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some Qs about sausage gravy recs.

Misc.

i would very much like trying these sausage gravy but i have some Qs...

1. do the sausages stay in shape or do u have to break them apart? (one rec. said they have to be "crumbled" and how? i thought sausages have a "skin" on them? --> how do u call those transparent film wrapped outside the meat?)

2. how much (i.e. 1 cup? 2cups?) of gravy can u get from the recex. mentioned?

3. is there a low fat sausage gravy rec? the rec. posted all sound really fattening to me. i personally won't mind but i don't think chris will want to eat it coz he is very "cautious" about what he eats (as he has seen so many patients w/ cardivascular problems...) sorry to bring this up, i'd just like to know whether it's possible to have a low fat version or else i will try to modify it myself... (i have never made sausage gravy.)

what do u serve it w/ other than biscuits? or w/ biscuits and???

I'd appreciate any response...
thanks in advanice! ^_^


MsgID: 0041011
Shared by: eggy/oz
In reply to: ISO: Southern Style Sausage Gravy and Bisquit
Board: Cooking Club at Recipelink.com
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