Meaty White Gravy for Biscuits

This is really a simple recipe. It looks long, but that’s because I’m verbose, not because the recipe is complicated.

Now, this is a lot of gravy, but it makes such fantastic leftovers, I think it’s worthwhile. If you run out of biscuits, eat it over toast. Yum. Easy enough to half the recipe if you want. Use a large enough pan to hold 2 lbs. of sausage + 1/2 gallon of milk and still have plenty of room for stirring.

2 lbs. of MILD sausage
seasonings
~1 c of flour
1/2 gallon milk

 

Cook the sausage on medium-low heat with seasoning added in from the beginning so the flavor really soaks in. I like to use garlic salt and onion powder. Sometimes I put in pepper or other spices. While the sausage is browning, preheat the oven and get the biscuits onto a baking pan.

When the sausage is completely browned, you may remove some of the grease if you wish. I don’t. If you’re cooking scrambled eggs too, you should get them started.

Add flour until the sausage is coated and the flour starts to look somewhat dry. At this point you should put your biscuits in the oven.

Pour in the milk and turn up the heat, stirring constantly or so. when it boils, it will be about as thick as it’s going to get. If it’s too thick, you can add more milk. Too thin? should have added more flour in the beginning. If you add more now it may be lumpy. You can blend some flour and milk vigorously in a jar and add it, then bring it to a boil again. make sure you’re not burning the biscuits or eggs while you’re messing around with the gravy.