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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Crumble sausage into a large saucepan. Cover and cook over medium to low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium to low heat about 6 minutes or until mixture thickens while stirring. Spoon gravy over biscuit halves.