Originally Posted by CraigC
Besides what has already been mentioned, sausage gravy is made by adding flour to the browned sausage and fat, basically making a roux, and then the liquid is added. In German cooking, ginger snaps are added to thicken and flavor the gravy for sauerbraten.
I always make sausage gravy this way. I do, however drain off the fat. There is still plenty of fat on the sausage, just stir them with the flour until all the flour is stuck to the sausage.