MOPED ARMY

Bas >>> sausage is sausage...brown the sausage in a skillet ..drain the grease and remove the sausage.use the grease needed to make gravy..mix together...depends if you want brown or white gravy..either one is very easy made

Bas, I got you.

Sausage used for gravy comes unpacked (no casing). People press it into patties or mix it with other ground meats.

use un-cased sausage meat. Brown like you would ground beef for tacos or something.

Sad sloppy, if you'd have ever left your plumbingless dwelling, you would know that food is different around the world. Sausage gravy does not exist in Europe, nor do we call a roux a gravy and our sausages always have their skin on them, hence the completely normal questions that were kindly answered by a decent human being.

Maybe you need to get a sausage dog and go sausage hunting bas since all you have is unskinned sausage....then you can learn to skin them like we do squirrells,deer,rabbits and the like.sad that you live in such a backwards country that is centuries behind in good eats....oh well keep chomping on those M&M's the goats leave behind..they should keep you from starving

what beverage was that??

Maybe bas should move to a civilized nation then instead of that backwards goat dwelling country he lives in...better yet maybe you should move there with him? if your saying they wouldn't let you import the beverage because it is unsanitary why were you interested in importing it to start with smart ass..sounds like you might have been trying to dump some bad shit on somebody else...what a loser (edited)

Come back to how backwards my country is when you learn to read and write and have indoor plumbing, decrepit pig rapist.

Do you know of anything in Europe that resembles biscuits? I don't plan on making them myself.

Definitely break up and brown the sausage good. I actually prefer to make a piece of bacon crispy first and chop it up and add it to the cooking sausage. I don’t drain the grease unless it’s really excessive, in fact I might add a butter for a little more liquid and deliciousness. Once the sausage starts to brown pretty good, I’ll start adding flour and stirring it in to start soaking up all those juices and turning it into a little thicker mix. Once that happens for a while and the flour is getting browned with the sausage then you start adding milk/ heavy cream of your choosing. Continue to let simmer and slowly add milk product until you get the consistency you want.

Pops gravy would be terrible. Don’t let him lie to you, I’m sure he’s forced his wife to make every bit of food that he eats at home for years. True to American tradition misogyny and gender roles.

Its leavened with baking soda/baking powder. No yeast. I can’t think of anything right off hand that is similar. But the recipe would be simple and ingredients are available. You’d want a flour with gluten, not cake flour.

And if you make your own biscuits, use cold butter instead of warm when making up the dough. Works out better 👍🏼

castoreum comes from beaver anal glands and is used in flavorings of ice cream, candy, soda, and a whole bunch of other shit

ill drain the grease and toss it in the freezer for a few minutes then skim the top and pour the rest back in and thicken it up