Join Date: Oct 2006
Thanked 2 Times in 2 Posts
Mentioned: 0 Post(s)
Quoted: 0 Post(s)
Feedback Score: 0 reviews
Making sausage gravy is a skill that takes years to perfect with that being said I'll tell you how and your just going to have to do it till you get it right.
First fry sausage in a large Iron skillet (kitchen large, not camp large).
I like alot of sausage in mine I use 4 patties this is to much for some people.
Crumble the sausage into pieces leaving the fire on low under the skillet, that sucker needs to be hot!
Set sausage aside for now
Hot skillet, take a fork and loosen the sausage that is stuck to the bottom of skillet, most sausage has planty of fat therefore plenty of grease but if the skillet looks a little dry put in some oil.
Start with about a cup of flour stiring it in slowly, untill you have a good rue, this is an important step if you like your gravy darker cook the rue longer, I like my gravy light I dont cook it so long.
Now get a gallon of milk and fill to about an inch from the top of skillet.
You have to stand over it and stir it to keep the rue from burning, slowly adding the sausage as the gravy is thickening!
Thicken gravy to your own liking, I like mine not so thick, soaks into biscuts better!
This is how I do it and it turns out very tasty, but as I said before it takes practice to get right.
As far as corn bread goes a box of Jiffy corn bread mix is about as good as it gets!
Last edited by Big Tone; 02-04-2007 at 05:09 AM.