Pork Shoulder treatment

Recipes and cooking tips for Chops, Sausages, Ribs
Grillnoob
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Joined: Wed Sep 17, 2014 11:43 am

Re: Pork Shoulder treatment

Post by Grillnoob » Wed Aug 26, 2015 5:03 pm

How do you make the Sauasge Sawmill gravy Bentley?


Bentley
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Re: Pork Shoulder treatment

Post by Bentley » Thu Aug 27, 2015 12:42 am

After you brown the sausage. remove it, add flour to the drippings and make rue, you wanna cook it just enough to get the flour taste out, you don't want it dark. Some add milk, some add water, just a personal preference, I like milk. Add the sausage back in and add a bunch of fresh cracked black pepper. I have always like rib sticking food like this, one of the reasons I am drawn to it I guess.
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Grillnoob
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Joined: Wed Sep 17, 2014 11:43 am

Re: Pork Shoulder treatment

Post by Grillnoob » Sun Aug 30, 2015 8:54 pm

Thanks mate +1
Will give it a go
But might add some cheese and hot sauce as well :D

Bentley
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Location: Culpeper, Virginia USA
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Re: Pork Shoulder treatment

Post by Bentley » Tue Sep 01, 2015 1:00 am

I should have been a little more specific, after cooking rue, add liquid, make gravy to desired consistency and then add sausage and heat up! Not sure about cheese, but I do put hot sauce on top of finished plate!
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