Originally Posted by Ron_L
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.
I'm with Ron.
Also, as I do with SOS I add a dash of wooster sauce in there, adds a little something to the dish, oh and LOTS of cracked black pepper.
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