Sausage Gravy Popular Recipes

Tuesday, May 3, 2016

Sausage Gravy

"Grandma's very own! Adjust the milk to the thickness you want. Works with bacon, too. Serve warm over freshly baked biscuits!"

Ingredients :

1 pound floor red meat sausage
three tablespoons all-motive flour
three cups milk

Instructions :

Prep : 10M	Cook : 12M	Ready in : 30M

Place sausage in a large, deep skillet. Cook over medium excessive warmness till calmly brown. Remove sausage, drain and set aside.
Pour off most of the fats from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and upload flour. Using a whisk, stir vigorously until roux bureaucracy, scraping backside of pan. Reduce warmth to low and let roux cook at the least five mins, stirring sometimes. Grandma constantly "burned" hers a little on cause.
Add milk in a move, whisking the whole time. After adding about 2 half cups, flip warmth to medium and keep cooking, stirring constantly. Bring gravy to a boil and prepare dinner to desired thickness. Add more milk if a thinner gravy is desired. You might also upload some of the cooked and crumbled sausage to the gravy.

Notes :

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