Country Gravy

Country Gravy

Country Gravy

This delicious gravy is perfect poured over biscuits for a warm and hearty breakfast. You can whip this up without the sausage and serve it over mashed potatoes, country fried chicken or a savory ham steak. Any way you use it, country gravy can turn a few simple ingredients into a hearty meal.

The Secret to Smooth Country Gravy

Brown one package of Ground Sausage in a skillet. I prefer to use Maple Sausage, since it gives just a hint of sweetness. When the sausage is fully cooked, turn off the heat but do not drain. Sprinkle ½ cup Flour over the sausage and mix it in. The fat from the sausage will absorb the flour, allowing the sauce to thicken without creating lumps.

Country Gravy

 

Thicken to Your Hearts Desire

Pour in 8-10 cups of Milk. I recommend using 2% or whole milk, as a lower fat content will keep the gravy from thickening as much. Let this mixture simmer until it has thickened to a sauce-like consistency, about 15 minutes. When you scoop up a spoonful and pour it back in, the mixture should be somewhat slowed and not flow back into the pan as quickly as water. Add 1 tablespoon Pepper and a ½ teaspoon Salt. These can be adjusted for taste.
Serve this delicious sauce straight out of the pan or package in an airtight container and refrigerate for later use.

Broth Gravy

Broth Gravy

From homemade stuffing and mashed potatoes to warm veggies from a delicious roast, everything is better with gravy. This delicious hearty sauce adds a warm touch of homemade comfort to your food. As a relatively simple addition, gravy packs so much flavor and heartiness. A small spread of gravy can tie a meal together, blending the flavors perfectly. With so many pre-made options available, it’s easy to forget how quick and simple it is to whip up a batch of gravy at home. Homemade broth gravy is packed with so much more flavor and nutrients than store bought. In order to make the product last longer store packaged and pre-made gravies are loaded with sodium. However, after making your own rich, hearty broth gravy you will find the store bought options almost tasteless in comparison.

Your Own Custom Flavor

Using this technique you can make delicious, homemade gravy out of any type of broth or stock. Use only as much of the thickener as you need to achieve the right consistency for you, less is more as the gravy will thicken more upon standing. You can reserve any leftover thickener for later use.

In a small pot on the stove, melt 1/3 cup Butter over low heat. When the butter is completely melted, slowly mix in ½ cup Flour. The mixture should be not quite liquid, but not dough, about the consistency of applesauce. Cook this mixture over low heat, stirring continuously for about 5 minutes. This cooks the mixture slightly, getting rid of the overly ‘floury’ taste you would get if you mixed the flour right into stock. It also allows the flour to thoroughly mix with the butter, before adding to the liquid. This prevents lumps, making your gravy incredibly smooth. Set aside and let cool.

Whisk Together

In another pot, heat 3 cups of Stock to a boil and reduce heat to a simmer. Using a wire whisk, combine the flour mixture into the stock, adding only a little at a time. Stop when about half of the flour mixture has been incorporated. This may be thick enough for you and you can save the rest for use later. I like to make very thick gravy, so I end up using all of the mixture to thicken it. When your gravy is at the proper consistency, remove it from the heat and let cool.

For additional flavor you can mix several delicious add-ins to your gravy. Just a little touch of one of these can really make the recipe your own. I usually add 1 or 2 teaspoons Worcestershire sauce for a little extra flavor. Mushrooms or onions are a great add in for flavor. In a skillet, sauté 2 cups of sliced, fresh mushrooms or onions. When veggies are done mix them in with the gravy.                                                                                                      

Broth Gravy

3 cups Stock

1/3 cup Butter

1/2 cup Flour

Melt Butter in a small stove pot and mix in Flour, a little at a time. Cook this mixture, stirring continuously, for about 5 minutes. Set aside and let cool. Heat Stock in a separate pot, to boiling and reduce to a simmer. Using a wire whisk, combine the thickening flour mixture to the stock, a little at a time. Add only enough to thicken to desired consistency. Reserve the leftover thickener for later use. Add in any additional mix ins or flavorings desired. Ladle gravy over a warm plate of food and enjoy!