Recipe by brenda-ohio
This recipe will make 1½-2 gallons of gravy! Feed a crowd or stock your freezer. Be sure you have a large pan and plenty of milk. This is one recipe you need to read all the way through before starting. I freeze in 1 or 2 cup portions and also freeze prebaked biscuits, for a quick meal.
Top Review by Crafty Lady 13
I make sausage gravy a couple times a month, and this was a good recipe...but I did make a few changes. I don't normally make this large a batch of gravy. I used 2 pounds of Bob Evans Savory Sage Sausage. I didn't boil the sausage because I think the grease from the sausage gives the gravy it's flavor. Since I didn't drain the sausage grease, I didn't add the 1 1/2 cups of shortening. I only used 1 3/4 cups of flour and 3/4 gallon of milk. This gave me the perfect consistency for my tastes. This was the first time I used Kitchen Bouquet in my sausage gravy, and I liked the flavor it gave. I used some over biscuits and home fries and froze the rest. Made for PAC Fall, 2009.
- 1 lb ground country sausage
- 1 1⁄2 cups shortening
- 2 1⁄2 cups flour (all purpose)
- 1 1⁄2 gallons milk
- 1 (10 ounce) can evaporated milk
- 2 teaspoons salt
- 1 teaspoon coarse black pepper
- 1⁄2 teaspoon onion salt
- 1 teaspoon celery salt
- 1 1⁄2 teaspoons Kitchen Bouquet
Directions See How It's Made
- You will need a very large pot to make this gravy.
- Put sausage into pot, add 1-2 quarts of water.
- Stir to break meat up very fine while bringing to a boil.
- When cooked through, strain the water off of the meat.
- Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
- Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
- Add seasonings.
- Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
- Once it thickens, add the kitchen bouquet and the can of evaporated milk.
- Stir to mix and bring to a boil.
- Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
- If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
- Add liquid to thin gravy a little bit at a time.
- It is easier to thin than to rethicken properly.
- Once it is to the consistency you like and has come to a boil again,then it's done.
- Taste to see if it needs more salt.
- Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
- To freeze cool completely then package and freeze.
- Will keep 3-6 months in freezer.