Thanks to Chef Storm Hodges for his suggestions and guidence.

Boise Foodie Guild

A couple of weeks ago I was talking to Chef Storm Hodges of Parma Ridge Winery Restaurant about sausage gravy. He makes an awesome biscuits and gravy that are rightly called Best Ever Biscuits and Gravy with a Fried Egg served Sundays for brunch at the winery. And they are that good. I spent many years in south central Tennessee where biscuits and sausage gravy are a mainstay – especially with fresh poke greens. But Chef Storm’s sausage gravy is far superior! Yes it is! Thank you Chef for your suggestion.

Acme Bakeshop Toasted Sourdough Imkproved Sausage Gravy Over Easy Eggs

Acme Bake Shop Toasted Sourdough
with
Improved Sausage Gravy
Over Easy Eggs

Up to now, I always made my sausage gravy, or any gravy for the matter, using a roux of butter and flour. That probably has come to an end. Here is the recipe for the above pictured Toasted Sourdough and Sausage Gravy. (I didn’t have any biscuits…

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