Southern Recipes - Sausage Gravy
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Uploader Comments (itzalgud99)
All Comments (43)
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skills.
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Looks incredible. I'll definitely have to give it a whirl.
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You're the real deal! thanks for a vid!
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great vid,, im trying it,, thanks!!
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I can tell you right now I'm trying this recipe. It looks delicious.
I love your comment at 5:02.... "Easy on the salt for now, you can add more but you can't take it out. This is my philosophy precisely. I can't understand why so many cooks use so much salt.
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wow my mouth got watery watchin this!!!.. but that there is prolly the best sauceage gravy Ive ever seen anyone make!!!... im gna have to make this one the best everlol
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bacon makes the best gravy!!! and If I want sausage gravy I add sausage to my bacon gravy. It is always excellent!!! and it's not an everyday every week thing so I find it ok to indulge once in a while.
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It's usually about a a cup of milk per 2 tbls of flour. I usually eyeball it until it reaches the thickness I like. if you like a slightly richer gravy, use half 'n half
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instead of sausage gravy. could i make bacon gravy?
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Tried it right now and it's yummy.
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Looks delicious - I noticed in gravy most videos, the cook removes the sausage and onions before making the gravy. At my fire station, we leave the sausage and onions in the skillet while making the gravy, everyone loves the gravy - I was wondering if you removed them just to make it easier to make the gravy, or if it made a real difference in the taste?
Thanks, -Tom
TomMFD 3 years ago
TomMFD, I remove the sausage and onions mainly just to make it easier to get the gravy started. Also, I tend to overcook the sausage if I leave it in, making it a little tough.
I see no reason why you could not leave it in if you start adding milk before the sausage overcooks.
itzalgud99 3 years ago
I am going to try this. what kind of milk do I use? I usually keep skim in my house- also about how old is this recipe & what part of the south would it be considered to have originated from? thanks! -Sarah
sarahjf2007 3 years ago
Sarah, the recipe is from my mom in Alabama and is as old as the hills, except it has been altered to include the option of "hot" sausage instead of regular. It originally used regular milk but is made with 2% today. I have never tried skim milk but I wouldn't recommend it. Sometimes unexpected things happen when skim milk is substituted in recipes. But I guess you could try it. Thank you for the comment.
itzalgud99 3 years ago
I assume you mean TASTY
itzalgud99 3 years ago