Frank's sausage gravy

[Frank_Cox]

3- tablespoons melted butter or margarine I use the stick butter
2- tablespoons of flour
12- ounces milk. Divided into 2 equal parts
1-pound of sausage

put the Butter in an Iron skillet (Gotta use Iron or it aint right) and melt it. once butter is melted add the flour and stir with a wisk until golden brown. next add half of the milk and stir until thickened. then add the rest of the milk, sausage, and pepper to taste. continue to simmer and let gravy thicken and serve. stand by for pics...

[SoloQue]

My general rule of thumb: Everybody eating calls for 1 tbsp butter, 1 tbsp flour and 1 cup of milk each. That gives everyone all the gravy they want and always leaves enough for the 2 wonder mutts who are my best fans on weekend breakfast cooks. Nowadays Its hard to please folks with the salt and pepper so I have taken to adding very little up front since it seems there is usually at least one person who can't handle pepper or their doctor said no more salt. Not that you need my approval but you are dead on with the splitting of the milk. I only add enough to make a paste initially and then I work mine in pretty slowly at no more than a cup at a time. It seems to make everything in the finished product creamier that way and that's always 2 thumbs up

Nice thread Frank ... that's what Sunday mornings are supposed to be around the house
as I sit at work typing

[Frank_Cox]

dern bro! at work?!
well, I was in the middle of postin pics from my phone and hit the wrong button so I will hafta post the stuff I was able to save in few minutes. but it is lookin real good for sure! I always add some tony's cajun stuff to the mix or some red pepper.... finishing up the sausage as i type

[SoloQue]

a sprinkle of smoked paprika and sage if I didn't start with sage sausage.

[Frank_Cox]

I used some sausage with sage in it this time. I don't like a lot of sage usually. The paprika is a must lol!
Here is some of the pics....

melted the butter and stirred in the flour. it's ready for the first half of the milk...

stirring in the first half of the milk

thickening

adding the second half of the milk

adding the sausage, pepper, and I added some Tony's Cajun seasoning

stirring in the sausage

Plated

here is the spread!

[SoloQue]

killin me! almost time for my left over chicken leg and coleslaw and I'm sittin here staring at a big ole plate of catheads and gravy

thats a nice spread Frank

[Frank_Cox]

Thanks Solo!

[Smokeone]

Good Gravy, Frank! Well I guess it is, anyway.
Maybe we should start making breakfast at the shop.

[Frank_Cox]

haha, you know what happens when we eat at the shop!

[The Czar]

Pass on that sausage......

[Frank_Cox]

haha, sissy...

[DUAYNE B]

it is SOOOOOOOOOOOOOO hard to find good sausage gravy here in Phoenix, my mow is from missouri and growing up we ate bisquits and gravy,,, we will make this recipe forsure,,,,, Thanks Frank

[Frank_Cox]

Sounds good! post some pics to let us know how it turns out!

[maccas66]

What kind off sausage is it Frank?, or is it just sausage mince browned up a bit!, that was a favourite of mine while we were over there!

[Frank_Cox]

Just good old breakfast sausage, browned and minced as you say Mac

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[maccas66]

Ok!, now Lyn wants your biscuit recipe from scratch, no brand names just the makins!, I think they are similar to our scones, which we would only have with butter, jam and some cream.

[maccas66]

Oh and Please of cause!

[maccas66]

I just saw the next thread!, boy what a drongo I am !

[Frank_Cox]

Haha post pics Mac!

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