"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "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.
>
> : You can get turkey sausage or beef. You want the crumbled kind like
> ground
> : beef. Cook it then add seasonings like black pepper and cayenne. Then
> add
> : enough flour to coat. Cook for a minute. Slowly add milk. Can use soy
> or
> : rice milk. You can make it as thick or as thin as you want. Serve over
> : biscuits or toast.
>
> Sounds pretty carby by time you do all that. I suppose I could use my
> low carb bread.

Or really tiny biscuits.