Storrmmee > wrote:
: 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

Yes, you are correct about chichen and turkey being considered meat.

Wendy

: "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