Home Forums Hunting & Shooting Hunter's Campfire How to make sausage gravy

Sausage, flour, milk, salt and pepper.
No water, no bacon, no cayenne, no remove the meat etc… probably the simplest thing in the world to make and you retards are making it complex.

Stick to poptarts and Capt. Crunch.

I use a little garlic powder, bitch.

Little garlic powder is a nice touch.

I’ve taken to Montreal Steak seasoning on fried taters for breakfast.

Hold into the mango chutney. Sheesh!

No need to remove sausage after browning it. Add the flour and mix in with the meat and cook for a few minutes before adding milk. Use Lawrys seasoned salt and plenty of pepper.
Biscuits on plate first, covet with gravy, then cover the gravy with 2-3 over easy or sunny side up fried eggs.

S cum lord finally has the answer

Lol

Hah!

Tag.

Everything's better with bacon.

Cast iron is a given.

Sounds good, making me hungry.

I cook the (cheap) sausage, remove from pan, add flour to soak up the grease and brown the flour. I prefer dark gravy. You can brown as dark or as light to your taste. When the flour is browning, add salt and pepper, stirring often to get a uniform color to the flour. When ready, add the sausage back in then add milk and water stirring to prevent lumps. Keep adding liquid until you get the desired thickness. I like a few dashes of Texas Pete and a cup of coffee added to mine.

Like everyone else said, cook your sausage, remove it from pan, stir in flour and make a roex, salt and pepper to taste, add milk and break up or chop up your sausage and add to the mix. I never measured anything, just eye ball till it looks right.

^^^ This ^^^

I crumble up 2 or 3 already cooked sausage patties and add it along with a pretty healthy dose of extra sage and black pepper when the gravy first starts to boil.

Pour over 4 biscuits (big biscuits not the small ones) torn into bite size pieces.

(Pioneer gravy mix is sold in two different size packages -- one makes 2 cups of gravy, the other makes 4 cups -- I use the 2 cup size when it's just me)

Edit : Also, Pioneer brand gravy mix comes in several flavors / types ... I always use the one that says "Sausage" flavor on the front of package.

If you guys want to improve your recipes, swap the milk for half and half….

Same with all “milk” gravy recipes….

You have to have enough liquid grease to make a roux, and then the more you 'burn' the roux the more taste you have, get it brown. You need enough grease to make the flour like pancake batter to brown. Usually 4 or 5 pieces of bacon will give enough for 2 heaping table spoons of floor. Sausage doesn't give up enough grease by itself, neither does venison, so you need to add bacon grease, veg oil or lard to make the roux.

Obviously you can just make the bland white gravy like in a restaurant, but that's not grandma's or the old camp hand's gravy.

This morning bacon gravy.

Thought I got a picture of the roux browned but I didn't, lots of pepper and salt, the old hands on camp called it pepper gravy.

1 LB. bob evans breakfast sausage 1/4 cup flour diced onions,1/2 teaspoon garlic,pepper. 2 cups milk.