Brown the sausage. Once browned, separate the
sausage from the grease in the pan. Add equal parts
flour to sausage grease and stir. Add flour a
little bit at a time, as needed, until all the
grease is absorbed.
Add garlic powder and stir. Add approx 1/2 cup of
milk, while whisking. Whisk until only the sausage
bits remain as the only chunks in the gravy. Simmer
on medium-low until sauce thickens, stirring every
few minutes.
Slowly add milk until you it's just a little bit
runnier than the thickness you prefer. Add
remaining spices to flavor.
Remember, the longer it simmers, the thicker it
gets. To unthicken, add a little bit of milk.
Originally Submitted
1/20/2012
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