Name: Sausage Gravy on Hand Rolled Homemade Biscuits, A Southern Favorite | Videos | Gan Jing World
Uploaded: 2021-02-27T05:00:00.000Z
Duration: 28 min 42 s
Description: Biscuits and Gravy are always a hit at our Southern home. Today we are making some with Swaggerty’s sausage (our favorite) and some delicious hand rolled fluff... | Videos | Gan Jing World

Collard Valley Cooks

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Biscuits and Gravy are always a hit at our Southern home.  Today we are making some with Swaggerty’s sausage (our favorite) and some delicious hand rolled fluffy biscuits.  To see the biscuit recipe and demonstration go here: https://youtu.be/vfrOYQwDzoQ
The Sausage Gravy is at the bottom of this post and is not in one of our cookbooks.  You can use the White Milk Gravy recipe and add the sausage if you wish.  That recipe is in our Volume One cookbook.
Scroll Down to order and scroll further down for RECIPE. DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials and cookbooks with great family recipes. Oh and no difficult to find or crazy Ingredients: This recipe is printable on our website here: https://collardvalleycooks.com/print-recipes! Very simple Ingredients: This recipe is printable on our website here: https://collardvalleycooks.com/print-recipes and really good food.
Visit our website today to order cookbooks and much more here: https://www.collardvalleycooks.com

White Milk Sausage Gravy
1/2 CUP SELF-RISING FLOUR (KING ARTHUR FLOUR OR WHITE LILY) IN SIFTER
1/2 CUP SHORTENING  
3-4 TBSP SALTED BUTTER
1 TSP. SALT
1/2 TSP. PEPPER
3 CUPS SKIM MILK OR 2% MILK
1/2 pd. sausage (browned)

Start with large skillet.  10” minimum (larger if available) Cook sausage and use a fork or hamburger separator to separate the sausage while browning.  Put sausage in a bowl when done.  Melt shortening in bottom of skillet on medium heat.
Turn heat up to high after melted. Add butter
Quickly sift all the flour into melted shortening
Use a wire whisk and blend shortening and flour well.   Add salt and pepper. Let the flour mixture brown slightly then add milk.
Stir constantly making sure to scrape bottom and sides of skillet.  After it begins to heat up add your sausage. Whisking well prevents lumps. Using a gravy whisk is best if using sausage. Pour up as soon as it begins to thicken.  It will continue thickening after it pours up.
If is it too thick, add milk and whisk to make it just right.

Summer Supper: Serve over biscuits with sliced cantaloupe.  “Family Favorite”