Jaymes Posted December 17, 2009 Share Posted December 17, 2009 Rancho: sausage gravy ain't rocket science, you don't need a mix. Fry up a bunch of sausage in a cast iron skillet. Remove and set aside. Reserve enough of the fat in the pan to make a roux. Add a few tablespoons of flour and whisk over medium heat. Add a bunch of black pepper. Add whole milk, whisking entire time. Once the liquid comes up to boiling point you can judge thickness. Once it is as thick as you like it, take some of cooked sausage and crumble it into the gravy. It is very easy, it took me longer to type this than it takes to make sausage gravy. OMG!!! That's the exact same recipe I gave upthread!!!! Are we related??? However, I do feel the need to point out, again as I did upthread, that the stuff from a packet, while obviously inferior in taste and texture, is much better for you than sausage and grease. Especially if you're going to eat it often. Quote Link to post Share on other sites
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