Sausage Gravy Done Right Every Time
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Lynn makes sausage gravy for biscuits, starting with a pound of pork sausage and building the gravy in the same pan. The part she spends the most time on is the step people skip — cooking the flour long enough that the gravy doesn't taste like flour.
What Lynn shows you
- The whole point of the video, in her words: "you've got to fry that flour a little bit about two to three minutes to get that taste of the flour out." She cooks it to a light golden brown and warns not to let it burn.
- She uses all-purpose flour — about a quarter cup — in the sausage grease plus a little vegetable oil, and says butter or olive oil would work instead.
- Whole milk is her choice because it makes the gravy creamier; if you use skim or 2% she says to add a little more flour to thicken it.
- As she describes it, roughly three and a half cups of milk go to one pound of sausage, added in stages.
- She chops the sausage into small bits while it fries so it spreads evenly through the gravy, and cautions not to walk off once the milk is in: "it'll scorch real fast." Quantities here come from auto-generated captions — watch her measure.
These notes summarise the video — watch it for the full method.
