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portland, Oregon

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Reviewed White Sausage Gravy

Jan 8, 2011 in Food Network Community Toolbox on

If you use only one pan and don't take out the meat before adding the flour as one reviewer suggested, you are likely to get a result where the sausage is sticky and gummy because the flour clings to the meat. The idea is to dissolve the flour in the fat left in the pan, then create the liquid with the milk, and add sausage back in at the end.

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