Good base recipe. I agreed with many others that the ratio of sausage was WAY high - even doubling the milk/flour, I could've used about 1/2-2/3 of the sausage. It was also on the too thick side, but that was an easy fix. Just slowly added more milk, and voila.
I can't help wondering if some of the people with the flour clumping tried to mix the milk and flour together, rather than slowly adding the flour to the cooked and undrained sausage before adding milk. It makes close to a roux, and is never lumpy. It was actually the first time I had done it this way instead of separately, and I was thrilled to find how easy it made "lumpless" gravy.
Also, use a good quality sausage (avoids too much grease), and I noticed letting it sit on warm and stirring while I was making the biscuits let more of the sausage flavor permeate the gravy. If it went straight to the table, the gravy would've been much blander.
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Good base recipe. I agreed with many others that the ratio of sausage was WAY high - even...