I'm making Sunday gravy next weekend for the first time. I'm loosely following a recipe but have a question about timing.
I'm using the following meats: 6 pork ribs, 2 pork chops, 4 Italian sausages, meatballs, and 1 lb of mystery beef (my butcher had no brisket, which was what I wanted, so suggested *it* but I don't remember what he said it was!).
So how long should I allow each meat to stay in the pot? I have read that the meatballs should be added toward the end but I have no idea how long to cook the rest or when to add them. Any tips?