Dean in Eureka, CA wrote:I like gravy, especially country gravy with sausage way too much...
I'm going to have to see if I can find some locally and try it on some bisquits...

Sausage, sausage and more sausage

Yeah!
Sorghum or "sogum" as it's called "in the mountains" an acquired taste. It is available at most Cracker Barrels IF you ask for it. Sometimes the servers are a little confuse and will bring Molassas instead of Sorghum. I was raised (reared) on Sorghum. Some warm it up, add a little baking soda to make it foam. I like it straight with a little butter mashed in and stirred up. The biscuits are there only to hold the Sorghum. Cut each top and bottom into four peices each. Roll your fork around in the sorghum then quickly slap it on the biscuit peice. The biscuit just keeps it from runnin' off the fork.
Now, Sorghum is different from Cane Syrup you find in bottles and sometimes in cans in the markets. Sorghum is often seasonal (Fall) and it makes a BIG difference who mills it. i.e. there's Sorghum then there's SOGUM - Stripped cane etc. etc.
Blairsville, GA has a Sorghum Festival each fall.
Oh, Man. Don't get me started on my Sorghum

If it's not broken, you're not trying hard enough.