"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Click Here to Login
Thread Tools Display Modes
Old 02-22-2006, 07:26 PM   #21
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 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.
auntdot is offline   Reply With Quote
Old 04-03-2006, 08:29 PM   #22
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
You need 1 part fat to one part flour so take the sausage fat and then add some oil or butter to get the right porportion, to make a good roux cook it on a low to medium heat you need to cook it and stir often until roux looks kinda like beach sand that means the flour if swelling from there you can make a light medium or dark roux meaning the color, dark roux is usually only used in gumbo,I think for this you want a light color ,You can make a bigger batch of roux and keep in fridge when ready to use simply take a bit of roux it will be really hard and warm in microwave until very soft ,heat milk till hot but not boiling if your liquid is hot the roux melts better into sauce if it isn't you get roux dumplings then whisk in roux and sausage.If gravy isn't thick enough warm some more roux and mix in let cook a little to see how much it thickens after doing it a few times you will learn how much to add to your gravy.
jpmcgrew is offline   Reply With Quote
Old 04-10-2006, 12:27 PM   #23
Senior Cook
Mr_Dove's Avatar
Join Date: May 2005
Location: Denver
Posts: 209
I agree with Auntot. I use Jimmy Dean sausage and there's very little grease to make the roux with. I've been adding a few tablespoons of oil and mixing it in before adding my flour.

In my opinion it is also vital to only add a little milk as first. I add about a cup and then stir the roux thoroughly. This is the time to check for lumps and stir it all good. After that keep adding milk until you have the right thickness.

Flavor Tip: The jimmy dean with sage is perfect for biscuits and gravy.
Mr_Dove is offline   Reply With Quote
Old 04-10-2006, 03:58 PM   #24
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I would use some bacon grease when the Jimmy Dean finks out on you.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 06:50 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.