What's your sausage gravy recipe?

1. Cook one roll of Jimmy dean ssg in skillet til done, set aside on paper towel to soak up some grease

2. Over med heat Throw a stick of butter in same pan and melt and get all the little bits of ssg off bottom

3. Add 3 heaping tablespoons of Flour to make a roux , stir constantly for 3 min (only want a blonde roux)

4. Add around 4 cups of milk slowly and get gravy to desired consistency

5. Add back ssg and season with salt, pepper, onion powder and garlic powder to get desired flavor

Dont rush any of this, you don't wanna scorch gravy or roux. Use med lo - med heat the whole time.

Thanks. I could never get the roux part down but I was making my sausage in a separate pan.

#dumbmistakes

I just brown the sausage then sprinkle in a few tablespoons of flour with the sausage and cook the flour a little bit. No need to remove the sausage from the pan. Then I add milk and spices.

Makes a big diff....I like draining a little grease off the ssg that's just me, others do it diff, but martini is right, don't rush it it's a roux gravy, glad you enjoyed

Glad it came out. I like to put it over a biscuit and the top with a poached egg or soft boiled, sunny side up, something with a runny yolk. Cut into that and let the yolk mix in. Good stuff.

Google chicken ala King and make it the same way. Serve over noodles, biscuit or whatever. Lots of things you can do with that milk gravy. Use a little chicken fat and some crumbles from a roasted or fried chicken and you have the best chicken gravy ever. Pour a little coffee in the one you made and it's called a sawmill gravy. You can do it with ham or bacon as well.

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shite on a shingle

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Nothing better for breakfast in the field on a freezing cold Korean morning. I still use the recipe I got from a mess sergeant when I feel the urge for SOS.

i throw my sausage in a magnalite and let it simmer down to create that sticky shite. scrape it off and throw in onions, garlic, celery, and bellpeppers. let those cook down for a bit then throw in some flour to make your roux. add milk and cover the pot on low heat. always comes out thick and delicious

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You put all those vegetables in it? Interesting.

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I don't put much, just enough to give it a little extra something. thats how my grandma did it. Church Point style

The Army doesn't use dried beef anymore that I am aware, so the recipe I use contains ground beef with the highest fat content available. I also modified the recipe to add about a half an onion, finely chopped, while browning the ground beef.

We used the glasses for water glasses and every now and then I'd see my father pouring from his gallon jug of Gallo wine into one. Then he would pull out some saltines and some individually wrapped Kraft American Cheese slices, fold them into quarters for the saltines and have a "little wine and cheese" he even put it on a little platter. I was probably eating the SpaghettiO's while he was doing this.

That would probably go over in Mikes house like a one egg puddin or a fart in church. His father probably had a little Frenchman stomping grapes in the yard.

I bought a just the other day at Alexander's. It's around. Small jar blue label, large jar red label. I make every month or so and love it. Have to soak it a few minutes to get the salt off.

I've had it with ground beef and I like it, it's just not what I grew up on.