Thread 21673415

Learning how to make sausage gravy, but it keeps coming out pasty and brown. How do I get my gravy creamy and white? I’m really been craving biscuits and gravy lately

use more milk

add white cream

>>21673417
More? It boils almost as soon as I pour it on the pan

add cum

>>21673479
pan's too hot, it should come to a slow bubble
also half milk and half chicken stock is killer
look up butter swim biscuits, they're tits

>>21673415 (OP)
More milk and reduce it less, as gravy cools it thickens. Pretty sure the brown color is from all the caramelized bits from frying the sausage in the pan, my scratch made gravy is never white but its not a photogenic food so it doesnt matter

>>21673479
turn the heat down idiot.

>>21673600
dubbs

less heat, more milk.

Cook meat first and remove from pan. Add equal parts flour to fat in pan. bubble up while whisking constantly. Slowly add milk and remove lumps.

Return meat to mixture, salt and pepper to taste.

>>21673617
>remove from pan
Do this it makes a difference

>>21673617
wrong cook 1 lb meat

leave everything in pan, if the meat does not have enough fat add 2 tbsp butter

add flour or wondra to the meat until all fat is absorbed by the flour.

cook an additional minute

add 3 cups milk, or 2 cups milk and 1 cup creme, or 3 cups half and half. whatever you use scald it.

stir constantly as the liquid will bubble and if you don't do it fast enough you might get lumps.

turn the heat off when it comes to a bowl.

viola! perfect no lump gravy. been making it this way for over 20 years.

>>21673415 (OP)
That looks dogshit, the same as any other American attempt at gravy. So is say you've nailed.

>>21673639
Go get a real job, Ranjeet

>>21673646
>correctly judges Americans to be cooklets
>m-m-must b-be Indian
Yeah, no.

>>21673636

>Doing it wrong for over 20 years because I like the taste of uncooked flour.

Correct.

>Add butter if not enough fat.

Also correct.

>Using meat with insufficient fat content and having to add fat.

Crime.

>>21673671
Then you're no different, Chaim

>>21673415 (OP)
Why do you want it to be white? White gravy comes in cans. If you've properly browned your sausage it's going to darken the gravy. I guess you could make gravy like bechamel and then fold in your cooked sausage, but it won't taste nearly as good.
Your gravy, while darker, is far superior to the shit they serve at cheap breakfast diners over frozen biscuits.

>>21673689
WTF? Keep your jew schizo nonsense off /ck/, please. I'm pretty sure none of these food insults are race or geography based.

>>21673415 (OP)
don’t use meat fat and don’t brown your roux. white gravy is disgusting. you should use heavily seasoned sausage fat and cook the roux until it’s nutty (5-10 mins)

>>21673639
Ok

>>21673699
They were

>>21673731
>don’t use meat fat
>you should use heavily seasoned sausage fat
I like bacon fat for my sausage gravy
>>21673415 (OP)
white gravy is bad, good brown gravy is good.
just add more water to your gravy until it's the consistency you want

>>21673415 (OP)
>me no can into gravy
Failed gravy is normally due to a lack of patience. turn down the heat, use less flour, and let it thicken as it stands.

>>21673415 (OP)
Brown is flavor, but if you want it "white" minus that flavor, then do not brown your onions, do not brown your crumbled sausage. Do not brown your roux. Add milk, and do not combine for very long. Quickly get it out of the pan, ensuring the flavors don't blend very well. Get cheap and use far more milk than the sausage requires. Use white pepper, not fresh ground black pepper?

>>21673636
thus guy knows what he is doing.

OP here I figured out my problem I was trying to cook it in a frying on instead of a pot. It went Much better and the milk got creamy instead of boiling out

Looks tasty as is, why change it?

>>21673415 (OP)
Make some real sauce like sauce velouté instead of this dog fodder.

>>21673635
if you dont remove it then its going to be boiling in the gravy for 10 minutes, it would be too overcooked.

>>21673415 (OP)
you want to make worse gravy? why? look in2 sawmill gravy.

>>21673699
ok ishmael

>>21673415 (OP)
The fond is what's turning it brown, the fond is also where the flavor is
Brown is preferable to white flavorless

>>21677557
Call me Ahab.

>>21677613
meatwad: i get it

>>21673415 (OP)
It's not a difficult recipe, so I don't know why you're having an issue. Probably either less flour and/or more milk. Good sausage gravy isn't going to be white though, all the sasig fond is going to make it a light tan. You only get white with the bechamel that places try to pass off as sausige gravy.

>>21673415 (OP)
cook sausage low and slow, try not to brown it.

seperate the oil out then rinse sausage under warm water.

use only a tablespoon or two of reserved oil, use a clean oil to makeup the rest.

dont burn the rue

>brown 1lb of breakfast sausage using a meat chopper
>cook 3/4c of flour with it in the skillet for a few minutes until it's not raw incorporating it with the meat chopper
>add 2 cups of milk, stir until thickened
>add another 2 cups of milk, thicken
>add the last 2 cups of milk, 1sp Worcestershire sauce, and a shitton of pepper and salt to taste
Comes out perfectly every single time, adding the milk in sections and using the meat chopper is what helps the consistency

>>21673415 (OP)
OP here, I think I finally got it

>>21678357
Looks good.

Buy a box of Bisquick for really fast "drop biscuits" to go with it. Drop biscuits have more nooks and crannies and they're actually preferred.

>>21676816
it makes the flavor better imo

>>21678357
Is that a hamburger bun?

>>21678872
Yeah I didn’t have any more biscuits on hand

>>21678995
Make SOS next

>>21674534
it’s okay I just find that bacon has no seasoning so the grease tastes like nothing unless you buy the really fancy bacon

>>21675196
not really you can just cold milk and get zero lumps. flour also isn’t completely done gelatinizing as soon as it starts bubbling and will also taste raw anyway. if you want gravy that is actually good you have to use pork breakfast sausage with sage and red pepper and brown the roux for at least 5 minutes and add a shitload of black pepper

>>21673415 (OP)
Heat lower, add slower, stir faster.

>>21678357
Yay! Looks good

>>21673415 (OP)
Whatever you do, don't use sliced sausages like one hotel I stayed at did.

I want to try gravy and biscuits, but I don't think we get the proper kind of sausage here. Any good recipies for making it yourself?

>>21680690
Here's a middle of the road recipe: https://altonbrown.com/recipes/homemade-breakfast-sausage/
I would omit the rosemary and add marjoram and savory to it, along with MSG, and substitute salt pork for fat back

>>21680722
I agree with all of this. The main feature of "breakfast" sausage in the US is that mix of sage and hint of thyme and the rest savory, marjoram,etc. When making it in a food processor, pulse very cold chunks of fatty pork. It'll work. I also stuff my own wontons with asian seasoned pork.

>>21673636
Coating the sausage with the flour, cooking a little, then washing it off with the milk is important.

Also: using canned, evaporated milk is legit and has a unique flavor.

>>21679138
bacon gravy was a staple for our hillbilly breakfast
so that's always my go to
but I always use the HOT breakfast sausage for that spice

Good thread

>>21673415 (OP)
white gravy means not enough drippings or fond. It's always worse. Pasty texture is a whole other problem but if the color of your gravy is white, you're making a bland mess

>t. hillbilly

question:

i see two ways of doing this in recipies

>pour milk slowly over heated meat/flour

>pour all the milk in so it simmers (like a broth)

does it matter which way?

>>21684089
You can add all the liquid to a roux at once if it's on low heat and the liquid is cold

>>21680690
If you can still find whataburger sausage, it makes excellent gravy

>>21685006
ok got it

>>21685006
Bad advice