-
1
You will need a very large pot to make this gravy.
-
2
Put sausage into pot, add 1-2 quarts of water.
-
3
Stir to break meat up very fine while bringing to a boil.
-
4
When cooked through, strain the water off of the meat.
-
5
Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
-
6
Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
-
7
Add seasonings.
-
8
Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
-
9
Once it thickens, add the kitchen bouquet and the can of evaporated milk.
-
10
Stir to mix and bring to a boil.
-
11
Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
-
12
If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
-
13
Add liquid to thin gravy a little bit at a time.
-
14
It is easier to thin than to rethicken properly.
-
15
Once it is to the consistency you like and has come to a boil again,then it's done.
-
16
Taste to see if it needs more salt.
-
17
Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
-
18
To freeze cool completely then package and freeze.
-
19
Will keep 3-6 months in freezer.
