Sausage Gravy

[linny172]

Can someone please tell me how to make sausage gravy(the white kind that goes over biscuits). My dad loves to go to Bob Evans and get this for breakfast. I am going to go se him next week and thought I would surprise him and make it one morning.

 

[piratesmate]

I don't have exact measurements for you because this is just something I learned to make by watching my mother - who also didn't measure.

Use roll sausage, or remove it from the casing if you use regular. Brown the sausage. (You're making a roux (white sauce) using the fat from the sausage instead of butter.) Once the sausage is brown & you have fat running in the pan, add a couple tablespoons of flour. This works easier with Wondra flour because it's ultra-fine, but regular works too - you just need to stir more when adding the milk. Add a couple cups of milk, but slowly, stirring the whole time. Continue cooking for at least a minute...until the sauce thickens. That's all there is to it.

I do the same thing with dried beef, except you fry the dried beef in butter since there's no fat for the roux in that.

 

[donac]

While you are frying the sausage you can also fry some celery and onions that have been chopped fine. It makes a nice addition.

 

[CrazedDisFan]

Here you go step by step recipe with PICTURES!!! Even I could not mess this up and that's saying something!

http://thepioneerwomancooks.com/2007/09/biscuits_and_gr.html

I use regular sausage though, not the hot stuff. We prefer the Bob Evans mild.

 

[linny172]

Thanks for the help. Like the one with the pictures sounds easy enough.

 

[mtblujeans]

We always made a Medium White Sauce from a Betty Crocker cook book:

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Heat butter in saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; then remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Makes one cup so you can multiply the ingredients by how many more cups of white sauce/gravy you need.

We don't eat pork but Jennie-O makes a great breakfast sausage so we fry that up into very small pieces, looking like fried up hamburger, drain that, and add it to the white sauce/gravy.

Note: Sausage is salty and you would need to experiment and adjust salt in the white sauce/gravy so that it is not overwhelming.

I use the same white sauce recipe for creamed chipped beef over toast.