Try Uncle Buck's Cream Gravy Mix from Basspro. Not bad, stores well and its easy to make, you just had water or milk and what ever you want to spice it up.
Comes in a waterproof container, which helps keep it dry while on fishing and camping trips!
jtrent6415 wrote: I brown 1 lb of sausage, remove sausage and leave the grease. I usually have to add about 2 Tbs more oil. Add about 1/3 cup of flour and mix with the oil over medium heat. After the flour browns I add about half a skillet full of milk.:-) Whisk until it almost comes to a boil. Turn off heat and add sausage back to the pan. Salt and pepper to taste(I like lots of pepper!). I also add a little onion powder for a little more depth. All of the amounts are guesses, for some people like me it takes a LOT of practice to get decent gravy....
This is my method except I add a tsp of chicken flavoring (bouillon type stuff)
I do my sausage gravy a little different. I crumble the bulk sausage and fry it up. When the meat is fully cooked, I take it off the heat. I leave the cooked sausage in the pan and slowly add flour and stir to coat the sausage with flour. When the sausage is fully coated and put it back on the heat and add the milk. Stir to transfer the coating into the milk. Bring the gravy to a boil and then serve over biscuits. I can't make regular gravy, but this turns out good every time. The left overs I feed to the dog. He loves it also. I too like Jimmy Dean sausage.
I do mine like a few other people on here. (The sausage gravy.)
We don't eat breakfast, so this would be a breakfast for supper type dish for us. Because of that, we probably use more meat than we would if it were for breakfast.
Cook 1 lb of sausage and break it up as it cooks. The sausage I use normally doesn't produce much drippings in the pan, but there is plenty still hidden in the crumbles. Sprinkle flour over the sausage. I start out with about 4 heaping spoonfuls. Stir and if meat is still glossy, add a bit more flour. Keep stirring for a few minutes to cook the flour (I will let it get a bit golden but I don't like to let it get dark). Add in enough milk to cover the sausage and keep stirring until it comes back to a boil (maybe 2 cups?). Let it boil for about a minute while stirring and then turn the heat way down. Continue to stir occasionally and it should thicken up nicely. (This is normally when I would turn my attention to frying up a few eggs in my electric skillet.) Time to taste test - I like to wait until some of the sausage flavor has infused the gravy - depending on the brand of sausage, you may not need any salt at all or just a little bit. I only add in a tiny bit of black pepper since I am not a fan of it. My husband will add more to his plate. I tend to keep it simple with sausage. With ground beef, I'd add garlic and onion and seasoning salt.
Normally ends up that everything is done about the time the buzzer goes off on the oven letting me know my biscuits are done (we like the frozen southern style ones.)
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Bailey - lab mix; Gabby - min pin Nicolas, Mason, Vixen, Peyton, Morgan, & Sealy - the kitty klan Preston - crossed the bridge 7/12/2006, Maddox (6/26/2003 - 7/12/2011)
I mix equal parts butter and flour to make a beurre manie and freeze it in a log.
This is the basis for most any roux based sauce I make including "white gravy".
Sometimes I add crumbled bacon, other times pieces of sausage. A lil sauteed green peppers and or onions( easy to do if you've made sausage and peppers recently) added in then a touch of heavy cream or sour cream or creme fraiche stirred in and I'm done. Got leftover cooked spinach? That can work too.
I do a healther gravy I brown the crumbled sausage then remove it, drain the grease. Towel dry the grease off of the sausage. Put sausage back in pan cover it with flour thoughly, heat it up putting in skim milk stirring a lot I add tabassco sause and when the gravy is thick I put it over busciuts and cover with over easy eggs. this is to die for and my cardiologist doesn't have to be on call when I make it.
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AllisonAndrews wrote: I do mine like a few other people on here. (The sausage gravy.)
We don't eat breakfast, so this would be a breakfast for supper type dish for us. Because of that, we probably use more meat than we would if it were for breakfast.
Cook 1 lb of sausage and break it up as it cooks. The sausage I use normally doesn't produce much drippings in the pan, but there is plenty still hidden in the crumbles. Sprinkle flour over the sausage. I start out with about 4 heaping spoonfuls. Stir and if meat is still glossy, add a bit more flour. Keep stirring for a few minutes to cook the flour (I will let it get a bit golden but I don't like to let it get dark). Add in enough milk to cover the sausage and keep stirring until it comes back to a boil (maybe 2 cups?). Let it boil for about a minute while stirring and then turn the heat way down. Continue to stir occasionally and it should thicken up nicely. (This is normally when I would turn my attention to frying up a few eggs in my electric skillet.) Time to taste test - I like to wait until some of the sausage flavor has infused the gravy - depending on the brand of sausage, you may not need any salt at all or just a little bit. I only add in a tiny bit of black pepper since I am not a fan of it. My husband will add more to his plate. I tend to keep it simple with sausage. With ground beef, I'd add garlic and onion and seasoning salt.
Normally ends up that everything is done about the time the buzzer goes off on the oven letting me know my biscuits are done (we like the frozen southern style ones.)
That's how my mom made it. She was from Marlin TX.
AllisonAndrews wrote: I do mine like a few other people on here. (The sausage gravy.)
We don't eat breakfast, so this would be a breakfast for supper type dish for us. Because of that, we probably use more meat than we would if it were for breakfast.
Cook 1 lb of sausage and break it up as it cooks. The sausage I use normally doesn't produce much drippings in the pan, but there is plenty still hidden in the crumbles. Sprinkle flour over the sausage. I start out with about 4 heaping spoonfuls. Stir and if meat is still glossy, add a bit more flour. Keep stirring for a few minutes to cook the flour (I will let it get a bit golden but I don't like to let it get dark). Add in enough milk to cover the sausage and keep stirring until it comes back to a boil (maybe 2 cups?). Let it boil for about a minute while stirring and then turn the heat way down. Continue to stir occasionally and it should thicken up nicely. (This is normally when I would turn my attention to frying up a few eggs in my electric skillet.) Time to taste test - I like to wait until some of the sausage flavor has infused the gravy - depending on the brand of sausage, you may not need any salt at all or just a little bit. I only add in a tiny bit of black pepper since I am not a fan of it. My husband will add more to his plate. I tend to keep it simple with sausage. With ground beef, I'd add garlic and onion and seasoning salt.
Normally ends up that everything is done about the time the buzzer goes off on the oven letting me know my biscuits are done (we like the frozen southern style ones.)
tomman58 wrote: I do a healther gravy I brown the crumbled sausage then remove it, drain the grease. Towel dry the grease off of the sausage. Put sausage back in pan cover it with flour thoughly, heat it up putting in skim milk stirring a lot I add tabasco sauce and when the gravy is thick I put it over busciuts and cover with over easy eggs. this is to die for and my cardiologist doesn't have to be on call when I make it.
I make a healthier version by not using packaged breakfast sausage. I use ground sirloin and lean (white) ground pork (50-50) for the meat and a can of evaporated skim milk with water to get the consistency I want. 2T of flour or so. Season as you wish with Tony's and a tsp of dried sage or whatever you want. Serve over whole wheat bread or English muffin with a poached egg on top.
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