On Tue, 29 May 2012 15:45:13 -0700 (PDT), JeanineAlyse
> wrote:

>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

So happy I could help. The more often you make it the quicker and
easier it gets. As with everything I guess.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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