wilkes

Hey --I buy Libby's sausage gravy in a can! Actual sausage in it...just heat in microwave and enjoy!

instead of adding milk or water you can use broth from your beef, chicken or even potatoes to make a good brown gravy.

Whitehawk, do you store this browned flour in the fridge? How long does it store?

I add other seasonings as I cook the gravy. Example: I would never want garlic flavor in breakfast gravy. I don't know about black pepper. I am alergic to it and never use it in anything I eat. I don't know that it would burn though if incorporated in the flour mixture. Remember that you are stirring often while it is in the oven. This keeps it from burning or scorching, yet allows for that delightful nutty flavor that brown gravy has. Hope y'all will try it and enjoy it.

Jason, I had some fried bologna in gravy this morning. My wife only allows me to enjoy 2 slices a month even though I use the light, all-beef type. It was great over several good, thick crusted biscuits and a little honey on the side.

Whitehawk great tip,I say Alton Brown make rue in the oven and I tried it
but I did'nt think of making 3or 4 cups at a time.Thanks for the great tip.
What about adding sone onion powder,garlic powder and black pepper do you think it will scorch it and make it bitter?

Nutboy, my parents always just said "white gravy" and "brown gravy." To make white gravy, my mom would use bacon, sausage, or more often, chopped up fried bologna (hey, we were poor), and not fry the flour for as long. To make brown gravy, we didn't use any meat, though; the flavor came from the cooked flour (rue? That's a new word for me) and pepper.

That was really the only difference between the two, but they tasted completely different. I much prefer the taste of brown gravy.

Whitehawk, I'll definitely try your suggestion this weekend! I love brown gravy, but never have time to make it because I inevitably mess up the first batch. If your suggestion works, though, I'll probably have it every Saturday for breakfast (and get very, very fat) :D

Receipes below are good as listed; however, I use a short-cut that some of you may like to try.

I brown 2-3 cups of flour at a time on a large, thick cookie sheet in a 250 degree oven. Stir frequently. will brown nicely to color of old copper pennies. After it cools, I put into a quart jar and cover with lid and ring. I use 2-4 tbsp as needed to make my rue. This paste doesn't get gluey and makes a beautiful brown gravy for breakfast gravy, brown gravy base, or base for Creole receipes. Doesn't take very long to make a delicious gravy from this browned flour.

Give it a try and let us hear from you.

People almost never respond to receipes on this site. It helps to know that one's efforts are being tried by any who try the receipes.

yes i was referring to brown breakfast gravy. and thanks for the help.

Brown Gravy
Ingredients:
4 tb Pan drippings & browned bits(oil will work)
4 tb Flour
1 ts Black pepper
2 ts Salt
1 c Warm water
13 oz Evaporated milk
Recipe Instructions:
Heat fat moderately; stir in flour.
Mixture should be thin, not cakey or oily.
Cook until medium brown, stirring constantly.
Add pepper and salt.
Then, working very quickly, add warm water; stir thoroughly; let
bubble.
Add evaportaed milk.
Lower heat and cook to desired thickness,
stirring almost constantly.
In necessary to thin at this point, add warm water.

Sausage and White Gravy
Depending on how many people you are
feeding or how hungry you are,
Cook 1/2 to 1 lbs pound sausage in large pan,
making sure to crumble
sausage as it cooks.
Remove sausage to plate.
Turn pan to high and add 3 Tablespoons flour to
fat. There should be enough fat to just cover bottom of pan. Brown the
flour to med. brown color. Stirring at all times. Pour in 1cup milk
and STIR TO KEEP IT FROM LUMPING. After this turn heat
to med. and add one more cup Milk, salt and pepper.
If gravy is to thick add little more milk. If thin keeping cooking. Add
sausage back to pan and cook down.
I mix with a fork and serve with a spoon.

GW, this sounds a lot like what we used to call "milk gravy" growing up. We used the pan drippings from bacon, sausage, etc., added flour to make the paste, and then preceded with the milk addition until a creamy consisitency was achieved.

As for the amount of flour, it would depend upon the amount of liquid (grease) and the flour, whether it was packed , sfitted, etc. Also the amount of milk would depend on the dryness of the rue.

Another gravy was made here again, from pan drippings, i.e., a beef roast or pork, doing pretty much the same thing, except adding salt and pepper.

Generally no S/P was added to the other mix because of the high pepper/salt content from the grease of these meats.

Hope this helps.

P.S. Please, no one trying to make gravy...NEVER do any of the above to country ham drippings. This would be a crime of the highest degree. CH drippings are for Red Eye gravy only!!!

Are you referring to brown breakfast gravy, or mushroom gravy? I love brown breakfast gravy, so I hope that's what you're referring to.

I haven't made it in awhile, so this is purely from memory. I seem to remember adding vegetable oil to a frying pan about 1/8" thick. Put the eye on medium high, and once the oil is hot add flour slowly. Keep stirring and adding flour until it becomes a thick paste.

Here's the tricky part. Stir slowly until the paste burns and looks like it's pretty much completely inedible. It might take awhile. Like I said, it's been awhile since I made it, but I think we're talking 5 or 10 minutes.

Now, add milk. My mom always said to make sure that the milk is room temperature, but I can't vouch for that. Add it VERY slowly, otherwise the paste will clump up. Keep stirring!

As for how much milk to add, just add until it's about the right color and texture. Add a little salt and a lot of pepper.

I never could get anyone to give me an exact measurement on any of this, otherwise it would be a thousand times easier. But once you've made it once or twice, it will all seem natural. Be forewarned, I had to throw out my first 2 tries because I didn't let the paste burn long enough.

Can someone post or pm me with the recipe and how to make brown gravy from scratch. The gravy at the 50's is awesome and I'd like to try to make some. Have no idea where to begin making it...thanks.