Sausage gravy- was Re: [Sca-cooks] gravy

[margali]

I will grudgingly conceed to drained breakfast sausage in a basic white 
sauce, AS LONG AS they did not do the prevailing low fat abbomination of 
*rinsing* every ounce of fat [and therefore flavor] out of the meat by 
placing it in a collander and running hot water through it. Just boil up 
some plain TVP and be done with it.

As far as this yankee is concerned, italian sausage in white sauce is 
some new italian pasta *fashion* born in an abhorrent TV *cooking* show. 
it certainly isnt suitable for breakfast biscuits and gravy...

*shudder* i feel the need for *real* sausage gravy now.
margali

and my recipe?
sounds odd, but a few tbsp water in a heavy pan, crumbled loose sausage 
in it, cook on very low until it is cooked but not browned, then add 
flour and whole milk blended well together and season with ground black 
pepper. consistancy? thanksgiving type turkey gravy with about 25% 
content of cooked sausage meat. more meat than that and you might as 
well make white sloppy joes...i like *gravy* and that is how i had it in 
virginia...it is a way to make a little sausage go a long way...

yup, phlip - you put way too much meat in it for what i like...for me 1 
lb sausage should make enough gravy for 8 to 10 people not 4 people=)

and sausage gravy is actually good on chicken fried steak=) or mashed 
potatos