Preparation:
Heat milk just enough to warm, but do not boil; this can be done in the microwave. Fry sausage (while milk is heating) breaking up with fork (like you would ground beef for a meat sauce) till browned and cooked through. Drain pork and if possible, reserve grease; set pork aside and return grease to frying pan. Add flour to make a roux.
(Roux is supposed to be equal parts of flour and oil, melted butter or pork grease or a combination, cooked over low heat, stirring constantly, do not let brown. I just go by look, usually 3 or 4 tablespoons of each. If it's not "perfect" the gravy can still be easily fixed at the end.)
Cook roux about 7 minutes, stirring constantly. I usually add my favorite seasonings at this point, but it can be done later. Gradually add warm milk, stirring constantly, preferably with a whisk- Cook over medium heat till thickened. Add sausage. Taste and add seasonings if desired. Some of the seasonings can be salt (just a little at a time), pepper, dash of onion and garlic, a couple drops of tabasco for a spicer gravy. Continue cooking until gravy is very thick. If you get the gravy too thick you can always add a little more cold milk at a time until the consistancy is right. Linda/Tenness |
