jinman
Rest in Peace
- Joined
- Feb 23, 2001
- Messages
- 21,008
- Location
- Texas - Wise County - Sunset
- Tractor
- NHTC45D, NH LB75B, Ford Jubilee
I think I'm a great gravy maker, but that's just because I make it like Mom did and she was the world's best.
I start with sausage or bacon. Of course, patty sausage may have to be "convinced" to give up enough grease to have for gravy, but bacon will have much more fat than you need and require pouring off some. I like to chop up at least one cooked patty and put it aside for the gravy. I add flour according to how much oil I have. Sometimes, I add a dash of olive oil if there is not enough oil from the sausage. The flour should become completely wetted so that it doesn't clump up on your spatula. Keep that flour stirred in the heated frying pan until it turns brown and almost looks and smells burned. Put in the chopped sausage and stir it around just before adding the milk. I normally add at least 6 oz of milk when the flour is browned. Don't drizzle it in, pour it in all at once and start stirring. The brown flour will have a lot less chance of clumping if you pour in that milk and then start stirring with the spatula. As the gravy cooks, listen to the bubbles. As the gravy thickens, it will leave a trail behind the spatula as you stir. If you want a slightly longer cooking time and more control of thickness, just add a couple of ounces of water. Don't add more milk. The milk and flour solution has to cook together and adding more fresh milk will ruin the gravy's taste.
When the bubbles start to pop and you leave a nice trail behind your spatula, the gravy is ready to be poured into a bowl. At this point, you can add salt and pepper, but I prefer to let everyone add their own to their taste. The gravy should be thick enough to stand on the biscuit's top without running off. You should not be able to make out the texture of the split biscuit under the gravy. Of course, as the gravy cools, it will thicken rapidly. My uncle used to say that gravy and syrup shouldn't have to be chased around your plate with a biscuit.
If you have left-over gravy, by all means don't throw it out. For dinner, chop up some tators and boil them until they become cooked. Drain off the water and then pour in the left-over gravy over the boiled potatoes. I guarantee it will be so good it'll make you hurt yourself.:licking:
I start with sausage or bacon. Of course, patty sausage may have to be "convinced" to give up enough grease to have for gravy, but bacon will have much more fat than you need and require pouring off some. I like to chop up at least one cooked patty and put it aside for the gravy. I add flour according to how much oil I have. Sometimes, I add a dash of olive oil if there is not enough oil from the sausage. The flour should become completely wetted so that it doesn't clump up on your spatula. Keep that flour stirred in the heated frying pan until it turns brown and almost looks and smells burned. Put in the chopped sausage and stir it around just before adding the milk. I normally add at least 6 oz of milk when the flour is browned. Don't drizzle it in, pour it in all at once and start stirring. The brown flour will have a lot less chance of clumping if you pour in that milk and then start stirring with the spatula. As the gravy cooks, listen to the bubbles. As the gravy thickens, it will leave a trail behind the spatula as you stir. If you want a slightly longer cooking time and more control of thickness, just add a couple of ounces of water. Don't add more milk. The milk and flour solution has to cook together and adding more fresh milk will ruin the gravy's taste.
When the bubbles start to pop and you leave a nice trail behind your spatula, the gravy is ready to be poured into a bowl. At this point, you can add salt and pepper, but I prefer to let everyone add their own to their taste. The gravy should be thick enough to stand on the biscuit's top without running off. You should not be able to make out the texture of the split biscuit under the gravy. Of course, as the gravy cools, it will thicken rapidly. My uncle used to say that gravy and syrup shouldn't have to be chased around your plate with a biscuit.
If you have left-over gravy, by all means don't throw it out. For dinner, chop up some tators and boil them until they become cooked. Drain off the water and then pour in the left-over gravy over the boiled potatoes. I guarantee it will be so good it'll make you hurt yourself.:licking: