Sausage Gravy

From: Barzcowgirl

On Feb 8, 2010

This too is the same recipe I use for gravy. But, I learned something I am excited to try. Cooking the flour with the sausage. I have always poured the milk in my pan, leaving a little milk in the bottom of my cup, added a couple tbsp of flour in the leftover milk and mixed that together and then poured that into my pan. I did read a couple of reviews on lumpy or thin gravy. You never want to add a thickener (you could also use corn starch) to a hot liquid. It will never mix right. Add it to cold or room temp liquid even if it's just a touch of water, before adding it to the pan. bring it to a light boil and then back the heat back down to a simmer and let it thicken. Then it will thicken with out lumps or if you've made your gravy and feel its too thin, you can use the same method. But don't jump the gun too early on adding extra flour, once it starts thickening you may find it too thick!

From: Meghan

On Jan 2, 2010

I used only 3.5 cups of milk as it seemed like a bit much, lucky I did because I fear it would have been too runny with any more. Overall a nice creamy sauce.

From: Denise!

On Mar 26, 2002

I've been making this exact recipe for years and my family loves it for Sunday breakfast. The only thing I add is just a pinch of salt. I also cook the flour and sausage for 2-3 minutes before adding the milk to burn off the "floury" taste. Great recipe!

From: B Marlatt

On Mar 10, 2002

This is a great breakfast, for more flavor try leaving a tablespoon of the grease in the gravy and for a kick try cayenne pepper. Mmm good!