Full Batch Prep: Bring 3 quarts of water to a full rolling boil. In a separate container, whisk 1 bag gravy mix into 1 quart cool water until lump free. Whisk cool water/gravy mixture into boiling water and return to a boil. Reduce heat and simmer for 1 minute. Serve immediately or hold on steam table at 165F or higher. Yield: 146 fl. oz. Small Batch Prep: Boiling Water 3 cups, Cool Water 1 cup, Gravy Mix 1 cups, Yield: 37 fl. oz. FOR SAUSAGE GRAVY: After step 4, STIR in 8 to 16 ounces (depending on individual taste) of chopped, cooked sausage and drippings. STIR until gravy returns to a BOIL. REMOVE from heat. POUR gravy into serving container and maintain internal gravy temperature at 165F during service. SMALLER QUANTITY PREPARATION: SUBSTITUTE these quantities and follow the same instructions. Rapidly Boiling Water 3 cups, Cool Tap Water 1 cup, Gravy Mix 1 cups