I plan on making either a nice chicken ragout or a biscuits and gravy like gravy today.
I have a few questions though;
"The first step to making this gravy is to cook one pound of pork breakfast sausage. You can use mild, hot, maple, or any type of pork sausage that you prefer.
Once the sausage is browned through with no pink remaining you will add two tablespoons of butter directly to the cooked sausage and allow it to melt."
1: Is breakfast pork sausage in any way different from regular sausage eating time pork sausage?
2: Should i break up the sausage before during or after the baking?
3: if anyone has a good gravy recipe, feel free to share.