Lemons750
Glenpool
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Joined: 04/25/2010
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I don't measure anything when I make biscuits and gravy because it always depends on how many show up.
But I usually fry bacon or sausage and remove the meat. I use the higher end meat with less fat so I don't pour much off. but you don't want to use a lot of grease. When you add flour you want it to be moist - if it is dry you have more flour then grease and that don't work (I never throw away the grease I pour off... just in case. I add pepper with the flour but taste before adding salt. most of the time you don't need it as the drippings have plenty.
I stir with a wire whisk. Lumps of flour are not my thang.
Let the flour simmer for a little bit - when you notice it getting a little darker start adding milk. The secret is to add the milk slowly as you stir. That way you don't drown your gravy.Let it thicken then add more. When it is taking longer to thicken then stop with the milk and just stir to the thickness you like and it's ready!
Perfect gravy every time. The biggest mistake made with any cream gravy is adding the milk too fast.
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wayrid
Elsberry, MO
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Joined: 11/11/2004
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Two tablespoons flour, two tablespoons oil,bacon grease etc. one cup of milk. always perfect.
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Mountain Mama
N. TX
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Joined: 03/28/2008
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wayrid wrote:Two tablespoons flour, two tablespoons oil,bacon grease etc. one cup of milk. always perfect.
That would be enough for me...what are the others going to eat??? LOL! (I know you can adjust recipe to make more!)
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SWMO
Southwest Missouri
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Pioneer makes a good store bought. For scratch I fry a couple of inches of a sausage roll and remove it to cool. I them add enough oil to make 3 tablespoons of fat and add 3 tablespoons of flour. Cook it 2 or 3 minutes to get rid of the flour taste and then start adding milk, about 2 cups total, until its thickened, 2 minutes or so. If you have a problem with milk use coffee creamer.
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Grub
Pierre
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Joined: 07/13/2011
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1\3 a tube of sweet Italian or mild sausage (in the tube)
About 3 cups whole milk
1\2tsp poultry seasoning
1tbsp ground black pepper
1\2tsp salt
1/8th-1/4 cup flour
Warshire sauce(juice? haha)
Red Devil hot sauce or any liquid hot sauce
Brown the sausage in a steel skillet (no Teflon!)
Add flour and reduce to low heat, scrape all the brown stuff off the bottom of the pan then add milk and seasonings (don't add hot sauce or warshire sauce yet)
Reduce to low\medium heat and STIR STIR STIR, scrape all of the brown stuff off the bottom of the pan while you're stirring, this will thicken the milk and add flavor.
Continue to add milk as the mixture thickens so you end up with the desired amount. I usually end up with 4-5 cups total added for 3 people with little left over.
Once the mixture thickens start adding war shire sauce in 2tbsp amounts then balance it out with the hot sauce, this part is soley done on taste so you can make it as salty or as spicy as you want.
This recipe feeds about 3 or 4 people depending on how thick you make the sauce. Total cook time for the sauce is about 45minutes from start to finish.
* This post was
edited 02/06/12 10:17am by Grub *
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tahlmeyer55
Cape Coral, FL
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I always make my gravy in an old iron skillet. Sometimes pork sausage, sometimes not. If no pork sausage use bacon grease, add flour, stir until flour starts turning brown, add milk slowly, stiring constantly until it thickens. I know there are a lot of mixes out there, and thats fine if that's what you want, but home made, if you have the time is always better. Oh, and I never remove my pork sausage before I make my gravy, just add your flour into the skillet with your pork sausage. You will have to work with the amounts according to how many people you are serving.
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Ole Man Dan
Gadsden, Alabama
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White Gravy, Brown Gravy, Saw Mill Gravy, Red Eye Gravy...
All are better homemade. No chemicals...
With practice you can make any of these almost as fast as opening a package of gravy mix,
then making it in a skillet.
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Cruzette
Santa Cruz, CA
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Joined: 01/18/2004
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I like to fry up some Jimmy Dean Hot sausage. Makes for a spicier gravy. Do not drain the grease off (add a little butter if you need more grease). Then sprinkle the meat and grease with "Wonder Flour" coating well. Wonder Flour is made for gravy and doesn't lump up like regular flour does. Brown flour slightly.
For a richer flavor I use half and half for the gravy. Slowly pour in the half and half a little at a time, stirring well. Keep adding the half and half until the gravy is the consistency you like. Season with black pepper (I like lots of pepper).
Pour over fresh homemade biscuits!
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inflt48
US
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Joined: 02/23/2011
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Cruzette wrote:I like to fry up some Jimmy Dean Hot sausage. Makes for a spicier gravy. Do not drain the grease off (add a little butter if you need more grease). Then sprinkle the meat and grease with "Wonder Flour" coating well. Wonder Flour is made for gravy and doesn't lump up like regular flour does. Brown flour slightly.
For a richer flavor I use half and half for the gravy. Slowly pour in the half and half a little at a time, stirring well. Keep adding the half and half until the gravy is the consistency you like. Season with black pepper (I like lots of pepper).
Pour over fresh homemade biscuits!
x2 Jimmy Dean Hot makes the best, absolutely the best gravy. Contrary to the branding, it really isn't hot, just spicy enough to set it apart. Awesome good!
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Dianne and Tom
New Bern,NC
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past-MIdirector wrote:I started using Southeastern Mills Country gravy mix, the old fashioned peppered gravy mix with sausage. I fry fresh sausage adding onions, peppers and seasoning to the gravy. Package makes 3 cups.
I tried that brand today,its "sausage flavored" and I even added some jimmy Dean sausage crumbles I had and it didn't really have any flavor,so on to find something else or else just try to make my own!
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