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Cook sausage in a frying pan until browned. Remove from pan, leaving about 1 Tbsp. of drippings in the pan. Add 1 Tbsp. of butter and melt at a low heat. Add flour and cook together, stirring constantly. It will mix together and make a nice paste. Add the milk slowly, stirring constantly until it thickens to a gravy. Add back in the cooked sausage and mix together. Season to taste and serve over split biscuits (I use refrigerator biscuits, but you could certainly make a batch using a mix or even homemade).
Jess from Portland, OR
*Note: Vary the flavor by using, poultry seasoning, ground pepper, little pinch of sugar, and red chili flakes. You can also add a sprinkle of garlic powder, onion powder, or smoked paprika too.
Fry sausage (crumble) or bacon over medium heat in a non stick or cast iron skilled, deep enough to add milk mixture after frying up the meat.
Take flour and sprinkle over the meat after it has reached the desired doneness. Continue to cook for a few minutes so that all grease is absorbed. When using bacon I leave about 3 Tbsp. of grease in the pan and pour off the rest.
Sprinkle a pinch of sugar over the meat and season freely to taste with either Italian Spices for regular sausage or poultry seasoning if using Sage Sausage. Season with pepper ( or red chili flakes).
After the flour has had the chance to combine with meat and grease, slowly whisk in milk, half and half or evaporated milk. Continue blending meat/flour mixture .
Make sure that your gravy comes up to a slow rolling boil. It should begin to thicken at this time. Continue to add liquid until it is the consistency of gravy that you like. You must continue to stir the mixture.
This can go from a medium to thick gravy. The trick is to let it come up to the boil, turn the heat down, let it cook for a few minutes, and then shut the heat off
Note: Your gravy will also thicken when it begins to cool down. Whisking in a little pat of butter after the heat has been turned off gives it a little extra richness.
This is a very simple recipe and it goes great with hash browns, fried potatoes, or home fries if you a really hungry! Great on toast too if you don't have time for biscuits. Enjoy!
By Diana Atherton from Las Vegas, NV
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I need directions for biscuits and gravy using bacon grease instead of sausage grease. I try to make it like my grandma use to but mine always taste too floury. She only used about 1 teaspoon of grease then added a flour and water mixture to thicken. I do all of that but all you can taste in mine is the flour!
I taught my son to make "bacon grease" gravy years ago and now he tells me his friends love to come to his house for biscuits and gravy. Most of us don't measure and you won't either once you get it down. I had to make myself measure in order to tell him how much of "everything" to use. Just start with a small batch until you get comfortable.
Use 2 rounded Tablespoons of bacon grease and start melting it in the frying pan, medium heat. Then add 2 rounded Tablespoons of all purpose flour and start stirring and you'll have a sort of paste. Add some salt and pepper at this point, not too much because you can always add more when serving). If you like your gravy brown, then allow the flour to get brown before adding the 2 cups of milk (just brown, not burnt). If you like the lighter gravy, then just allow it to get a bit of a beige color.
Now, start adding 2 cups of milk and stir the gravy until it starts to bubble, keep stirring. This should thicken up nicely. If it's too thick, just add a tiny bit of milk at a time but don't get it too thin. If you'll notice, everything is in sort of equal parts. 1 Tbsp. of each bacon grease and flour to 1 cup of milk. You can increase your amounts accordingly if 2 cups is not enough.
Your gravy tasted floury because you didn't allow it to cook long enough :) We all did that when we were learning! God bless you, hope this helps.
You can make gravy from sausage OR BACON the same way. The way I do mine is I use 2 T grease from either one, 2 T flour. Add the flour to the grease & let it get bubbly for about a minute. Don't let it burn or get to brown, just light brown.