Best Sausage Gravy

Roux.

I squeeze a lb of Bob Evans Hot Sausage into a skillet, use a spatula to break it all up and brown. I sprinkle in 3-4 tablespoons of flour and stir until makes a nice meaty brown rue. Add whole milk and stir constantly over a med-med/high heat until it bubbles and thickens to your liking. Taste and salt to taste.

You can use whatever sausage you like, it's all personal taste. I also don't mind a few to a dozen shakes of hot sauce if everyone else sharing is tolerable of the heat.

I like knowing I am eating the same food my grandparents did with next to nothing added.

As far as I know any rue with milk added is a gravy of some kind. Season it for the intended use. Biscuits and gravy need pepper I think.

I use three tablespoons of butter and three tablespoons of flour and go from there. Want it dark? Cook it longer before adding the milk.

Now in a pan with sausage grease I would add extra flour to soak up that taste.

apr67 wrote:
Real gravy is so easy, you will hate yourself when you make it the first time without the can or packet.

I follow this basic recipe https://thesaltymarshmallow.com/best-sausage-gravy however I use more back pepper and I add red pepper. To me, gravy is a way to get pepper into my mouth.

I agree with you. It's a piece of cake. All you need is a little oil or butter, milk and flour. Any other seasoning is your choice. The secret is to add the milk slowly. Pour a little in the pan and let it warm up so it won't lump when you incorporate it. Some I know heat their milk in the microwave but it doesn't take long for that milk to warm in the pan. Slow and steady, Freddy.

Here's your link in clickable form.
Best Sausage Gravy

I use a light olive oil instead of butter for health reasons. I have even used half olive oil and half butter. It's all good.

Real gravy is so easy, you will hate yourself when you make it the first time without the can or packet.

I follow this basic recipe https://thesaltymarshmallow.com/best-sausage-gravy however I use more back pepper and I add red pepper. To me, gravy is a way to get pepper into my mouth.

Believe it or not, I chop a couple tablespoons of onion real fine. Saute them in the sausage fat pretty dark, not burned. Then add the sausage back in the cast iron skillet and sprinkle with flour and mix in till it becomes pretty sticky. Then add milk of your choice. In our family we use unsweetened soy as my son is deathly allergic to dairy products(not lactose intolerant, deathly allergic). I just slowly add milk and stir it in. It will be thin til it absorbs some of the flour and fat mixture to thicken. Then I add more milk to get it to the consistency I'm looking for. I know that most have a 50-50 flour to fat ratio...........I just guess. Salt and pepper to taste

Bob Evans has the best SG. Can buy large packs at GFS.

chef mate is really good-i couldn't think of the name

ford coupe
Agreed. Chef`s Mate is ,I think, even better.
But it comes in a BIG can. It will freeze up good and lasts.
At Costco and Smart and Final. Also @ Winco

libbys makes a rtu sausage gravy available at dollar general 12 oz can not as good as homade but darn close