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<blockquote data-quote="p238shooter" data-source="post: 3923260" data-attributes="member: 24583">Yep &quot;1shott,&quot; those biscuits and gravy look good, and I also like a few dashes of Tobasco along with it as posted.&nbsp; I make sausage gravy up and freeze in muffin tins to pop out and put in zip bags to keep frozen and pull out with a frozen biscuit in the microwave for a quick breakfast.&nbsp;&nbsp; Guess it is ingrained in me from when I was a little kid to not waste and throw food away.&nbsp; So if I wind up with too much milk getting old in the frig, I thaw a pound of sausage and use it up adding part of a new container of milk if needed to fill my big fry skillet to make sausage gravy.I first fry my sausage, and add about a half cup of chopped sweet onions in as it is browning to saute them.&nbsp; If you have not tried onions in your white sausage gravy, it might be worth trying.&nbsp; I got that &quot;tip&quot; from a lady who worked at a great breakfast restaurant years ago. Also, I am an old dog learning new tricks recently.&nbsp; I had been making gravy for years and had always fried and then dumped the sausage to the side to start out browning flour with the grease to make my ruex and then when bubbly brown, start adding milk, then the sausage. No more.&nbsp; When the sausage and onion are lightly browned, dump a half to 3/4 cup of flour in and start stirring, I might need to add additional oil to brown it with the sausage.&nbsp; It browns slower and is easier to get it &quot;just right&quot; before adding the milk.&nbsp;&nbsp; It also is less clean up using just one pan.&nbsp;&nbsp; JMO&nbsp; Thanks to everyone for sharing.&nbsp; Like everyone here, we like to shoot and eat.&nbsp; Ha</blockquote>

[QUOTE="p238shooter, post: 3923260, member: 24583"] Yep "1shott," those biscuits and gravy look good, and I also like a few dashes of Tobasco along with it as posted. I make sausage gravy up and freeze in muffin tins to pop out and put in zip bags to keep frozen and pull out with a frozen biscuit in the microwave for a quick breakfast. Guess it is ingrained in me from when I was a little kid to not waste and throw food away. So if I wind up with too much milk getting old in the frig, I thaw a pound of sausage and use it up adding part of a new container of milk if needed to fill my big fry skillet to make sausage gravy. I first fry my sausage, and add about a half cup of chopped sweet onions in as it is browning to saute them. If you have not tried onions in your white sausage gravy, it might be worth trying. I got that "tip" from a lady who worked at a great breakfast restaurant years ago. Also, I am an old dog learning new tricks recently. I had been making gravy for years and had always fried and then dumped the sausage to the side to start out browning flour with the grease to make my ruex and then when bubbly brown, start adding milk, then the sausage. No more. When the sausage and onion are lightly browned, dump a half to 3/4 cup of flour in and start stirring, I might need to add additional oil to brown it with the sausage. It browns slower and is easier to get it "just right" before adding the milk. It also is less clean up using just one pan. JMO Thanks to everyone for sharing. Like everyone here, we like to shoot and eat. Ha [/QUOTE]

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