Almost a year ago Mary got the hankering for some biscuits to go with a dinner she had in mind, but a search in the local grocery stores and markets revealed no biscuit mixes. Mary did then what she has become very adept at doing since we have arrived here in Ecuador – She consulted that source of all knowledge…Google Search! She located a recipe to mix up her own “Bisquick” type mix and made some great biscuits.
You can find that mix recipe on a previous post here: https://johnandmarylivingitupinecuador.wordpress.com/2013/04/08/bisquick-biscuits-in-ecuador/. We have prepared biscuits from this mix on many occasions and they are always great.
But, recently Mary has been craving southern style biscuits and sausage gravy. We have purchased sausages many times from various stores from Manta to Portoviejo to Bahia and all points in between. All of these sausages have been good (some too spicy for Mary’s taste), but none of them had the unique taste we were raised on similar to good old, “Jimmy Dean” or other U.S. style breakfast sausage.
Recently Mary and Susan were shopping in Portoviejo and bought some breakfast sausage at the deli counter of the Super Maxi grocery store. Mary fried some up and they were very good and almost exactly like breakfast sausages from up north. But still – only almost.
After a bit of research on good old, “Doctor Google”, Mary learned that common ingredients in breakfast sausage in the United States are, marjoram, basil, and ground clove. The Spanish name for marjoram is almost the same, “majorana.” Basil is called, “albahaca” in Spanish. And, ground cloves are called, “clavo molido.”
Mary is always buying herbs and spices at the markets and friends coming to Ecuador have graciously supplemented her supply with packets from the U.S. and Canada. Mary broke out her “stash” of less often used spices and we happily discovered that we had all of these extra spices on hand!
So, yesterday morning, Mary whipped up some biscuits and chopped up the remaining sausage. But, this time she fried them up with some marjoram, basil, and ground clove sprinkled in the mix. Those small additions provided the taste buds with just what they had been missing and made a world of difference!
Mary mixed up some flour and water and stirred it into the marjoram flavored sausage to make country style sausage gravy!
Since it was a bit late in the morning, we called the meal a brunch and used that justification to eat far more than two people really needed to eat for either a breakfast or simple lunch!
Last week we published a post about our first meal on our new barbecue and a friend commented, that she wished we had a, “scratch and sniff” app to go along with the post. Believe me, you would love to have that option here too!
Actually, we have some leftovers from yesterday that I believe are calling out to be eaten from the refrigerator right now! So, I better go and check on them here where…
Life is good (Southern style) in Ecuador!