How do I make Gravy?

"Lance M" <[email hidden]> wrote in message
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Quoted message said:

I need to know how to make regular cream gravy. You know,
the kind that go over bisquits. I got a hankering for b&g
for breakfast, but don't know how! All I remember from
when mom making them is pouring milk in a pan after
making sausage patties. I'm sure there's more to it than
that tho.

You'll need some pan drippings. The old fashioned way is to
use bacon or sausage drippings. You take about 1/4 cup of
the fat/drippings mix in 1/4 cup of flour to make a light
roux then add about 2 cups milk to make the gravy. Only way
I have ever made it is to use the drippings from whatever
meat you cooked. I suppose you could use just lard but the
gravy would be pretty flat.

Southern fried chicken with biscuits and pan gravy - can
there be anything better and still legal?

Paul

2 Tblspn sausage grease 2 Tblspn flour Mix and brown in
skillet stirring up the crud, (there's a word for it I
forget), on the bottom of the pan. Add a cup of milk and
keep stirring and adding more milk a tablespoon at a time if
needed until the stuff is smooth and boiling. The mixture
will thicken some as it cools. Add salt and pepper. Pour
over 2 homemade biscuits and relive your past. Life don't
get no better.

"Lance M" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I need to know how to make regular cream gravy. You
know, the

kind that

Quoted message said:

go over bisquits. I got a hankering for b&g for breakfast,
but don't know how!

All I

Quoted message said:

remember from when mom making them is pouring milk
in a pan

after making

Quoted message said:

sausage patties. I'm sure there's more to it than
that tho.

Thanks for the help!

Lance M said:

I need to know how to make regular cream gravy. You know,
the kind that go over bisquits. I got a hankering for b&g
for breakfast, but don't know how! All I remember from
when mom making them is pouring milk in a pan after
making sausage patties. I'm sure there's more to it than
that tho.

Thanks for the help!

Not too much more, Lance. Brown about 1/4 lb of buld sausage
and crumble it into bits. You'll want about 3 Tbs. fat in
the pan and given the pitiful condition of todays pork
sausage you might need to add some butter or oil. Stir in
2-3 Tbs. flour, about 1/2 tsp. salt and 1 tsp. pepper. Stir
this well, then add a cup of whole milk or cream. Cook over
medium high heat until the gravy is thickened. Spoon the
mess over the hot biscuits and prepare to smile.

Jill

Lance M said:

I need to know how to make regular cream gravy. You know,
the kind that go over bisquits. I got a hankering for b&g
for breakfast, but don't know how! All I remember from
when mom making them is pouring milk in a pan after
making sausage patties. I'm sure there's more to it than
that tho.

Thanks for the help!

Sounds like milk gravy is what you want; make from fried
chicken drippings or sausage.

Add 2 cups of warm milk to drippings or fried, crumbled
sausage. Separately, combine a quarter cup all-purpose flour
with a quarter cup of COLD milk; mix until smooth. Add flour
mixture to pan with the warm milk Bring to a boil and cook
until thickened, stirring constantly. Add salt and pepper to
taste Pour over biscuits. mmmmmm, mmmmmm good - some
scrambled eggs (or Egg Beaters) on the side. Sounds like
tomorrow's breakfast.

For a low fat variation; saute some small mushrooms or
pieces in butter flavored Pam or similar spray as a
substitute for sausage. Not too bad.

Thanks to all! I'm looking forward to trying it tomorrow.

I need to know tho, does it keep? Or do I (darn it all :-)
have to eat it at one sitting?

Quoted message said:

I need to know how to make regular cream gravy. You know,
the kind that go over bisquits. I got a hankering for b&g
for breakfast, but don't know how! All I remember from when
mom making them is pouring milk in a pan after making
sausage patties. I'm sure there's more to it than that tho.

"Lance M" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks to all! I'm looking forward to trying it tomorrow.

I need to know tho, does it keep? Or do I (darn it all :-)
have to eat it at one sitting?

If you make it right there won't be any leftovers.

Paul