Sausage Gravy

[SunsetBengal]

(01-31-2021, 11:05 AM)Belsnickel Wrote: Hmm. That definitely seems interesting.


So I did that with the flour, but I used less milk than you. That is probably where I need to make my adjustment. I also added the milk about a 1/2 cup at a time, making sure to get everything mixed together well.

I've been making gravy since I was a kid.  After a few batches, you may decide to just toss predetermined amounts of ingredients out the window.  What I quickly discovered is that every batch develops differently.  For example, the fat content of sausage varies a bit from brand to brand.  A fattier sausage will absorb more flour, thus requiring more milk, and producing a greater volume of rich tasting gravy.  Whereas with leaner sausages, like Jimmy Dean for example, I like to cut back on the flour and milk, or risk producing a bland gravy that buries the flavor of the meat.  I like mine with plenty of pepper and also some onion powder and granulated garlic cooked in.