make sausage gravy with me. What we’re going to do is we’re going to start off by browning one pound of sausage. Do not drain it after it’s browned. Okay, so we have our sausage browned. This has a lot of sausage in it. Um we have a lot of hungry boys to feed. If you don’t like as much sausage in it, you can cut down the sausage. Or if you have a lot of people to feed, you could always double, you know, keep the pound of sausage and double the rest of it and have a double batch. But if you like a lot of sausage in your gravy, this is for you. So, what we’re going to do is we haven’t drained it. We’re going to put our 1/4 cup of flour. We’re just going to stir it all up here and get it incorporated and let it simmer just a little bit. Um, that helps take the raw flour taste out of it. What I’m going to do next is I’m going to add 3 to 3 and 1/2 cups of milk. Nice and cooked enough to where it’s not going to taste like raw flour. So, this is a 1 and 1/2 cup measuring cup. So, I’m going to add two of these slowly. Okay. So, I’m going to add the other cup and a half in here. Okay. Okay, guys. The gravy is done. It is the consistency that I like. I added three cups of milk, but if you want it a little thinner, you can add a little bit of that half cup left over until it’s the consistency that you want. I do not add any salt because the sausage makes it salty enough. I like pepper. You can also add onion powder, garlic powder, um, to your taste. And there you have it.
Dining and Cooking