(01-31-2021, 11:03 AM)bengalfan74 Wrote: I add a can of evaporated milk to mine every once in awhile for a change, gives it a little sweeter flavor.

(01-31-2021, 11:03 AM)Synric Wrote: I use 1/3rd cup of flour and 3 cups of milk. The trick with the flour is to mix it into the sausage before you add the milk until you cant see any white then add the milk salt and pepper.

(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.

(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.

(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?

(01-31-2021, 11:49 AM)SunsetBengal Wrote: 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.

(01-31-2021, 10:27 AM)Belsnickel Wrote: I made sausage gravy for the first time, today. Now, I was born in PA to Yinzer parents, but I've lived almost my entire life in VA. All of this is in Appalachia, so there are cultural similarities, but things do change when you cross the Mason-Dixon. My parents never really made sausage gravy, though my dad liked it. I love the stuff; far more than I should as a diabetic. Anyway, I finally decided to make my own and this snowy Sunday was the perfect day to do it.

And yes, those are two over-easy eggs on top, which is a delicious thing to add if you've never tried it. Came out a little thicker than I'd have liked. I did 1 pound of sausage, 1/3 cup of flour, and about 2 1/2 to 2 2/3 cups of whole milk. The flavor was spot on, but I think a little more milk may be necessary. I was also rather generous with the pepper, but I got the amount right because the flavor was great.

Anyway, who else is a fan of biscuits and gravy and what are your tricks? I did a simple one for my first foray, but I have seen additions of things like cayenne, garlic, onions, etc. Anyone get experimental with their gravy?

(01-31-2021, 12:26 PM)HarleyDog Wrote: My wife said, “that looks yummy.” I say, “keep your damn sausage gravy away from my woman!”

(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.

(01-31-2021, 08:25 PM)NATI BENGALS Wrote: Don’t ruin good gravy with shitty store bought biscuits.

Make “drop biscuits”. I’ve experimented with them a handful of times. Nothing too complicated. Designed for ease. Not as easy as cracking open a package of biscuits but more than worth the effort IMO.

(01-31-2021, 09:03 PM)Belsnickel Wrote: I'm just not adept at baking. I got my father's skills in the kitchen, which involved throwing shit together, and doesn't really work for baking things which requires a bit more precision.

I've contemplated trying to bake biscuits, though. That and cornbread.