly sliced onion and fry until nicely crisp
and brown. Set aside. Heat oven to 450 degrees F.
In heavy skillet over medium-high heat, brown sausage. Remove sausage
and keep warm. Add flour. Stir into drippings and cook for 4-5 minutes,
letting the flour brown. Add the milk all at once and stir constantly until
thickened. Add Kitchen Bouquet to color (real gravy should not look
anemic, right?). Reduce heat and stir occasionally. Season with salt and
pepper to taste. Return sausage to skillet and keep warm.
Slice up your baked potatoes. Do not bother to peel, just slice them up
and toss into the pan in which you fried the bacon. Salt and pepper to
taste. Brown nicely over medium-high heat.
Meanwhile, make up biscuits. [You know, you could actually make your
OWN biscuits
. It isn't all that difficult!] Mix Bisquick and water with a
fork. Do not overwork. Roll or pat out to about 3/4 inch thickness and
cut with a biscuit cutter (or use a small tin can, from which you have cut
both ends and drained the contents). Place on baking sheet. Bake at 450
degrees for 8-10 minutes, until nicely browned.
And, just to keep yourself busy and out of trouble, fry up some eggs.
Your choice as to how you do them - and remember, this is YOUR
kitchen, so do them as you damned well please. [That's the Major for
you! Some folks called him Major BadAss. Not me though. Nosiree...]
To plate this extravaganza: Split two biscuits, place on plate. Ladle off
a goodly glob of sausage and gravy. Lay a couple-three strips of bacon
over. Slide in a generous portion of the fried potatoes. Strew a goodly
measure of the fried onions over the potatoes. Finish off with a couple
of eggs at the end of the plate. And do not forget the salt and pepper
on the table. [And some Tabasco! Maybe a bowl of pico de gallo...]
This is, after all, SERIOUS food, not health food...
Refresh the coffee.
Al may be a tad eccentric, but he does understand serious breakfast.
The Oro Chico Cafe, Oro Grande, New Mexico. Highly recommended.
Prices moderate. Locale unique in this Universe."


To our dismay, we recently discovered (via Google, what else?)
that the Oro Chico Cafe in Oro Grande NM is no more. Sad.

Featured Archive Recipes:
Corn Biscuits with Bacon and Sage
Sausage Cheese Grits
Sausage and Cheese Strata with
Sun-dried Tomatoes

Sausage and Grits Frittata
Southern Buttermilk Biscuits
with 5 Variations

Spicy Breakfast Sausage
Sun-Dried Tomato Biscuits
with Sausage Gravy

Index - Breakfast Recipe Archives
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