Just to add to/complicate things:
Over here, sausages might be accompanied by an onion gravy. I've not heard of cream being added, but I can see that working.
The sausage here is bulk/loose pork sausage, browned and broken up in the skillet, like ground/minced beef might be browned and broken up for a dish.
So your biscuits and gravy would bechamel sauce and scones? I thought rascal ate weird breakfasts, but at least he dunks his biscuits in a mug of tea
I thought I was perfectly clear: Our biscuits are like scones, but definitely not scones, and our scones are very much like scones, but not exactly like scones. But they're scones.
Make sense?
with crumbled American Italian sausage in it.
No, no, no. Close, but no. American breakfast sausage isn't Italian sausage. Not by a long shot. There are probably people who like to change things up and be edgy with it, but that would be far out of the norm.
If you had to pick one flavor profile for American breakfast sausage, it would be sage. Sage and pepper. That's what I taste more than anything else.
It's sold in one pound tubes, and it's either browned and crumbled in a skillet, or rounds are sliced off and fried.
Popular brands where I live are Bob Evans, Jimmy Dean, Weber's, Purnell, and Tennessee Pride, as well as a ton of locally-made brands. As the world is a much smaller place now, you'll find the big national brands have expanded into other varieties, including Italian, but that wouldn't be used for breakfast gravy normally. That's more for red sauce, on a pizza, lasagna, that kind of thing.
Our mashed potatoes topic turned into a gravy topic, which is turning into a sausage topic!
