HOW LONG IS SAUSAGE GRAVY GOOD FOR IN THE FRIDGE RECIPES

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
• Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
• Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

Steps:

• In a large skillet, brown sausage until no pink is left. Remove from pan but keep the drippings
• Melt the butter in the skillet with the drippings and add the flour. Combine until smooth and cook for a couple of minutes
• Whisk in the milk and cook until thickened and it coats the back of a spoon, about 2 minutes
• Return sausage to pan, add salt and pepper, and cook for 10 more minutes or until desired thickness. You might need to add a little more milk if necessary.