We’ll have to agree to disagree on that one. I’m with you on the restaurant stuff, but I prefer to let the sausage & spices take pride of place and the cooked flavor you get with a brown roux seems to me to overpower that. Ah, well: that’s what makes horse racing. . . .
actually rick we are probably on the same page. my gravy isn’t brown and it is all about the sausage. i’m speaking of the pure lilly white looking gravy that in my experience is almost always bland because the cook either doesn’t know how to make a good sausage gravy or they are trying to stretch it out. either way you end up using to much milk and often have drained off the grease. neither practice makes for a rich flavorful sausage gravy.