Originally Posted by Uncle Bob
I've always used bulk roll sausage GW...Now you have me thinking about dicing up some Andouille...I'm thinking it's gonna be good!!
Oh my! I think that between you, me, and Rob's posts, we may have created a new way of thinking about sausage gravy. I can envision not only your Andouille, but Spanish Chorizo, or pepperoni, or batwurst, knockwurst, Kielbassa, or any other flavorful sausage you can think of. And we don't even have to limit this to sausage. You could use the same technique with chopped corned beef, peppered steak cubes, or....
Wait a minute! With the other meats that aren't suasages, they already exist. I think they call them creamed whatever, or stews, or what's the name of that stuff with cubed beef, mushrooms, noodles, and parmesano regianno cheese, oh, stroganoff. What was I thinking.
But in any case, sausage gravy with any kind of sausage, served on top of Enlish muffins, biscuits, toast, or whatever you want, just sound like a new way of thinking about an old classic. Yum.
Seeeeeya; Goodweed of the North