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Thread: Thicken Sausage Gravy with what?? page

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    Nanzi's Avatar
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    Thicken Sausage Gravy with what??

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    I am supposed to make about 4#'s of Sausage Gravy to go over biscuits. I hope I can stay away from that. I could eat just the gravy and meat, but what can I thicken the gravy with that isn't those darn grains that make me sick?? I have almond flour, rice flower, and some Xanthum Gum, so far unopened, I don't know what to do with it. Help Cooks.....and thanks in advance, Y'all always come thru for me.

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    Almond flour
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    DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture. I use corn starch, not necessarily primal, but it works and a little goes a long way.
    Georgette

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    Nanzi's Avatar
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    Thanks for both answers. I'll try your ideas before next weekend. And I'll return the xantham gum. I appreciate the warning!!

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    Paleobird's Avatar
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    If you can find an Asian market look for water chestnut powder. Works great. Or arrowroot.

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    Arrowroot Powder?
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    I tend to use either cornflour (the tiny amount can't hurt, I reckon) or arrowroot. Both thicken things well.

    Or you could whip in some egg yolks - just make certain it doesn't boil or they will curdle.

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    Bostonbully's Avatar
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    Quote Originally Posted by geostump View Post
    DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture. I use corn starch, not necessarily primal, but it works and a little goes a long way.

    I only have this happen when i use to much xantham gum.

    I just bought a bag of konjac glucomannan powder. It is the stuff the "miracle noodles" Shirataki are made of. It has 10 times the thickening power of cornstarch, and has minimal taste and no smell.

    No Sugar, Gluten, or Wheat

    Serving size(Teaspoon)
    5g

    Fat
    0

    Protein
    0

    Carbohydrated
    5g

    Soluble fiber
    5g

    Insoluble fiber
    0

    Sugar
    0
    Last edited by Bostonbully; 05-09-2011 at 01:59 AM. Reason: Added nutrition info
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    Quote Originally Posted by geostump View Post
    DO NOT AND I REPEAT DO NOT USE XANTHAM GUM. It makes it "slippery" in texture.
    Yes, xantham doesn't thicken stuff the same way starch does. It gives some kind of ketchup behavior (almost solid when resting and suddenly fluid when moved) when you use a lot of it.

    That doesn't mean that it's useless. If you want a dipping sauce that behavior is great, you can easily dip anything in it and the sauce doesn't run off it by itself.

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    You dont need to thicken with anything , fry your sausage take it out, put pat of butter in the pan add some 1/2 cup whipping cream (per person serving)
    using a wisk, let it start to gentle bubble the longer you bubble the thicker it will become... if it gets to thick - add a little more cream s & p
    simple as that...add sausage back in.

    so 4 servings about 4 tsp. butter 2 cups cream

    carefull can seperate if you boil to hard -just add a little more cream and wisk hard should come back together

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