01-31-2021, 11:35 AM
(01-31-2021, 11:23 AM)SunsetBengal Wrote: 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.
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?
"A great democracy has got to be progressive, or it will soon cease to be either great or a democracy..." - TR
"The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." - FDR
"The test of our progress is not whether we add more to the abundance of those who have much; it is whether we provide enough for those who have too little." - FDR
