When you learn how to make gravy, you will find many different kinds and a lot lies in your own personal choice. I prefer a gravy with milk or cream made with flour as a thickening in a sausage gravy and a gravy to serve with fried chicken. With roasted chicken, roasted turkey and most beef recipes, I prefer a water gravy made with cornstarch as thickening. Don’t ask me why! This is just my preference.
For some learning how to make gravy is not a necessity. It has been the thought by many as a poor man’s food. Today when so many people are health conscious, it has been one food recipe that many have totally given up in their diets. It is too bad because it is very cheap to make and you can add some peas to it or other vegetables; served over biscuits it makes a great economical lunch. If one does not overindulge in the portion size, it is not bad for the diet.
When I make sausage gravy, sometimes I make it with bulk sausage in the gravy. Other times I will cook sausage patties or sausage links then make the gravy with the drippings. This depends on my mood .If I am having company for breakfast I like to serve a platter of meat. However I decide to do it the first step is to brown the meat; if patties or links are used, remove them from the skillet when done cooking and keep warm. Leave the crumbled cooked bulk sausage in the skillet for sausage in the gravy.
Add about 1/3 cup of flour to the drippings in the skillet (or to the sausage); stir to blend. Slowing add whole milk (3 to 4 cups) stirring constantly to blend. Season with salt, pepper and other seasoning if desired and cook gravy until thickened. Serve gravy over hot biscuits.
Pour off all fat leaving only 2 tablespoons. Scrape brown crumbs loose from bottom of skillet if there are any. Stir in 2 tablespoons flour making a paste with the drippings. Stir and cook until dark in color but do not burn. Slowly pour water into skillet stirring until smooth. Reduce heat and stir until thickened. Season with salt and pepper. Serve over hot biscuits, rice or mashed potatoes.
This is a favorite baking powder biscuit recipe. It is a little different because it has butter instead of solid shortening and eggs in it which changes the flavor and texture. It makes very delicious biscuits!
Preheat oven to 425F degrees.
Sift the flour with baking powder and salt. Cut butter into the flour mixture with a pastry cutter. Add eggs and blend in milk to form a soft dough. Knead a little on a floured board until dough holds together. Roll out to ½ inch thickness and cut with a biscuit cutter. Bake on a lightly greased baking sheet about 20 minutes or until done.