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

  1. Drain off grease or oil from your skillet that you fried chicken, steak or pork in.

  2. 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.

  3. Add about 1/3 heaping cup flour. If there seems to be too much grease, add a little more flour.

  4. Stir in the flour and grease mixture, sort of browning just a little more if necessary, adding salt and pepper at this time.

  5. If you are making breakfast sausage gravy, break up a pattie of cooked breakfast sausage into skillet at this time.

  6. Slowly pour in milk until skillet is about 1/2 to 2/3 full.

  7. Bring slowly to a boil, stirring to keep from clumping on the bottom.

  8. Taste…adjust salt and pepper if necessary.

Email to a friend | Print this recipe | Back