Mark loves milk gravy, but for the longest time I just couldn’t get the hang of making it. Then, all of a sudden I realized it was just like making a roux for a soup. Now I had all the secrets in hand. I post this recipe for my niece Ashley and all the others that are venturing into this world of ours, cooking for those whom you love.
- 1 Tb sausage grease from frying ground breakfast sausage
- 2 Tb salted butter
- 1 tsp chicken base
- approx 6 Tb flour, measure by the tablespoon
- cracked black pepper
- 1 1/2 cups milk
- 1 Tb heavy cream (optional)
In a large skillet over medium heat fry your sausage, remove the sausage and pour the grease that is left in the pan into a bowl to be measured. Add back some of the fried sausage pieces and 1 Tb of the sausage grease. With a whisk stir in the salted butter and chicken base. Once the butter is melted sprinkle 2 Tb of the flour over the grease mixture. Whisk well and continue adding flour until it absorbs all of the grease butter mixture. Nothing shinning in the skillet. It may take 6 tablespoons it may take 8 or 10. Just keep whisking in flour until all the grease is absorbed. Now that the grease is fully absorbed let the flour mixture cook for 5 minutes, whisk periodically.
Now quickly whisk in the milk and heavy cream. Continue to whisk until the gravy thickens to your liking. Beware this happens quickly. Remove from heat, serve immediately.