I give this stars for technique. I used 2% milk and the consistency was beautiful. However, though it was not floury, it was bland. I used with regular flavored sausage links, which did not create much drippings, so I did use the butter, and I even added a little bit of maple syrup. I added a TON of pepper. We ate most of it and it wasn't bad, but it wasn't as good as the packet at the store. Why? Flavor, it just didn't have much and adding the maple syrup was weird. I keep this recipe - again, for the technique - and I may tinker with it by adding garlic powder, or maybe a bouillon cube or something. I'm not sure.
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I give this stars for technique. I used 2% milk and the consistency was beautiful. However,...