Sunday Gravy

"sf" wrote in message
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How long? From the time I put the sauce on until the time I serve dinner!
It's almost impossible to cook it too long, just so you keep an eye on it. I
guess a few hours minimum. The only time you don't want to cook it too long
is with a marinara sauce, but that's a whole other lesson,

Felice
 
"Steve Pope" wrote in message
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In case you missed my reply to Barb: if I simmer them in a low oven I can
leave them alone and go do something else; if I fry them in the skillet I
have to stand by while they cook.

And then, there's the question of whether you want the sausage simmered or
fried.

Sorry I was unclear!

Felice
 
In article ,
"Felice" wrote:





I'm not frying them in the skillet, though I may brown them after
they've cooked through. I guess I wasn't clear ? I'm simmering them in
water in a skillet on top of the stove. Capisce?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Mon, 28 Feb 2011 23:11:39 -0500, "Felice"
wrote:

Thanks. What does your sauce go on after you take the meat out,
Felice? I remember an acquaintance used to say her family ate their
gravy over polenta but I don't remember any mention of meat.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 28 Feb 2011 22:42:02 -0600, Melba's Jammin'
wrote:


You were clear... the only advantage to simmering in an oven vs a
covered pot is when one has surplus cash to spend on energy.
 
"sf" wrote in message
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I usually go with plain ole spaghetti. You're right about removing the
meat -- the "bits and pieces" are just for flavor. It's the sausage that is
served with the spaghetti. If there's sauce left over, I put it on just
about anything, usually eggplant parmigiana.

Felice
 
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