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Old 01-30-2013, 06:01 PM   #11
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Originally Posted by CraigC View Post
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.
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Old 01-30-2013, 06:29 PM   #12
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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.
I'm of German decent! Do you really think I would waste pork fat?
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