Online recipes were disappointing, so I made my own enough for two and a pot-lick.
To start:
2 rashers bacon, cut up into little bits
2 shallots
2 sausages (I used Moroccan spiced lamb)
Fry all the above in a deep pot, which you will use to make the gravy in. When the sausages are nicely browned on all sides, take them out, cut them up in little bite sized pieces and fry again until done.
Remove all the above from the pot, leaving the drippings behind.
Start sauce in pot:
2 Tablespoons of butter, wait until melted and just bubbling then add
1/4 cup flour, whisk in well until nicely mixed and bubbling
2 cups whole milk, whisk in to roux mix until you have a nice creamy sauce (add less or more milk as preferred)
Seasoning to add - adjust quantities to taste:
1/2 tsp thyme
1/2 tsp sage
salt and pepper to taste
2 crushed garlic cloves
1/4 tsp chili flakes
1 tsp paprika
Pour back into the sauce the removed bacon, shallots and sausage pieces. Simmer for 5 minutes for flavours to blend and then pour over the halved warmed biscuits/scones. Nicer with a salad serving, less guilt!
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
~Elizabeth Berry
