auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 2,418
Two ideas.
One, it sounds like the roux may not have fully made before the milk was added. I would make sure you had a roux, with the flour fully incorporated, before adding the milk.
Second, today some bulk sausage is just fairly lean. Am amazed how little fat we get when we use the Jimmy Dean product. Would make sure there is enough fat present.
And you don't have to remove the sausage from the pan when making the gravy, but it doesn't hurt. And it will let you see how much fat you have.
Love the gravy, just give it another shot or two and I'm sure it will turn out OK.
One, it sounds like the roux may not have fully made before the milk was added. I would make sure you had a roux, with the flour fully incorporated, before adding the milk.
Second, today some bulk sausage is just fairly lean. Am amazed how little fat we get when we use the Jimmy Dean product. Would make sure there is enough fat present.
And you don't have to remove the sausage from the pan when making the gravy, but it doesn't hurt. And it will let you see how much fat you have.
Love the gravy, just give it another shot or two and I'm sure it will turn out OK.