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

[Phil Troy/ G. Tacitus Adamantius]

Also sprach CorwynWdwd at aol.com:
>In a message dated 12/29/2003 2:47:54 PM Eastern Standard Time,
>adamantius at verizon.net writes:
>Inquiring
>minds want to know if it was a cream gravy, redeye gravy (which
>actually sounds not too hideous) or something else.
>Cream, no coffee for the Red Eye.... But I could probably whip up some Red
>Eye from balony grease.

I'm thinking the same; one of the comparatively few foods with which 
it might be really compatible.

>Most times I fry balony, I just make a sandwitch though.... Not REALLY a lot
>of grease from most balony.

True. But after all, it is (theoretically) a salted, cured, and 
smoked pork product (or pork and veal, or all veal), so on a chemical 
level it's not too different from many hams.

Adamantius