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Old 12-23-2009, 02:12 PM   #11
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Arrowroot flour is a great thickener and gluten-free.

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Old 12-23-2009, 03:22 PM   #12
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Just made Sausage Gravy this morning for SWMBO and future-in-laws.

1 lb sausage
2 c milk
flour to thicken

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Old 12-23-2009, 03:51 PM   #13
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Never had or seen anything other than something tomato based around here with sausage. Maybe I will try it someday.

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Old 12-23-2009, 04:26 PM   #14
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Originally Posted by dataz722 View Post
It should work but I don't know much about the thickening properties of rice flour. They don't all act the same way. Some starches aren't as stable, others take longer to thinken, and others need more or less to do the same thickening.
In addition, the darker you cook a roux the less thickening power it has.
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Old 12-23-2009, 05:14 PM   #15
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In addition, the darker you cook a roux the less thickening power it has.
But it will also add a much more complex flavor. For something like sawmill gravy I would never take it past blonde. I don't want the roux to be adding flavor.
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Old 12-23-2009, 05:15 PM   #16
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Never had or seen anything other than something tomato based around here with sausage. Maybe I will try it someday.
Are you serious? What part of jersey? Every diner I have ever been in has has sausage gravy and biscuits. Granted it is more of a souther thing but im not far from you at all and tons of places around here have it.
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Old 12-23-2009, 05:19 PM   #17
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Never had or seen anything other than something tomato based around here with sausage. Maybe I will try it someday.
Tomato based gravy? Must be one of those ketchup on eggs things...
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Old 12-23-2009, 05:23 PM   #18
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I will be making the annual biscuits and gravy on Xmas. I go same as the rest with pound of sausage browned and removed, then add a little more butter, thicken with flour and add at least a quart of milk and the sausage, fresh ground black pepper and salt to taste. I don't know about the rest of you but I like my gravy like my thanksgiving gravy, soppable (sp?). Not immobile on my plate and making the biscuits taste moist. As you all are mentioning though, if two tblsp of flour and fat create 2 cups of thickening power, I just add more of each and get more thickening power for more milk. Then add a little more milk to lessen the thickness and I am good. Whole milk on this one too. Makes the best flavor and texture IMO.

And if you are one of those people with a crazy vegetarian in the house, morning star makes some "tasty" sausage and then you just butter the hell out of it since there isn't any fat. Then make accordingly. It will do in a pinch and you can fool all of the meat eaters as long as you don't tell them.

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Old 12-23-2009, 05:27 PM   #19
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Tomato based gravy? Must be one of those ketchup on eggs things...
I don't know about ketchup but hot sauce on eggs is the sh!t!
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Old 12-23-2009, 05:31 PM   #20
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When my cholesterol came in too high I had to change how I make gravy. You can actually make a decent sausage gravy in a healthy way. Turkey sausage, olive oil, flour and 1% milk will actually make a damned good gravy. Of course, I prefer pork sausage, flour and half-and-half. And gotta put a little onion and garlic powder in it either way. And sage. Gotta have sage if there's not enough already in the sausage.

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