I rated this 5 stars even though I'm one of "those" ppl that add some extra seasonings, etc. This is a great base for standard sausage gravy though! It all depends on what kind of sausage you use as well. I generally use Tennessee Pride Sage flavor in a roll. I remove the cooked sausage and press the grease out through a mesh strainer back into the skillet (cast iron of course). I wind up sauteing a couple Tblsp of minced onion in the grease and cook the flour in that until it's a nice light tan color. I normally only add 1 T of bacon grease to have enough for the roux process. I like to add a bit of thyme, grnd coriander, grated nutmeg and a sprinkle of cayenne pepper. I add back in however much of the cooked sausage I'm in the mood for. Sometimes all if it, sometimes only half. Either way I freeze any leftovers and it works alright for me. The recipe as written is good; add more "stuff" if you want a lil more flavor :)
Was this review helpful?
2 users found this review helpful
I rated this 5 stars even though I'm one of "those" ppl that add some extra seasonings, etc....