Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Coney Island Dog Sauce/Michigan Sauce in my neck of the woods

I like what we call flour gravy, I make a dark roux using flour of course, sausage drippings, fried pork chop drippings, side pork (green bacon) drippings, or chicken fat, you get the point. Then I add water, lots of black pepper, a pinch of salt, and sometimes a sage leaf or so. Loooooovvvvvveeeeee it !