Saturday, July 26, 2008

Makeing a good pan of gravy

Being from the south I hate going to a restaurant and ordering gravy and biscuits and when it arrives the gravy is white and thick almost like paste or as my mom calls it thickening and in some cases where is the sausage? Now I learned how to cook from my mom and granny and they are true southern cooks. I remember my first pan of gravy when I was 15 and you could have actually paved the driveway with it. I would say that now a lot of years later I have mastered making some good gravy.

pepper (optional)
Crumble your sausage in frying pan and cookwhen sausage is done take the sausage out and drain on a paper towel to remove excess grease and to prevent burning.
Add your flour amount depends on how much grease is still in your pan.

Keep a close eye on this. keep stirring and for a good brown gravy you let it get almost to the point of burned you want it to get to a dark brown.

Add your milk and keep stirring as the gravy starts to thicken return your sausage to the pan and continue to stir. If it appears to thick add a little more milk till it is the right thickness for you.

Serve on toast or biscuits


  1. Yup. That's the way my Southern Mama and Grandma taught me to do it, too! Yummmmm....

    I added one ingredient years ago, and always use it. I promise you, what it does is make the gravy even richer, and no hint of why. Pour in just a little brewed coffee. No kidding.

    Something I've always thought was interesting about flour: Adding cold liquid to it, unless it's been well blended and cooked with the fat first, is what makes lumps, as the tiny particles basically explode, and coat lumps of unwet flour with wet. You can add hot liquid to flour blended with butter for white sauce, but cold to cold just gives you inedible lumpiness.

    Oops. Didn't mean to write a whole book here!