For more favor try cooking the gravy in the pan with the sauage. This is a great base to start with. I break up my sauage into small pieces, cook in a 2 qt. sauce pan stirring often. When it gets a little brown I add a tablespoon of butter and my flour. Cook this, stirring constantly. Once it starts to get brown I add my milk, stir until it is thickened the way I want it. If your gravy gets too thick, add a little more milk or water to thin it. Just remember a sauce or gray made with flour will continue to thicken after you quit cooking it.
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For more favor try cooking the gravy in the pan with the sauage. This is a great base to start...