Hmmmmm, well. I think that gravy is a very personal dish. And, whether someone likes it or not probably is tied to the region in which they live. For me, this recipe needs improvement. I cut the sausage into slices and set aside, reserving two patties to be crumbled and placed back in the gravy at the end. With the sausage being salty already, I think that the salt in the recipe is too much. I had to use more black pepper for our tastes than listed here and we don't care for the green onions. You have to play with flour and milk amounts so I think that that is understood by most gravy cooks. Also, speed of your wrist (stirring) and heat play a factor. By the way, you can sub ham for the sausage and call it red-eye gravy.
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Hmmmmm, well. I think that gravy is a very personal dish. And, whether someone likes it or not...