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Unread 04-03-2013, 09:32 PM   #31
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Originally Posted by Ron_L View Post
I haven't seen that around here. I'l have to look harder.
Our grocery doesn't put it with the regular flour but with the other breadings and fish fry stuff
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Unread 04-03-2013, 10:06 PM   #32
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made some up on the camp fire a couple weeks ago.
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Unread 04-03-2013, 11:01 PM   #33
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Nice, That's what I'm talkin about!
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Unread 04-04-2013, 09:44 AM   #34
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Originally Posted by landarc View Post
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.
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Unread 04-04-2013, 09:57 AM   #35
somebody shut me the fark up.

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I gotta tell ya...

I do most of these, and they are all excellent advice.

The only thing I can add is...


Use that for some of your liquid, along with cream to make it rich and creamy. Just trust me. Just make it with ham hocks like any other broth.

Last Saturday we used a crumbled fatty for the sausage, and made gravy from bacon drippings with some onions browned in the fat and added flour to make a roux, then added in ham broth, cream, cracked black pepper and the crumbled fatty and let it thicken up.
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