Arnett's Acres
Hamburger/Sausage Gravy | October 2013

I am embarrassed to say how old I was when I finally figured out how to make a flour gravy that was not lumpy. For years I just plain avoided making gravy...so sad...one day it all just seemed to click and I have not had a bad batch since. I have always loved just simple hamburger gravy for a quick supper with toast if I am the only one eating. I usually like to make a couple of cheeseburgers for anyone else that may grab something lateer and then finish with a little hamburger for gravy. There is no easier way to clean bits from a skillet than making gravy.

Sausage gravy is always a great standby for an easy breakfast/lunch/supper. We like to make our own sausage from fresh ground pork. I watch for the local grocery store to offer ground pork and scoop up several 3# plus size packages. I will put up my mix for Country Sausage in another post. Once the sausage is completely mixed, I then make it into hamburger size 1/4 lb. patties and place on cookie sheets. Next they go into the freezer until completely frozen. Once frozen, pop the patties off and place in a gallon size ziploc bag. Date, label, put back in the freezer, use within 3 months. When you are ready to use, I place one frozen patty per person in the skillet, put a lid on the skillet and place over low heat until thawed enough to break apart. Proceed in making the gravy.

The process of making the Hamburger &/or Sausage Gravy is exactly the same.

                                 

Hamburger/Sausage Gravy

                               

We like our gravy meaty so I use about 1/4 pound of meat per person. Brown meat well. Drain off almost all fat. You must leave a little - maybe 1-2 tablespoons of fat. Below is approximately 1/2 lb. of 90/10 ground beef. If you let SOME carmalization (almost over browning of the meat) occur, you will have a richer flavored gravy.

Sausage Gravy 1

Add enough flour to coat the meat, when you add more flour the thicker the gravy will be. Below is approximately 1/4 cup flour.

Sausage Gravy 2

I usually just judge as I stir it into the meat, until all the meat is just coated nicely.

Sausage Gravy 3

Pour in enough milk to almost submerge the meat. Approximately, 1 cup to 1 1/2 cups per 1/4 lb. of meat.

Sausage Gravy 4

Bring to a boil, stir occasionally scraping bottom and sides of pan. Over medium heat, let it sit and bubble until it thickens to the point that you like it and it no longer has any taste of flour. Season to taste.

Sausage Gravy 5

Now you see why this was Grandma's standby meal and so many groups use it for fundraisers. It is really easy...Serve with fresh homemade biscuits or another bread of your choice. I personally love it over sliced French bread that has been toasted, my hubby loves it over biscuits.

Enjoy!

Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you.
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