Yes, they make that and so can you. I haven't ever, but I hope to....
I did try applying my white gravy recipe to sausage the other day -- a 50/50 mixture of country sausage and chorizo results in a light-orange gravy, very good over day-old crusty bread. It's similar to the gravy at Zest! Exciting Food Creations, which I'd had there a couple of days ago. I'm not certain chorizo is the secret ingredient in their "Double Sausage-Sausage Gravy," since my version was a deeper orange and I think there's a bit of paprika in theirs, but it could be. For the record, I had a Billy's Big Bowl, with scrambled eggs and cowboy potatoes smothered in the stuff, about as satisfying a breakfast as can be had.
Update
1 week ago
2 comments:
My wife uses maple sausage when she does the gravy for biscuits and gravy, and it comes out nice and yummy.
One of the local swine grinders makes a country sausage that's quite spicy. Make gravy with that and Kentucky Kernel flour, and it's the best biscuits and gravy I've ever had.
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