[QUOTE=QuiltnLady1;5508791]A good friend just went on hospice and some of us are bringing food to her extended family at the house. She used to make an awesome sausage gravy and I would like to take some. I know it is probably one of those "handful of this and handful of that" heritage recipes, but I would appreciate you folks who make it try. (I know she made a flour gravy).
Do you live near a Sam's Warehouse? If so you can purchase a box with three pkgs of gravy mix in it. I use this mix all the time for taking to Church for our after services Fellowship on Sunday mornings. I cook a lb. of Owens sausage, make sure it is well cooked and no pink - drain, then mix the gravy mixture according to the directions on the pkg. and add my sausage to it. I normally put this in a large crock pot, I make about half a pkg., and this will serve about 30 people, I also buy the large canned biscuits to serve with it, the lazy person that I am. This is how I do my sausage GRAVY. If I am cooking sausage for us at home, I just cook my sausage until done, take up sausage and use the grease from the sausage (may not need all that was left in pan, you can always add), add about a tablespoon to a tbl. & 1/2 flour a little at a time to make a paste not really thick, but not thin either, add a little milk at a time, stirring constantly, then season with salt and pepper to taste. The gravy will thicken as it cools, so be sure you don't make it realy thick with lots of flour, and that you add enough milk to allow it to thicken and not be watery, then season with salt and pepper to taste. This is not meant to be tacky, but making gravy is not really an art, but does take practice to get the consistency each indiv. prefers. Good luck - hope your friend is soon well and up and about.