So one of my jobs at Lanthier Winery is making biscuits and sausage gravy for the staff. I guess I never thought of this as a skill set but if you ask the two high school boys that work the garden they will tell you I excel at making the sausage gravy. Shaun and Justin will eat at least five biscuits a piece and all the gravy they can pile on top of them. I’ve always loved to cook and I find it as a stress release and gravy is one of the things I like to make. My granddaughters like it when I fry chicken and make gravy, I think it’s all in the salt and pepper and not using too much flour.
When I start making the gravy I like to use a nonstick skillet.
· 1 pound breakfast sausage, I add 1 Tablespoon of oil while frying
· 1/3 cup all-purpose flour
· 3 to 4 cups whole milk, 2 Percent will work also
· 1/2 teaspoon salt
· 2 teaspoons ground black pepper
In a large skillet, brown the sausage over medium-high heat. Reduce the heat to medium-low and sprinkle in half the flour and stir so that the sausage soaks it all up, continue to sprinkle in the remaining flour and stir for about 1 minute.
Slowly stir in the first 3 cups of milk.
Continue to stir frequently, until it thickens (8-10 minutes).
Sprinkle in salt and pepper, and continue cooking until thickened to the desired consistency. If it gets too thick add more milk, a little at a time.
Taste and adjust the seasoning as needed.
If you have trouble with your gravy not getting thick add some flour to ¼ cup of milk till it’s the consistency of pan cake batter and then add that to your gravy and keep stirring till it gets to the thickness you want. You can also use the same recipe with fried chicken, pork chops and country fried steak. It’s all in the seasoning have fun and enjoy. Make sure to stop in at Lanthier Winery and have a glass of wine while you tell me your gravy outcome. Looking forward to talking to you and maybe swapping some new recipes.
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