Quote:
Originally Posted by CigarNut
Anyone have a good sausage gravy made without milk or cream?
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Lactose intolerant? If so, I would guess that soy milk might work, though I've never tried it. The fat in the roux should be enough without the fat in the moo juice, I'd think? Just make sure it's not some flavored substitute that will get in the way of the sausage taste.
When I make gravy for my country fried steak-CFS (venison, actually), I use about equal portions of water and milk, so water would also work, though it will be a much less creamy, and a much darker gravy. I think I'd try alternative milk types before I'd go all water. The main reason I use half water in the CFS is because I let the steak simmer in the gravy for 30 minutes or so, and part water gravy doesn't tend to stick as bad as all milk gravy on a longer simmer. On a non-simmer application like sausage gravy, all or half water isn't necessary or desirable (for my tastes).
If not lactose intolerant, is it a problem with access to milk, like on a hike or camping? If so, consider powdered milk. I've successfully made good sausage gravy while camping using powdered milk many times.