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
>>21673417More? It boils almost as soon as I pour it on the pan
add cum
>>21673479pan's too hot, it should come to a slow bubblealso half milk and half chicken stock is killerlook up butter swim biscuits, they're tits
>>21673415More 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
>>21673479turn the heat down idiot.
>>21673600dubbs
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 panDo this it makes a difference
>>21673617wrong cook 1 lb meatleave everything in pan, if the meat does not have enough fat add 2 tbsp butteradd flour or wondra to the meat until all fat is absorbed by the flour.cook an additional minuteadd 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.
>>21673415That looks dogshit, the same as any other American attempt at gravy. So is say you've nailed.
>>21673639Go get a real job, Ranjeet
>>21673646>correctly judges Americans to be cooklets>m-m-must b-be IndianYeah, 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.
>>21673671Then you're no different, Chaim
>>21673415Why 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.
>>21673689WTF? Keep your jew schizo nonsense off /ck/, please. I'm pretty sure none of these food insults are race or geography based.
>>21673415don’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)
>>21673639Ok
>>21673699They were
>>21673731>don’t use meat fat>you should use heavily seasoned sausage fat I like bacon fat for my sausage gravy>>21673415white gravy is bad, good brown gravy is good. just add more water to your gravy until it's the consistency you want
>>21673415>me no can into gravyFailed gravy is normally due to a lack of patience. turn down the heat, use less flour, and let it thicken as it stands.
>>21673415Brown 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?
>>21673636thus 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?
>>21673415Make some real sauce like sauce velouté instead of this dog fodder.
>>21673635if you dont remove it then its going to be boiling in the gravy for 10 minutes, it would be too overcooked.
>>21673415you want to make worse gravy? why? look in2 sawmill gravy.
>>21673699ok ishmael
>>21673415The fond is what's turning it brown, the fond is also where the flavor isBrown is preferable to white flavorless
>>21677557Call me Ahab.
>>21677613meatwad: i get it
>>21673415It'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.
>>21673415cook 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
>>21673415OP here, I think I finally got it
>>21678357Looks 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.
>>21676816it makes the flavor better imo
>>21678357Is that a hamburger bun?
