Marich
Flavorful Connoisseur
Hey everyone! I've been on a quest to perfect my sausage gravy without that dreaded floury taste 
. The trick, I found, is to thoroughly cook the flour in the sausage fat until it's golden, ensuring no raw flour flavor remains. Adding a generous dash of seasoning, like black pepper and a bit of garlic powder, also helps mask any leftover flouriness. Another tip is to slowly whisk in the milk, allowing it to fully incorporate and thicken without clumps. Curious if anyone else has stumbled upon different methods or ingredients that help. What are your secrets to a rich, flavorful sausage gravy? Let's share and improve our recipes together! 
. The trick, I found, is to thoroughly cook the flour in the sausage fat until it's golden, ensuring no raw flour flavor remains. Adding a generous dash of seasoning, like black pepper and a bit of garlic powder, also helps mask any leftover flouriness. Another tip is to slowly whisk in the milk, allowing it to fully incorporate and thicken without clumps. Curious if anyone else has stumbled upon different methods or ingredients that help. What are your secrets to a rich, flavorful sausage gravy? Let's share and improve our recipes together! 
