then the only way you could try it is to use the boca crumbles and i have a
friend who also adds diced mushrooms to the crumbles... its a comfort food,
and what i call poor food, the gravy with just a bit of meat is filling and
flavorful without a lot of cost, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : very thick, you cook the sausage, like loose hamburger for spaghettie
> sauce,
> : after it is cooked you add flour to brown in/on the grease and sausage,
> then
> : you slowly add the milk stirring to incorperate and thicken, add s/p to
> : taste then serve over noodles or bread of choice... usually biscusts...
> also
> : serve over fried potatoes... since you are kosher i can't see this ever
> : happening unless you used those spicey boca crumbles... am i correct
> that
> : meat/dairy exclusion also includes chicken and turkey? Lee
>
> Yes, you are correct about chichen and turkey being considered meat.
>
> Wendy
>
> : "W. Baker" > wrote in message
> : ...
> : > Storrmmee > wrote:
> : > : i can make what i call thick broth, that is add some
> flour/cornstartch
> : > to
> : > : some of the liquid then re add, stirr and let sit after its brought
> back
> : > up,
> : > : thicker than broth, but ntot thick gravy... remember i was brought
> up on
> : > : sausage gravy, Lee
> : > : "W. Baker" > wrote in message
> : > Ii never had sausage so I am not sure if it is gravy to eat on
> sausages or
> : > gravy made FROM sausage, as I am a kosher northerner:-) I guess from
> your
> : > comments that it is a thick gravy.
> : >
> : > Wendy
>
>