Basic White Cream Gravy and Sausage Gravy
(from three3tonine9’s recipe box)
Intended as a guideline.
Source: Linda Coker (from RecipeThing user cokerlj)
Categories: Beef, Breakfast, Chicken, Gravy, Pork, Sauce
Ingredients
- Pan drippings from what ever you fried
- Flour
- salt & pepper to taste
- Milk
Directions
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Drain off grease or oil from your skillet that you fried chicken, steak or pork in.
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Leave just a little LESS that 1/2 inch grease in the bottom of the skillet, trying to keep a lot of the brown stuff.
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Add about 1/3 heaping cup flour. If there seems to be too much grease, add a little more flour.
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Stir in the flour and grease mixture, sort of browning just a little more if necessary, adding salt and pepper at this time.
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If you are making breakfast sausage gravy, break up a pattie of cooked breakfast sausage into skillet at this time.
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Slowly pour in milk until skillet is about 1/2 to 2/3 full.
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Bring slowly to a boil, stirring to keep from clumping on the bottom.
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Taste…adjust salt and pepper if necessary.