Quote:
Originally Posted by Simply Red
if you're making sausage gravy.
It's absolutely critical to scramble + pan fry the breakfast sausage, I'd elect the 'hot' jimmy dean. Anyhow - It's critical to cook until sausage is crispy pellets.
... and here's why...
Once you develop you roux from the sausage grease, adding the wet product will soften up the sausage just the right amount. See this will eliminate the elasticity of the pork and make it a texture anyone in their right mind would want in a gravy.
Also when you add the flour to the sausage and grease pit of the skillet - try to brown the flour - but only SLIGHTLY - also to finish your gravy add three Tablespoons of evaporated milk, more crushed red pepper and a teaspoon of sugar. This step really 'pulls the gravy together'
If you want to get cute; as you render the sausage, add a teaspoon of bacon grease.
These are all very solid techniques to a good 'country' style down home sausage gravy - AKA 'Sawmill gravy'
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