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Davids Sausage Gravy For Biscuits

Yeilds: about 1/2 gallon

1.5 sticks Butter
0.75 lb ground sausage
1.5 cups Flour, AP
4 tsp Salt, Kosher
1/2 gal+ Milk
Lots Black pepper
  1. Brown sausage in 3 qt sauce pan.
  2. Leave grease and remove sausage from pan. Set sausage aside.
  3. Add butter and allow to melt.
  4. Whisk flour in until blended.
  5. Add salt and pepper
  6. Add milk in stages, making sure to whisk it creamy (no lumps) before adding the next stage.
  7. Add sausage.
  8. Allow gravy to thicken, whisking occasionally.
  9. Remove and serve while still seems thin, because it will thicken as it cools

Reheats very well. If too thick add a bit of milk or water.

size: 774 bytes    file modified: 2019.4.2