Sausage gravy is super easy.
1/2# Bob Evans original sausage
1/2# Bob Evans sage sausage
3.5 Tablespoons of flour
2.75 Cups of whole milk
1T butter
salt
Pepper
Browns sausage
Sprinkle flour (1/4 quarter at a time) into the sausage, mixing well
Add the milk (1/4 at a time) into the sausage flour mix
Simmer for maybe 10 minutes, stirring to assure no scorching. Toss in the butter during this simmer time.
Salt and pepper to taste. I think it needs a bunch of pepper.
Quote
Originally posted by: jatki99
CFS is one of my favorites as well, although I've never heard of making a sandwich out of it. Whenever I get it, or make it, I love it swimming in sausage(or sawmill) gravy. Actually it's super simple to make, getting the gravy spot on is the hardest part. I used to make it pretty often but since it's just the two of us, not so much anymore.
To make a ggod CFS:
Buy a pack of cube steaks, dredge through flour, egg, then panko (or bread crumbs). Heat about 1/2" oil in an iron skillet, fry up up turning ONCE. When all done, start making gravy from the leftover oil, make certain all those yummy brown bits are still in there, that's where all the flavor comes from. Will take about 20 minutes to make a decent gravy, the slower and longer, it seems the better it turns out.
EASY PEASY.
