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