sausages
Nov 8th 2005 | 4:11 am
#31
Banned
Joined: Oct 2005
Posts: 121
Re: sausages
Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha 
Nov 8th 2005 | 4:49 am
#32
Part Time Poster
Joined: Jan 2004
Posts: 4,219
From: Worcestershire
Re: sausages
Originally Posted by joeboy_UK
Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha
Nov 8th 2005 | 4:51 am
#33
Banned
Joined: Oct 2005
Posts: 400
Re: sausages
Originally Posted by MikeUK
Gravy without fat, is like 1% milk....
Gravy is overrated anyway
Nov 8th 2005 | 5:05 am
#34
Thread Starter
Guinness is good for you.
Joined: Aug 2003
Posts: 694
From: Kamloops
Re: sausages
Gravy is Overrated?????
How is that possible - is that not like saying that Guiness is overrated or sex or chips, or thick guey sickly cream cakes or butter or black pudding, butter on bread... sorry had to stop typing as I have strated to drool on the keyboard.
How is that possible - is that not like saying that Guiness is overrated or sex or chips, or thick guey sickly cream cakes or butter or black pudding, butter on bread... sorry had to stop typing as I have strated to drool on the keyboard.
Originally Posted by finallygotout
True....but note that there are a lot of lactose intolerant people out there Gravy is overrated anyway
Gravy is overrated anyway
Nov 8th 2005 | 5:06 am
#35
Thread Starter
Guinness is good for you.
Joined: Aug 2003
Posts: 694
From: Kamloops
Re: sausages
When I make my own gravy I ask the wife for advise and she says leave it to me. My brother won't even allow me in the same room as the gravy being made as he swears blind that just my presence is enough to make it go lumpy.
Originally Posted by Bleech
Hmm good question, I was thinking about doing it with a roast, not with Sausages and mash 
But to do it with a roast, put some onions, garlic and herbs (ie. Rosemary) in with the roast, take the meat out of the pan after it's rested for about 10 mins, then drain off as mich fat as you can, stir in some flour and put the roasting tin on a hob. Add some red wine and cook it through till it thickens, then sieve out all the onions etc and that's basically it, yum.
Err umm then store the gravy in a fridge/freezer till you make sausages and mash and re-use it
But to do it with a roast, put some onions, garlic and herbs (ie. Rosemary) in with the roast, take the meat out of the pan after it's rested for about 10 mins, then drain off as mich fat as you can, stir in some flour and put the roasting tin on a hob. Add some red wine and cook it through till it thickens, then sieve out all the onions etc and that's basically it, yum.
Err umm then store the gravy in a fridge/freezer till you make sausages and mash and re-use it
Nov 8th 2005 | 5:08 am
#36
Thread Starter
Guinness is good for you.
Joined: Aug 2003
Posts: 694
From: Kamloops
Re: sausages
Yes $3 egg steamer thing from the local thrift store.
Originally Posted by Rich_007
I see you got one of those plastic egg cooking thingies, or bought en egg cooker ? Nice. Them's perfect looking eggs.
Rich
Them's perfect looking eggs. Rich
Nov 8th 2005 | 7:29 pm
#37
AntiWinge Freedom fighter
Joined: May 2004
Posts: 1,137
From: Kelowna BC
Re: sausages
Originally Posted by joeboy_UK
Bleech, that sounds delicious but I am concerned i may have an early heart attack if I make my gravy out of fat ha ha
Airseir, as long as you add the flour first and then gradually add the wine it 'shouldnt' go lumpy, unless you've got a face that makes milk turn sour
Yours,
Deilia Bleech
Nov 9th 2005 | 4:35 am
#38
Lotus-eater
Joined: Jan 2004
Posts: 5,069
From: Cascadian Autonomous Elysian Region
Re: sausages
Originally Posted by Airseir
Yes $3 egg steamer thing from the local thrift store.
Rich.
Nov 9th 2005 | 5:35 am
#39
Thread Starter
Guinness is good for you.
Joined: Aug 2003
Posts: 694
From: Kamloops
Re: sausages
I think I am just used as a good excuse - how could I make gravy lumpy by just being in the kitchen.
Regarding the layer of fat for the Canadian winter - I think that is an excellent idea and will go out at lunch and buy suitable products to start the process. Guess this is what bears do and they have been in Canada long enough to know.
Regarding the layer of fat for the Canadian winter - I think that is an excellent idea and will go out at lunch and buy suitable products to start the process. Guess this is what bears do and they have been in Canada long enough to know.
Originally Posted by Bleech
You drain most of the fat off and use the juices. Mash up the garlic and onions (& apples if you're doing pork) and squeeze most of the juice out of them. But if you really want to go for full heart attack, add double cream afterwards! You need a winter layer of fat if you're in Canada anyway
Airseir, as long as you add the flour first and then gradually add the wine it 'shouldnt' go lumpy, unless you've got a face that makes milk turn sour
Yours,
Deilia Bleech
Airseir, as long as you add the flour first and then gradually add the wine it 'shouldnt' go lumpy, unless you've got a face that makes milk turn sour
Yours,
Deilia Bleech
Nov 9th 2005 | 11:37 am
#40
..and Family
Joined: Nov 2005
Posts: 60
From: Currently Manchester, England
Re: sausages
Originally Posted by joeboy_UK
How do you make your own gravy?
enjoy
