>>21699639
>What is the ideal sausage for a sausage gravy?
It's what we would call breakfast sausage. It'll have a pretty good meat to fat ratio, probably 80/20 or 75/25. Flavor-wise it's going to lean into the flavors of sage and black pepper, with other herbs like marjoram or thyme or fennel backing it up. Usually you'll also have red pepper flakes with some recipes having enough to be called 'hot' sausage. I also typically see brown sugar or maple syrup added as a sweetener. For a sausage gravy, you want to brown it in a pan, but not too fast, because what you really want is that fat to render out so you can build the roux with flour and then add cold milk to make the gravy. When I was a kid, my mom didn't like the texture of the sausage crumbles, but she did like the taste of biscuits and gravy, so my dad would strain off the fat from the meat and make the gravy in a separate pan and then he and I would add the meat back in when we made our plates.
