Sausage Gravy Print For some wild flair, use canned tuna instead of sausage. If you are a Bloomfield or McCray you'll feel right at home Difficulty Scale Recipe: 1x 2x 3x 4x Ingredients 1 pound spicy sausage ¼ cups flour 5 cups milk salt, to taste pepper, to taste Tony Chachere's Creole Seasoning, to taste(optional) Optional Rue Ingredients ¼ cups butter ¼ cups flour Instructions Brown the sausage over medium heat, crumpling it into 1/4-1/2" bits. Do not drain. Once the sausage is browned, reduce heat to low and sprinkle in the flour. Stir it into the grease and sausage until a rue forms. Optionally, make a rue in a separate pan. You can add this to the sausage rue for a thicker gravy. Slowly add milk, a little at a time while stirring continuously. You want the milk to thicken a bit before adding more. Add as much milk as you need to match the sausage amount. Season to taste, we prefer Tony's for a bit of spice! You Might Also Like Curt's Biscuits
