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Old 04-03-2013, 03:26 PM   #22
Ron_L
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Join Date: 12-09-04
Location: Chicago 'Burbs
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I always use a naked fatty for sausage gravy. It adds a nice, smokey flavor. But, there isn't a lot of fat left in the fatty so you have to add some to the pan for the roux. Butter works.
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