Thread: I'm a great cook, by why.....
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Old 05-16-2005, 09:16 AM   #11
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by jspchief
Well, I'm not sure where you have problems, but this is what I do.

Brown one package of Sausage (I recommend Jimmy Dean Hot), do not drain.
Mix in 6 heaping tablespoons of flour, and let cook into the meat for a bit.
Add milk. Start with a couple of cups. If it's too thick, just keep adding milk and stirring until it's desired consistency.

If you make it too thin, make a flour paste with water, then stir in.

The key is to let the flour cook into the meat, then to start slow with the milk. It's much easier to thin out gravy than thicken it.
But if you're like me, gravy CAN'T be too thick... I like to be able to cut it with a knife and it not lose it's shape. I'm not kidding either... that's when gravy's the best.
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