On May 29, 12:37*pm, wrote:
> All I do is cook bulk sausage in a skillet over med-high heat. this
> time I used half a pound. If the sausage doesn't render off at least 2
> tablespoons of fat add some neutral oil or butter.
> Leaving the sausage and fat <2T of fat> *in the skillet sprinkle in 2
> tablespoons of flour. Cook-stirring for a few minutes to cook off the
> raw flour taste. Do not cook the flour and fat past the golden blond
> stage.
> Crank up the heat a little and using a whisk, whisk, whisk, whisk in 2
> 1/2 cups milk then whisk a llittle more being sure to whisk up all the
> tasty goodies off the bottom of the pan.
> Reduce the heat to a simmer, keeping a close eye on it, simmer and
> stir until the gravy has thickened.
> Taste and add salt and freshly ground black pepper.
Thank you so for taking time to help me with this. Fresh Biscuits and
Sausage Gravy can once again become a weekend treat for my still
working girlfriend. The Base used to have a little place otherwise
serving just sandwich lunches where two ladies made terrific biscuits
and gravy to go, and we both really miss those gals! Now and then I
make a great amount of biscuits so my microwave only girlfriend can
take home a bunch, and will she ever be surprised when I have her over
on a best breakfast weekend day soon.
....Picky