very thick, you cook the sausage, like loose hamburger for spaghettie sauce,
after it is cooked you add flour to brown in/on the grease and sausage, then
you slowly add the milk stirring to incorperate and thicken, add s/p to
taste then serve over noodles or bread of choice... usually biscusts... also
serve over fried potatoes... since you are kosher i can't see this ever
happening unless you used those spicey boca crumbles... am i correct that
meat/dairy exclusion also includes chicken and turkey? Lee
"W. Baker" > wrote in message
...
> 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