Breakfast / Brunch: Biscuits Gravy 07 by Recipe Cottage

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	Biscuits Gravy 07

		Sausage Gravy To prepare, cook the pan sausage in a relatively deep skillet. Try to keep some recognizable pieces of sausage if you can. Remove the sausage from the pan, leaving the fat behind. Make a roux with the fat from the sausage and flour. A roux is a thickener made of roughly equal parts fat and flour. Each teaspoon of flour will thicken about half a cup of liquid, so for four cups of gravy use about 8 tsp of fat, 8 tsp of flour and 4 cups of milk. The roux for this gravy should be cooked only enough to eliminate any raw flour taste. The guide I use is to cook the flour until it just barely begins to take on color. Cooking it more will not hurt the gravy, but will result in a darker color and a slightly different flavor. The consistiency of the roux can vary according to personal preference, but I recommend that you use as much flour as you can and still have the roux "flow". More flour and and the roux will clump in the bottom of the pan and not cook evenly. Less flour leaves the gravy greasey. Add flour a little at a time until you get to the right point. If you do add too much flour there are two corrections. If there is just a little too much flour, let things cook. As it cooks, the roux loses some cohesiveness. The other option is to add more fat. Make sure there is no water at all in the fat or you can hurt your self when the water explosively vaporizes. When you add the milk, mix it in with a whisk to incorperate the roux. There is some depate as to what the roux and liquid temperatures should be, but I have found that adding cold (ie just from the fridge) milk to hot roux works fine if you add all the milk at once, as quickly as possible. Heat the gravy until it thickens, return the sausage, and season with salt and lots of black pepper. Serve over biscuits (or if you are desperate, toast).