BULK COUNTRY SAUSAGE GRAVY

Steps:

• You will need a very large pot to make this gravy.
• Put sausage into pot, add 1-2 quarts of water.
• Stir to break meat up very fine while bringing to a boil.
• When cooked through, strain the water off of the meat.
• Return meat to the pan and add shortening; brown the meat till it starts to look crispy.
• Add flour and cook until flour is browned, stir often so you don't let it burn (use low heat).
• Add seasonings.
• Using large whisk stir the first gallon of milk into the flour and turn up heat,while remaining to stir constantly.
• Once it thickens, add the kitchen bouquet and the can of evaporated milk.
• Stir to mix and bring to a boil.
• Next you may add the other half gallon of milk as you need it, to get your gravy to the consistency that you like. (Remember, gravy must come to a boil before you know how thick it is or isn't going to be).
• If after all your milk has been added, its still too thick, then add a bit of water and bring it back to a boil.
• Add liquid to thin gravy a little bit at a time.
• It is easier to thin than to rethicken properly.
• Once it is to the consistency you like and has come to a boil again,then it's done.
• Taste to see if it needs more salt.
• Adjust if need be and serve over biscuits, toast, fried potatoes or mashed potatoes.
• To freeze cool completely then package and freeze.
• Will keep 3-6 months in freezer.