This is close to my usual sausage gravy, with a two/three changes. 1) I do not remove the sausage...just sprinkle the flour, and whisk for a few minutes....but do not allow it to start to brown. 2) I use evaporated fat free milk. Started doing this to make it easier for camping, and found it improved the entire dish. This will also lower the calories. 3) For an everyday/week-end gravy I use turkey breakfast sausage. It make it more healthy, and allows us to enjoy more frequently. For special occasions -- maple is the way to go!

Reviewed On: Apr. 10, 2011

Made this as written, except used frozen mango cubes. I may have also used a bit more tobasco...didn't exactly measure. However, the end product was wonderful! Served with brown rice and with a frozen "stir fry" vegetable medly along side. I will make this many times, especially since I know the frozen mango works well. It is so easy to have that in the freezer, instead on depending on availability of fresh mangos.

Reviewed On: Aug. 8, 2010

This is a quick way to get the strawberry rhubarb sauce flavor very similar to what my grandmother used to serve. I used frozen rhubarb, and sugar free jello to reduce the sugar, and it was still a huge hit at Easter dinner.

Reviewed On: Apr. 5, 2010