basic gravy is easy. You just need hot grease, flour, and milk (or buttermilk.)

I usually just crumble the sausage into a pan, get it cookin'. When it is almost done cooking there should be plenty of grease popping around in the pan (if you prefer patties you can just cook them and save the grease in a pyrex until gravy time - I like the chunks of meat in gravy.) You then sprinkle with flour until it soaks up all the grease + a light dusting. Then add in milk - I like a thick gravy so I just barely submerge everything. For normal you want it submerged + maybe a cup. Then you stir, stir, and stir some more. Just before it boils it will go from runny to perfect in about 30 seconds. Remove from heat, sop with biscuits.

11/19/2011 1:48:06 AM

Wow that sounds fucking good

Now I'm starving and all I can think about is sausage gravy and it's soooo easy to make. Decisions.....

11/19/2011 2:03:09 AM

Quote :

"^^^^Please elaborate on your sausage gravy recipe. Like, detailed recipe son. "

My dad's side of the family is from Elkin, NC and eat pork gravy (bacon or sausage) with every meal. every meal. hate on the unhealthiness but we used to slaughter our own animals, etc. and for generations they've made it til their mid 90's - always said it's the stress that kills you. fwiw anyway.

Alright, so the way I make my sausage gravy is thicker with meat and can easily be a whole meal (or calorie-wise two meals). their style is a side dish that means more bacon grease or whatever was left from breakfast with a less flour, more milk kind of blend, that is great for dipping.

For every pound of sausage I go by the rule of thumb of 2+2+2. two cups milk, two cups flour, two tbsp butter. it's really hard to measure it out though. the best thing I can say to do is to get Neese's or whatever (Jimmy Dean's is alright) and brown it as best as you can (old cast iron skillet is best) and start sprinkling on the flour while cooking and it'll soak into the grease (this saves the lumpiness of mixing it later) and also begin melting the butter into it. remove from the skillet and put in a shallow pot and mix in milk until you get the consistency you want (this is totally subjective). add the tony's seasoning OR just a salt/black pepper mix with or without red pepper.

Good gravy is all about the grease. Save any fatty grease like sausage or bacon and you can add it to this to make it even better. you can save the gravy and freeze it. the longer it marinate and the more types of grease you add to it (pork only) make it better.

[Edited on November 19, 2011 at 2:50 AM. Reason : clarity]

11/19/2011 2:44:57 AM

what on earth do you do with 20lbs of sausage, that cant be for personal consumption

11/19/2011 3:15:34 PM

I could easily go through 20lbs of sausage in a few months. Having a big freezer makes buying in bulk really easy.

11/21/2011 6:14:53 PM

frozen, ok i get it, i thought it was for a single meal or something

11/21/2011 10:31:49 PM

Let the feast of a thousand sausages begin!

11/22/2011 12:02:13 PM

Gonna go to the store in the AM and get some Neese's to cook for breakfast

11/22/2011 11:55:49 PM

Part of why the girlfirend is pissed is this post:

Quote :

"basic gravy is easy. You just need hot grease, flour, and milk (or buttermilk.) I usually just crumble the sausage into a pan, get it cookin'. When it is almost done cooking there should be plenty of grease popping around in the pan (if you prefer patties you can just cook them and save the grease in a pyrex until gravy time - I like the chunks of meat in gravy.) You then sprinkle with flour until it soaks up all the grease + a light dusting. Then add in milk - I like a thick gravy so I just barely submerge everything. For normal you want it submerged + maybe a cup. Then you stir, stir, and stir some more. Just before it boils it will go from runny to perfect in about 30 seconds. Remove from heat, sop with biscuits."

I used way too much flour... Kept adding until it looked like it was "all soaked up" but then I added the milk and it turned WAY WAY TOO THICK... Tasted it, tasted like flour. Too thick. So she says obviously you added too much flour. No shit. So what is "all soaked up" if the amount of flour I added still looks greasy, til you add the milk. No shit, as soon as I added the milk it turned into some thick-ass dough. Before the milk, still runny as shit.

11/23/2011 12:10:00 AM

Damn man, fighting over gravy is no bueno

11/23/2011 1:13:23 AM

^^ lol, he forgot to mention you should let the flour and grease cook together for a few to cook off the taste of the flour. You're basically making a roux out of the grease and flour.

11/23/2011 8:48:27 AM

never tried their sausage, but I love their peanut butter cups.

11/23/2011 9:23:37 AM

^ Made me laugh

11/23/2011 12:18:35 PM

Lunch!

12/13/2011 1:57:22 PM