Ingredients
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1
-
1 1/2
-
2 1/2
-
1 1/2
-
1
-
2
-
1
-
1/2
-
1
-
1 1/2
-
-
-
-
-
Directions
Bulk Country Sausage Gravy, This recipe will make 1-2 gallons of gravy! Feed a crowd or stock your freezer Be sure you have a large pan and plenty of milk This is one recipe you need to read all the way through before starting I freeze in 1 or 2 cup portions and also freeze prebaked biscuits, for a quick meal , how do i cut this in half, i need to cut the receipe in half – how do i do that and still come up with a good result>
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Steps
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1
Done
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You Will Need a Very Large Pot to Make This Gravy. |
|
2
Done
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Put Sausage Into Pot, Add 1-2 Quarts of Water. |
|
3
Done
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Stir to Break Meat Up Very Fine While Bringing to a Boil. |
|
4
Done
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When Cooked Through, Strain the Water Off of the Meat. |
|
5
Done
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Return Meat to the Pan and Add Shortening; Brown the Meat Till It Starts to Look Crispy. |
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6
Done
|
Add Flour and Cook Until Flour Is Browned, Stir Often So You Don't Let It Burn (use Low Heat). |
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7
Done
|
Add Seasonings. |
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8
Done
|
Using Large Whisk Stir the First Gallon of Milk Into the Flour and Turn Up Heat,While Remaining to Stir Constantly. |
|
9
Done
|
Once It Thickens, Add the Kitchen Bouquet and the Can of Evaporated Milk. |
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10
Done
|
Stir to Mix and Bring to a Boil. |
|
11
Done
|
Next You May Add the Other Half Gallon of Milk as You Need It, to Get Your Gravy to the Consistency That You Like. (remember, Gravy Must Come to a Boil Before You Know How Thick It Is or Isn't Going to Be). |
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12
Done
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If After All Your Milk Has Been Added, Its Still Too Thick, Then Add a Bit of Water and Bring It Back to a Boil. |
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13
Done
|
Add Liquid to Thin Gravy a Little Bit at a Time. |
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14
Done
|
It Is Easier to Thin Than to Rethicken Properly. |
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15
Done
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Once It Is to the Consistency You Like and Has Come to a Boil Again,Then It's Done. |
