1/2 lb Sausage, bulk, crumbled
6 tb Oil, vegetable
1 ts Salt
1 ts Pepper, white
3/4 c Flour, all-purpose
5 c Milk, whole, divided
Place the sausage, oil, salt, and white pepper in a 12-inch cast-iron
skillet over medium heat. Cook until the sausage is done, 3 to 5
minutes, breaking it up into pieces until the sausage is in 1/2-inch
chunks.
Add half the flour and stir until incorporated. Add the rest of the
flour and stir again until it is all incorporated. Reduce the heat to
medium-low. Cook, stirring occasionally, for 5 to 7 minutes, until
the roux is just beginning to brown.
While the sausage mixture is cooking, heat 2 cups of the milk in a
small saucepan over medium-low heat. Do not let it boil.
Once the sausage mixture has cooked, add the 3 cups cold milk all at
once, whisking to break up the flour. Whisk continuously until the
gravy thickens. Once the gravy begins to thicken, add half of the
heated milk, whisking until it begins to thicken again. Add the
remaining warm milk and whisk to combine. Turn the heat off and let
the gravy sit for 5 minutes, stirring occasionally. Serve
immediately.
From: The 18 Wheeler Restaurant
: Taylor, Missouri
Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7
MMMMM
-- Sean
... Why is there an expiration date on sour cream?
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
