This gravy recipe can be used for Chicken, Beef, Turkey or Sausage gravy. The main things to have are meat drippings or fat or grease. Whatever you want to call it. If you look at my Swedish Meatball recipe for example after frying up the meatballs there are drippings left in the frying pan. Remove the meatballs or meat. Always remember once you add water or milk you can never add flour again because it will clump up. Take flour (some people prefer Corn Starch this creates a more clear gravy) sprinkle some flour over the drippings and mix. Have your heat on medium low. Mix in more flour until the grease is absorbed and it becomes almost like a paste. Add water a little at the time. It will start to get even thinker at first, that’s OK. Keep adding water small amounts at a time. Mixing all the time. Sometimes a whisk will help to make it smooth. I use chicken or beef bullion to flavor the gravy. Salt and pepper to taste.
If you end up with grease floating on the top, you didn’t add enough flour. Remember this for next time. But to fix it now, take a small bowl add 1/2 cup water and 2 Tbsp flour, mix well with a whisk slowly pour into the gravy while mixing with a whisk the whole time. This should absorb the grease.
The darker the drippings are, the nicer the color of the gravy will be. So let those meatballs cook a bit to get color on the balls and color in the drippings. Not too hot though.
If you want to make sausage gravy or milk gravy just substitute milk for the water. Make it exactly the same way. Fry up the sausage add the flour then milk just like before. HINT ***If you don’t have enough fat add butter to the pan.