Sausage Gravy

[*bengalfan74*]

(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.

Me too

I often make bacon grease gravy and as you say just wing it on the flour and milk. I've seen people add just about everything to it. Bacon bits, bologna, the Buddig corned beef, and so on.