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

[margali]

nonsense, there is plenty of subtle flavor when made correctly, the 
mouthfeel of a smooth sauce, the sweetness of pork, the bite of the 
black pepper added, and the salt/pepper/sage and occasionally other 
spices depending on brand does flavor the gravy. Yes, it *is* a 
relatively bland dish, but then again, many foods are bland. it is a 
good beakfast dish as many people dont like startling food first thing 
in the morning, after all how pungent is a fried egg sunny side up on toast?
margali

jenne at fiedlerfamily.net wrote:

> That's pretty much how I felt when I tasted the sausage gravy made with
> plain sausage, using the sausage-fat roux/milk method-- all I could taste
> was fat. I guess it's all in what you are used to.