It’s the gravy I’m concerned about. Here is my plan, those of you who are experienced can share your secrets.
Brown 3-4 lbs of sausage
Drain excess fat
Add 1 cup of flour and 1 cup of fat back into sausage
Cook for a few minutes to form light roux
Add 1 gallon of milk, 2 TB salt, and 1 TB pepper
What would you do differently?
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Chef TJ Mot - said
October 1 2010 @ 23:51
Unless those guys are light eaters you will still have hungry men. A standard order of biscuits and gravy is 2 large biscuits, and to that you would cover them with about 8 oz of the gravy. Some would take more. one gallon of milk is 128 oz. > That will give you 16 servings, The sausage that you plan to put in your recipe is generous for that amount of milk. I would double the recipe, except for the sausage. 5 lbs of sausage for the 2 gallons of milk is more than enough. The roux is right on the edge of enough depending on how thick you like your gravy. Roux can be kept for about a week if kept refrigerated. Bring back to room temp. before using. I made my living catering and running a restaurant for many years. It is better to have a little too much than not enough. Sausage gravy can be frozen and warmed back up if needed.
kanman1958 - said
October 1 2010 @ 23:51
Sounds good to me – when do we eat? typically tho, I make the gravy separate with some of the sausage drippings and then add the crumbled sausage back in – easier to stir your roux
artemis_of_the_highlands - said
October 1 2010 @ 23:51
Depending on how hungry those guys are, I’d suggest keep it as it is, 1 gallon of anything is a lot to eat, even shared. But man, that gravy’s gonna turn out pretty plain-tastin’ in my opinion….
ann - said
October 1 2010 @ 23:51
Sounds good to me. I would substitute some of that fat for butter. The sausage fat is too greasy tasting for me.