Home Forums Hunting & Shooting Hunter's Campfire Libby's Canned "Country Sausage Gravy"....

1 pound of your favorite bulk sausage (I like homemade country sausage, or in a pinch Bob Evans or Jimmy Dean)
1/4 to 1/2 cup flour
2 cups milk
salt and lots of pepper to taste
Biscuits or toast or homefries or all of them.

Brown sausage (the browner the better) add equal amount of flour to the fat in the pan and stir in milk. Salt and lots of pepper simmer until thick and delicious! Serve over toast or homefries or biscuits. YUMMY!

Ok guys here's how you make good sausage gravy.The ammounts don't matter.You can use more or less sausage,depending on how much you like,I like more.You can use more flour and oil but the more you use the more gravy you will make.

Very lightly brown sausage in a skillet.It won't be anywhere near done.Add some salt and pepper.Add a little olive oil,I usually use about 1/8 cup.Add some flour and stir untill you have a fairly thick paste of mixed flour and oil.

The key here is to have a thick paste.Too much oil and your gravy will be greasy.Too much flour and your mixture will try to stick and burn on the bottom of the skillet.You can just add a little more of either flour or oil to get it right.

Now around here we like browned gravy which is why you didn't fully cook the sausage.If you cook the sausage too long to start it will get too hard while you are cooking the flour.You will now cook the mixture untill it is a dark golden brown, continually stirring with a whisk.

When it is dark golden brown add about 2 cups of milk and continually stir with the whisk on medium heat untill it starts getting thick.Now turn off the heat and add more milk in small ammounts and stir untill it is the thickness you want.Add salt and pepper to taste.I like it with a little bit of peppery bite.

Serve over a steaming hot, split biscuit and enjoy.

Canned gravy, huh? If you think that's weird, try this...

I imagine no bowels are required because it comes back up long before it would be passed on to them.

I make a thin to medium bechamel sauce with butter and flour. When the flour starts to turn color, I add in a 50/50 mix of cold milk and half&half.
Cook until it thickens. Season to taste with salt and black pepper. I usually put in a little bit of fresh nutmeg.

Cook the sausage separately, drain some of the greaser off, and add to the bechamel sauce. Stir to incorporate, and serve over fresh, hot, cathead biscuits.

I make a thin to medium bechamel sauce with butter and flour. When the flour starts to turn color, I add in a 50/50 mix of cold milk and half&half.
Cook until it thickens. Season to taste with salt and black pepper. I usually put in a little bit of fresh nutmeg.

Cook the sausage separately, drain some of the greaser off, and add to the bechamel sauce. Stir to incorporate, and serve over fresh, hot, cathead biscuits.