Bill's Sausage Gravy
This is a wonderful recipe! Make as written first! My tips are as follows:
1) I use 1 lb regular breakfast sausage (Jimmy Deans is always good or in bulk from our local butcher)
2) We don't buy whole milk, so I use 2 cups nonfat milk and then the last cup I mix 1/2 c. nonfat with 1/2 c. half and half. But I must say all nonfat turns out just fine.
3) 2 T of butter with the drippings is plent of fat. The extra just makes it that much richer, but I don't miss that.
4) I strongly encourge you to add the flour to the fat as written in the recipe! This is a classic roux and this ensures the gravy doesn't taste "flour-y" or "pasty" -- mixing with the milk is a risk. Let the flour and drippings cook together, whisking constantly, about 1-2 minutes. This gives FLAVOR!
5) The milk/fat/flour ratio is perfect. I heat the milk in the microwave for about 1 minute so it's not too cold. Whisk in slowly. Once in, let come to a nice bubble and boil gently, stirring often. This thickens the gravy. Once you add the sausage and continue to cook, the thickening process continues. Thin with extra milk if too thick. As it cools, it will thicken more, so just add milk if needed.
17 users found this review helpful
Dec. 25, 2011