Tamara Garver Sandefur — I’ve never measured just eyeball, but after browning sausage I:
- add flour till it “sticks” to sausage with no pooling fat in bottom of pan then
- brown flour to same color as sausage then
- add milk till desired consistency. I was told as a trick to remember gravy does not thicken till around 180 degrees, never temped it but keeping that in mind has kept me from over flouring because it wasn’t thickening soon enough….and
- salt and pepper to taste
to me the simpler the gravy the better.