Four Generation Sausage Gravy

FOUR GENERATION OF SAUSAGE GRAVY, FROM MY DAD GLENN TO MY GRADSON JERMERY. TWO VERSIONS DAD’ S AND MINE. DAN .


Serves 10

DAD’S:

5 POUNDS JIMMY DEAN SAUSAGE

1 CUP FLOUR MORE OR LESS

2 QUARTS OF WHOLE MILK OR MAYBE A LITTLE MORE

DIRECTIONS:

1. IN A BIG WOK OR DEEP SKILLET, COOK OVER MEDIUM-HIGH HEAT BREAKING UP SAUSAGE INTO SMALL PIECES. COOK UNTIL NICE AND BROWN.

2. SLOWLY ADD FLOUR AND STIRRING AS YOU ADD. ADD ING UNTIL YOU HAVE USED ALL THE FLOUR AND THE SAUSAGE IS WEEL COATED. THE GREASE HELPS BROWN THE SAUSAGE

3. SLOWLY ADD THE MILK AND STIR CONSTANTLY AS YOU ADD THE MILK. POUR IN ENOUGH MILK TO COVER BYABOUT 1/2 INCH.

4. SIMMER FOR 20 MINUTES OR UNTIL THE GRAVY THICKENS.

5. SERVER OVER FRESH MADE BISCUITS OR TOAST.

DAN’ LOW FAT SAUSAGE GRAVY.

5 POUNDS TURKEY OF CHICKEN GROUND SAUSAGE. PAYLESS FOODS MAKE THEIR OWN. CAN USE SPICY CHICKEN SAUSAGE FORM PLAYLESS. THERE IS NO GREASE TO SKIM OFF

1 CUP OF FLOUR MORE OR LESS

2 QUARTS SKIM MILK OR MORE

DIRECTIONS:

THE SAME AS DAD’S RECIPE