Easy Gravy For A Crowd Recipes

SAUSAGE GRAVY FOR A CROWD

Steps:

• brown and crumble the italian and pork sausage in a big pot.
• Cook and crumble the bacon and add to the pot with some of the drippings.
• Add the butter or margarine if there is not a lot of grease.
• DO NOT DRAIN.
• Add the flour to the pan with the sausage to make a sort of roux.
• Cook over medium low for about 5-10 minutes.
• Add the milk and cook for about 10-15 minutes until thick.
• Thin with milk as needed.
• Season with some of the ham base, salt, and pepper as you desire.

BULK COUNTRY SAUSAGE GRAVY

Steps:

• You will need a very large pot to make this gravy.
• Put sausage into pot, add 1-2 quarts of water.
• Stir to break meat up very fine while bringing to a boil.
• When cooked through, strain the water off of the meat.
• Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
• Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
• Add seasonings.
• Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
• Once it thickens, add the kitchen bouquet and the can of evaporated milk.
• Stir to mix and bring to a boil.
• 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).
• 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.
• Add liquid to thin gravy a little bit at a time.
• It is easier to thin than to rethicken properly.
• Once it is to the consistency you like and has come to a boil again,then it's done.
• Taste to see if it needs more salt.
• Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
• To freeze cool completely then package and freeze.
• Will keep 3-6 months in freezer.

FOOLPROOF GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

BIG BATCH CREAMY GRAVY FOR A CROWD

Steps:

• Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
• Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.