View Single Post
Old 04-03-2013, 12:08 PM   #2
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC

I always fry the sausage in a pan, and once its done, add cream and flour until I get the consistency right. If the sausage has enough flavor, you don't really need anything else. If not, I sometimes add salt, pepper, sage, and red pepper flakes. I'm sure there are other ways to do it, but this always turns our really good. I leave the grease from the sausage in the pan and it kind of makes a roux with the flower. I've recently found that using skim milk instead of cream doesn't change it a whole lot, and I'm sure its a lot healthier that way.
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time [URL=""]Zero[/URL] Member

Try the [URL=""]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote

Thanks from:--->