sherifffruitfly
Senior Cook
- Joined
- Sep 29, 2004
- Messages
- 147
ironchef said:Probably too late for this, but make a basting sauce using maple syrup as the base. The baste will give your pork a nice glaze to it, and the sweetness will go with the sausages in the gravy.
It's never too late - there's always a next time - lol
that sounds good.....
I *am* the sausage gravy king, I hereby declare... lol - after making it once