The Bomb sausage gravy!

[brewens]

I know this sounds too easy but give it a try.

1/2 lb of you favorite sausage cooked.

I can of condensed milk and one can of water.

1 tsp pepper, 1 1/2 tsp salt.

1/4 cup corn starch and a little cold water to liquefy.

Get the water and milk heating on medium as you cook the sausage and dump the sausage in when it's ready. Stir like hell to keep the milk from scorching. Once it's really hot, just starting to boil at the most, stir in the corn starch mix to thicken.

Then just set that on a back burner on low to while you cook all tour bacon, eggs, hash browns or whatever.

It's the canned milk that makes it taste like it must be half butter or something! I guarantee you this will blow away any of the packaged country gravy mixes like I used to use. I thought those were pretty good when I used my favorite sausage in them. They were really, but this is just as easy and puts any of those to shame!

[brewens]

1. I got this from a retired cafe owner that was always slammed to the walls for breakfast on the

weekends. That freakin' gravy and the thick fluffy pancakes were the reason. As for the pancakes, she says it was nothing other than making the batter fresh all morning. Not sure I'm buying that one. I can't duplicate her pancakes.... yet.

[Warpy]

4. Condensed milk is usually very sweet

so if I could tolerate dairy, I'd make this one out of evaporated milk, which has no sweetener added.

[brewens]

6. Oops. I called it the wrong thing, you are right, it's evaporated milk. n/t

[Warpy]

7. Thanks. The thought of sugary gravy

was catching on a tonsil when I read your recipe.

[Kali]

2. nononono

fry the sausage and then cook some flour in the fat, then add the milk and water, bring to simmer for a couple of minutes. corn starch is for brown gravy only. if at all. milk gravies must use flour. sorry.

[PennyK]

3. As a Northerner, I gotta tell you

The idea of cream gravy with sausages sounds so wrong. I can eat breakfast sausage, and I love Italian sausage, but sausage with a milk-based gravy just creeps me out!

[japple]

5. I feel the same way about it PennyK. I was born in the south

though, as an army brat, our family lived all over the place, and I've been in the south all of my adult life. I never have understood the gravy biscuit. The visual aspect has something to do with my aversion, I'm sure.

[brewens]

9. I'm in north central Idaho. The cafe from which I got this recipe was in the northern part of

central Washington state. I actually don't remember that kind of sausage gravy being a big thing when I was a kid in this region. Now you can't find any breakfast place that doesn't have it. I like it best on hash browns. When I try out a new breakfast place, I go for the chicken fried steak, hash browns and gravy and a couple of eggs. That shows me what they can do. If that's good, then I'll be back and try the rest, pancakes, pork chops and whatever.

But you have to taste that gravy to tell. Another thing about that cafe in Washington. The batter for every order of pancakes was whipped up fresh. That makes them thick and fluffy. Thin greasy pancakes that look more like crepes, they made a big batch of batter and let it sit. That's really what you get more often than not.

[flying rabbit]

8. Hell I'll give this a shot.

mmmm....gravy.