- Apr 5, 2009
Can I make sausage gravy for over biscuits with Italian sausage? Or does it have to be sage breakfast sausage?
A whole tenderloin is usually two pieces and too much for the two of us for a regular meal. When I make the gravy, I fry the ground pork tenderloin in butter so there's the added fat. I buy pork tenderloins on sale for $1.99 lb which is cheaper than ground pork or sausage generally. If the pork tenderloins are not frozen, I will have the butcher grind them for me and portion them out to freeze (for meatballs, bolognese sauce, etc.).Why do you use tenderloin? You are grinding it so why not use a cheaper and tougher cut?
To me, that's sort of a waste of tender, melt in your mouth meat! There is hardly any fat compared to other cuts and I should think you would want that. No?
I get it. We have a garage chest freezer but it still gets full. I "shopped" out of my freezer for this trip.At the moment the freezer is so full I can't get one even if it should come on sale. Like a lot of people - I really have to start eating just out of the freezer!
That's a lot of meat. Where I live a pork butt or shoulder is about 10-13 pounds and costs about $1.49 lb. (on sale) and I get tenderloin for $1.99 lbThe pork butt (top portion of the front shoulder) is the perfect ratio of fat and lean. It's what is usually used for sausage meat. It's also about half the price of tenderloin.
Around here pork butts are 7-8 pounds and regularly go on sale for less than a dollar a pound.That's a lot of meat. Where I live a pork butt or shoulder is about 10-13 pounds and costs about $1.49 lb. (on sale) and I get tenderloin for $1.99 lb
That's the cut husband and cousins use for sausage though.