My mother in law makes the best gravy! It is always so smooth, flavorful, and never lumpy. I used to buy the package mix because I could never get a smooth flavorful gravy, crazy, huh!? Many years of peaking over her shoulder I can kind of make a gravy like hers. My sister has also done a little time peaking over her shoulder for the process. hehehe This sausage gravy is the perfect companion to some homemade biscuits , chicken fried steak (which my mother in law also makes the best ever), or mashed potatoes.
The Process
Start by browning a good pork breakfast sausage. When the sausage is completely cooked, remove it from the pan to a paper towel to drain. Pour the grease from the pan into a stainless steel or glass measuring cup because you can use it as the fat for the gravy. The key to a good gravy is equal parts fat to flour. For my family I use 2 Tablespoons of butter, bacon grease, or the sausage drippings and 2 Tablespoons of flour. To start, get your pan hot and add the fat. When the fat is hot and melted sprinkle the flour across the top of the fat and whisk the flour in.
As soon as the flour and fat are smooth and bubbly begin adding milk. Add 2 cups of milk slowly, while whisking the fat and flour mixture. Continue whisking to keep the gravy smooth. When the gravy is thick enough to coat a spoon, remove the gravy from the heat, add the sausage back into the gravy and season with salt and pepper.
Instead of sausage you can add 1/2 cup of hot coffee for a red-eye gravy! To make a brown gravy add beef stock instead of milk.
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