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Thread: Need a Recipe for A Good Gravy...

  1. #46
    Elite Member SHELLEE's Avatar
    Join Date
    Jan 2010
    Florida Keys


    ^I've always heard that you should do it that way too.
    See, Whores, we are good for something. Love, Florida

  2. #47
    Elite Member Waterslide's Avatar
    Join Date
    Jul 2010
    out where the buses don't run


    How do I keep missing threads? I never saw this thread got updated. (eta - just noticed this updated today, I thought I missed it from before.)

    Quote Originally Posted by Mel1973 View Post
    I worry about you a little.
    For a good sausage gravy, I would definitely start with a bacon/sausage dripping roux.
    1. Cook sausage (pan, I assume), drain drippings back into skillet (you better have one too!) - set sausage aside.
    2. Add flour a tablespoon at a time. You're gonna want a nice thickish consistency - and you're going to cook it on low (do NOT get impatient with your roux) until it is a beautiful peanut butter color. You WiLL stir it then entire time.
    3. Once you get your roux the peanut butter color, you will begin to whisk in milk/cream. Once you get your gravy to the consistency you want (this is up to you), add your sausage back into the gravy. keep your heat on low. let it cook so the flavors blend/marry up for about 15 or 20 minutes.
    4. serve over biscuit.
    Thank you for that, mel! I really appreciate it. I saw a nice pic of biscuits and gravy going around facebook this past week and was so craving this. I think maybe my problem is with not getting my roux to the peanut butter color, I'm sure it's usually paler than that. I also think that's why it ends up tasting like flour and milk paste whenever I make it. I probably am also rushing the whole process and cooking it on too high a heat setting. I definitely need to try this this weekend.
    Gross, put it away. You could dress beautifully but you gotta be Miss Granny Panty Whore.
    ~Manx Mouse

    Life is a hell of a thing to happen to a person.

  3. #48
    Elite Member Charmed Hour's Avatar
    Join Date
    Jul 2006


    Mel, Gravy Master is liquid browner/thickener. It's seasoned and a little goes a long way. It's very much an East Coast thing. It's been around since the 30s according to the bottle.

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