Originally Posted by landarc
I have to say, when I am really being lazy, I add the onions and flour to the sausage, directly on top, fry that up for a few minutes until it gets gummy, then add the water and flour. It works pretty well. Never had any complaints.
Question for you Landarc, does doing it this way create any difference from the way you previously described? I ask because this is the way I always do it, but I would start creating the roux separately if it makes a significant difference.
Anthony - Pork City Grillers KCBS team
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