Try this Biscuits & Gravy (Fam) recipe, or contribute your own.
- Carbohydrate 1.54899403766457 g
- Cholesterol 33.0371452833333 mg
- Fat 11.2461461228529 g
- Fiber 0.0174738557707843 g
- Protein 7.60753455805532 g
- Saturated Fat 4.50379462444783 g
- Serving Size 1 1 Serving (59g)
- Sodium 254.631464629972 mg
- Sugar 1.53152018189378 g
- Trans Fat 1.50544834446212 g
- Calories 140 calories
Step-by-step
- Brown sausage, sprinkle flour over sausage while cooking.
- When nicely browned pour milk in & allow to thicken.
- Serve over biscuits or (even better try Red Lodge Scone)
Why does flour require direct contact with rendered fat
Sprinkling all-purpose flour directly onto browned sausage coats the protein and fat particles before the dairy enters the pan. This step creates a roux directly in the skillet without requiring melted butter. Stir the mixture constantly for two minutes over medium heat to eliminate the raw starch flavor. If the flour remains unheated, the finished sauce will taste pasty.
How do you achieve a smooth dairy integration
Pouring cold skim milk into a hot pan creates temperature shock that causes lumps. Whisk vigorously during the initial pour to break up thickening starches. Maintain a gentle simmer for five minutes until the liquid coats the back of a spoon. Skim milk contains less fat than whole milk, so the reduction phase is vital for achieving viscosity.
How should leftovers be stored and transformed
Sausage gravy keeps safely in an airtight container in the refrigerator for up to three days. Reheat leftovers in a saucepan over medium-low heat with a splash of water or milk to restore consistency, as refrigeration causes starches to tighten significantly.
