wilkes

Say Cheese you are cooking the thickening power out of the flour by browning it to much,try adding some fresh flour a minute or so before you add milk.

I make mine with either sausage or dried beef.

Use a can of evaporated milk with water instead of milk. Add a ton of salt and don't hold back on the pepper. Get that flour BROWN.

I like a brown gravy...but I find that the longer I cook my roux (sp)
to get the color...the thinner the gravy.

What am I doing wrong?

Cream Gravy
Heat about 4 tablespoons of bacon or sausage grease in a cast
iron skillet over a medium heat.
When it is melted, add salt and pepper to taste.
Stir in about an equal amount of flour
and blend it so there are no lumps of dry flour.
Continue cookong until this mixture bubbles and turns light brown.
If you cook this mixture longer the gravy will be browner.
Add one and a half to two cups of sweet milk slowly,
stirring continuously to prevent lumping.
Stir the gravy with a large spoon so that the backside of the
spoon is rubbing the bottom of the skillet at all times.
I use a fork to stir and spoon to finish.
Make sure you stir all areas of the bottom of the skillet to
prevent sticking.
When it gets as thick as you like it,
remove from heat and serve with biscuits.
Easy Sausage Gravy
1 pound Sausage Roll
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

Crumble and cook sausage in large skillet over medium heat until browned.
Stir in flour until dissolved.
Gradually stir in milk.
Cook gravy until thick and bubbly.
Season with salt and pepper.
Serve hot over biscuits. Refrigerate leftovers.
Sawmill Gravy
Add 3 tbsp. Self-rising flour to hot ham grease left from frying out
fat cut off ham. Stir until flour and grease mix and begin to turn
brown. Add 1 + cup of milk, depending on the amount of gravy you
want, and stir over medium heat until mixture begins to thicken.
Serve over hot biscuits, grits, or scrambled eggs.
Red-eye Gravy
Add 1 cup black coffee to hot ham grease left from frying out fat
cut off ham. Let this mixture come to a boil. Serve over hot

Ham and Red Eye Gravy
2 slices (8 ounces each) country ham, about 1/4-inch thick
Trim the fat off ham
2 tablespoons butter
1/2 cup strong brewed black coffee
1/3 cup water
In a large skillet, fry the ham fat till rendered.
Save fried fat it's good eating.
Then fry the ham over medium heat until lightly browned.
Remove to a platter.
Add butter to the skillet then the coffee and water.
Boil until reduced by about 1/2, scraping up
browned bits in the bottom of the pan.
Pour over the ham slices and serve as a main dish or
along with a big breakfast, with grits, biscuits, and eggs.
Serves 2 to 4.

biscuits.

Sausage Gravy
1 LB. Breakfast Sausage
6 Tbsp. Flour
1 1/2 C. Water
2 1/4 C. Whole Milk (little more if gravy is to thick)
3/4 tsp. Salt
1/2 tsp black pepper
On medium heat crumble sausage in fry pan, stir often.
Cook sausage until brown.
With slotted spoon remove sausage from fry pan and reserve pan
drippings.
The oil and drippings should measure 1/4 cup, add a little
vegetable oil may be added l if needed.
(Generally 1tbs oil to 1 tbs flour makes agood roux.)
On medium low temperature add
flour one table spoon at a time and whisk.
Stir constantly until flour
thickens and turns light brown.
When flour is thick and light brown add
water slowly and stir.
When flour mixture is smooth add milk, and
salt, stir until blended. You want to let gravy simmer,
but try not boil .
When blended add sausage, mix and simmer until
heated through.

If others like your gravy then try these two changes and see if this makes it better.

Are you using condensed milk? Corn starch? Try those two changes and salt and pepper as it is cooking. Also, after you get it to a scald, cut down the heat and stir well, from the bottom.

For some reason I can not get mine to taste right. Maybe its just me, because everyone else seems to like it. Anyone have any good recipes?