Sausage Gravy

[SunsetBengal]

(01-31-2021, 11:35 AM)Belsnickel Wrote: That's interesting, and I hadn't thought about the fat content of the sausage. I'm a bit of a locavore at times, and we have some great places around here for sausage. Even store-bought, though, I try to stick with Gunnoe's. For that, the ratio I used was spot on (if I had added a little more milk). That being said, I'm sure I will get more of a feel for it as I keep going.

The addition of onion and garlic was something I had seen from some other folks, and I was intrigued by it. I' going to give it a go the next time I make some. This being my first attempt, I just wanted to go "plain" with it, in other words just a lot of pepper.

How can you tell if you need to use more or less of the flour and milk? Is it just based on what you know about the sausage?

Leaner sausage will rend less grease in the pan.  Bass Farms is one of my regional favorites around here.  They seem to use decent meat and flavoring, with a perfect fat content for gravy.  They cost a little more than most, but I feel like it's worth it.  If my aim is to make biscuit sandwiches, I typically opt for a leaner brand to cook patties with.  Cheaper brands often have a higher fat content, which makes for some flavorful gravy, but the meat cuts that they use are often junk and upset my stomach.