White meat gravy
Votes: 1
Time: 30 min.
This gravy is made with the fat left over from frying ground pork sausage. Besides the meat, the only other ingredients are flour and milk. A roux is made from the fat and flour, then the milk is added, which thickens before your eyes and turns into a delicious gravy. Stir in the fried meat and serve. This gravy goes well with any side dishes, such as pasta or rice. Or simply pour it over savory rolls or toast and serve for breakfast, as they do in the Southern United States.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g raw pork sausages without casings
- 1/4 cup flour
- 2 cups of milk
We recommend
Recipes with similar ingredients: kupaty (fried sausages), meat sauce, milk, flour
Cooking the dish according to the recipe:
- Fry the sausage in a cast-iron skillet. When done, remove it from the pan and drain off almost all the fat, reserving only 2 tablespoons. Stir the flour into the remaining fat and cook over low heat for 5 minutes. Remove the pan from the heat and gradually whisk in the milk.
- Return to medium heat and stir occasionally until the gravy comes to a boil and thickens. Be sure to scrape up any browned bits from the bottom of the pan—they're where all the flavor is! Taste, add the fried ground beef, and serve the gravy over toast or buns.
Exit: 2.5 tbsp.
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