quote:

Originally posted by SassyGritsAL

Don’t really have a recipe as I have been making it for about 30 years now. But, here is what I do:

After frying a panful of sausage, I save the grease in the pan, then I take about 2 heaping tablespoons of flour and add to the grease. I then take a fork and mash the flour into the grease and when the flour/grease mixture resembles dark carmel I add milk (remember you can always add more milk but if you get to much its almost impossible to make it thicken). I constantly am wisking the mixture (at med-high heat) and if needed I add more milk. I cook this until it has thickened and then I add crubled up sausage. Pour into a glass bowl and enjoy over hot biscuits.

It takes practice and even now sometimes my gravy doesn’t always turn out the way I want it. Keep trying and enjoying.

Exactly the way I make it also. I have also found that if I am out of milk, which I prefer, I use water and most folks cannot tell the difference.

I also add ground pepper.

Paul E. Smith
Knoxville, TN