How do you make a good country gravy?

Question

I'm looking for a good country gravy (white gravy) recipe.

Answer 1

.


1-lb of sausage (hot or mild, ground)
3/4-cup of flour
2-tablespoons of butter
4 1/2 cups milk
1-teaspoon of sage
salt and pepper to taste.

Fry your sausage in a large skillet until brown... add flour to sausage and in skillet and mix together... brown flour and add milk.. on medium high, stir mixture often to keep from burning.. add sage, salt, and pepper.. as gravy comes to a boil, it will thicken... if it is too thick, add 1/4 cup more of milk... reduce heat after bringing to a boil and cook for 5 minutes.... this is excellent served over chicken fried steak, biscuits, or potatoes... very economical...

Answer 2

Sausage Gravy and Biscuits


INGREDIENTS:
3 cups milk
6 tablespoons all-purpose flour
salt and pepper, to taste
8 ounces breakfast sausage, regular or spicy
2 3/4 cups biscuit mix
3/4 cup milk
PREPARATION:
Whisk together the 3 cups milk, flour, and salt and pepper, until flour is dissolved. Pour into a skillet. Simmer, stirring constantly, for 15 minutes. Brown sausage in separate skillet, stirring and breaking up until cooked through; drain.
Stir sausage into gravy.
Mix biscuit mix with remaining 3/4 cup milk in bowl until soft dough forms. Drop by spoonfuls onto ungreased baking sheet. Bake at 450° for 10 minutes, or until nicely browned. Ladle hot sausage gravy over split biscuits.
Enough for 10 servings.

Answer 3

I can make it easier for you.

2 Tablespoons of Bacon or Sausage grease
2 Tablespoons of Flour

Brown till it bubbles smoothly and thickens

Add
1 1/2 cups milk
1/2 cup water

Add to above and boil 1 minute or until thicken.

Salt and pepper as desired.

Answer 4

Slap some toast in the toaster and top it with the gravy. If you can wait 20 minutes, make yourself some white rice and throw the gravy on that. No toast? No rice? Microwave a potato (do poke some holes in it first so it doesn't explode) for three minutes or more (depending on potato size/microwave strength) and have yourself a "baked" potato with country gravy! Best wishes--eat up!

Answer 5

My foolproof, truck stop-style cream gravy. I usually serve this over chicken fried steak, hence the reference to fried drippings. I strain the hot oil used to fry the steaks. Adding the bits of deep fried crumbs really adds a lot of flavor to the gravy. In case you're wondering, I've tried using half-and-half, cream, evaporated milk, etc. but my friends and I really prefer the clean flavor and lighter texture of whole milk. Enjoy!

1 medium onion, minced
1/8 tsp. dried thyme
2 medium garlic cloves, minced
3 Tbsp all-purpose flour
1/2 cup low-sodium chicken broth
2 cups whole milk
3/4 tsp salt
1/4 tsp ground black pepper
Pinch of cayenne pepper

Add the fried drippings along with 2 tablespoons of frying oil to a Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and begins to brown, around 4-5 minutes. Add garlic and cook until aromatic, about 30 secs. Add the flour and stir well until combined for about 1 min. Whisk in the broth and scrape any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper and cayenne, bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency) - it will thicken as it cools slightly, about 5 minutes.

Answer 6

I like to use bacon drippings to make my gravy like my grandmother used to make back on the farm, way back when. Simply fry a half pound of bacon or so, remove the bacon, add about 4 tbs of white flour to the drippings, cook on medium heat and stir until until the flour turns brown. Add salt, pepper to taste and about 1 1/2 - 2 cups of milk, continue cooking on medium heat and stirring until it thickens to your desired consistency and turns a light brown. I like to use a small bed spring whisk to keep out the lumps. If it starts getting to thick add a little more milk. Served over home-made biscuits its Yummy-good and real "shirtsleeve eatin" as my grandfather used to say.

Answer 7

make a rouix from butter (unsalted and flour equal amounts of each 1/2 cupeach cook until the flour is cooked not browned.....to this add milk and stir until it thickens start out with i guess 2 cups if to thick add more milk if thin reduce....i dont measure i just make it..this is now a basic white sauce and you can add what you want even make thinner and have cream soup....season it to taste with s&p....if its for sausage gravy and biscuits i use ham base instead of salt....a dash of hot sauce and a dash of liquid smoke and a dash of w/o sauce and bround sausage........add beef and you have what the military calls S>O>S>

Answer 8

just go to wlmaart or a grocery story and buy mcormics out of a mix they have cans to.