Storrmmee > wrote:
: i can make what i call thick broth, that is add some flour/cornstartch to
: some of the liquid then re add, stirr and let sit after its brought back up,
: thicker than broth, but ntot thick gravy... remember i was brought up on
: sausage gravy, Lee
: "W. Baker" > wrote in message
Ii never had sausage so I am not sure if it is gravy to eat on sausages or
gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
comments that it is a thick gravy.

Wendy