Gravy


My *one* faithful reader reminded me that there was no gravy recipe with my last post. Sorry, I forget that the gravy recipe is just as important as good biscuits.

The thing about the recipe is that it is more “instructions” rather than amounts.

Sausage Gravy
Sausage
Flour
Milk

Brown sausage, breaking into small to medium chunks. Do not drain. When cooked through and browned, sprinkle flour over sausage. Stir. Continue to add flour until all fat is absorbed. Sausage should go from a “glossy” finish to a “matte” finish. Reduce heat to medium to medium-low. Slowly pour milk until sausage is mostly covered; make sure you can still see the sausage peeking through the top. Continue to stir until slow boil is achieved. Season with salt and pepper. Serve over fresh baked biscuits. Die a slow death from food coma.

A few tips:

Estimate about 1 lb sausage for every four people. I prefer 1/2 mild sausage, and 1/2 hot sausage mix. If only mild is around, be sure to sprinkle in some red pepper flakes or a tad bit of cayenne pepper.

For thinner gravy, use skim milk. The more fat in your milk, the thicker the gravy.

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4 Comments (+add yours?)

  1. Cathi Willms aka "Mom"
    Dec 05, 2011 @ 21:33:33

    You’ll be practicing this when you’re home. πŸ™‚

    Reply

  2. Anna
    Nov 12, 2011 @ 11:38:42

    Whooo!

    Reply

    • lisa
      Nov 14, 2011 @ 19:39:34

      Laura, this picture is disgusting. But I know that the actual substance is known to be extremely delicious. love, your vegetarian friend.

      Reply

      • TallRayofSunshine
        Nov 14, 2011 @ 20:49:53

        Yes, it is delicious for those of us who remain omnivores. If your imagination can allow you to think about it as “soysage”, then feel free to do so. Basic white gravy is possible if one uses butter and flour to make the roux. The biscuits are just as good with butter and homemade jam πŸ˜€

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