Homemade Sausage Gravy

180 mins
Serves 1
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Directions

  1. 1Brown the sausage.
  2. 2Brown the sausage.
  3. 3Brown the sausage.
  4. 4While the sausage is cooking, add a heaping spoon of garlic, a little oregano, remaining onion powder, some black pepper, and some salt.
  5. 5While the sausage is cooking, add a heaping spoon of garlic, a little oregano, remaining onion powder, some black pepper, and some salt.
  6. 6While the sausage is cooking, add a heaping spoon of garlic, a little oregano, remaining onion powder, some black pepper, and some salt.
  7. 7Once the sausage is cooked, do not drain the juice.
  8. 8Once the sausage is cooked, do not drain the juice.
  9. 9Once the sausage is cooked, do not drain the juice.
  10. 10Add flour a little bit at a time and mix it up until the gravy thickens.
  11. 11Add flour a little bit at a time and mix it up until the gravy thickens.
  12. 12Add flour a little bit at a time and mix it up until the gravy thickens.
  13. 13Slowly pour in milk until you get the desired consistency, making it a little extra runny as it will thicken more in the canner.
  14. 14Slowly pour in milk until you get the desired consistency, making it a little extra runny as it will thicken more in the canner.
  15. 15Slowly pour in milk until you get the desired consistency, making it a little extra runny as it will thicken more in the canner.
  16. 16Preheat jars for hot packing.
  17. 17Preheat jars for hot packing.
  18. 18Preheat jars for hot packing.
  19. 19Fill the preheated jars, leaving 1 inch headspace.
  20. 20Fill the preheated jars, leaving 1 inch headspace.
  21. 21Fill the preheated jars, leaving 1 inch headspace.
  22. 22Wipe the jar rims down.
  23. 23Wipe the jar rims down.
  24. 24Wipe the jar rims down.
  25. 25Add lids and rings, screwing them on finger tight.
  26. 26Add lids and rings, screwing them on finger tight.
  27. 27Add lids and rings, screwing them on finger tight.
  28. 28Water bath the jars for 3 hours because they contain meat and dairy.
  29. 29Water bath the jars for 3 hours because they contain meat and dairy.
  30. 30Water bath the jars for 3 hours because they contain meat and dairy.

Ingredients

  • sausage
  • sausage
  • sausage
  • 1 heaping spoon garlic
  • 1 heaping spoon garlic
  • 1 heaping spoon garlic
  • oregano
  • oregano
  • oregano
  • onion powder
  • onion powder
  • onion powder
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt
  • flour
  • flour
  • flour
  • milk
  • milk
  • milk

Equipment

cannerjarslidsrings

Tips

  • Do not drain the sausage juice; it adds flavor.
  • Add flour a little at a time to thicken the gravy.
  • Make the gravy a little extra runny because it will thicken more in the canner.
  • Leave 1 inch headspace when filling jars.
  • Wipe jar rims down before adding lids and rings.
  • Screw lids and rings on finger tight.