Bill's Sausage Gravy

I made this recipe previously following the instructions exactly but adding green pepper, onion, garlic, and crushed red pepper flakes. It turned out great, but it was a little too "buttery" for my taste. This time, I used a sausage with a higher fat content and omitted the butter entirely. I added the onion, green pepper, red pepper flakes, and garlic as I did previously. The result was delicious and not quite as "heavy" as the time I used the butter as the recipe calls for. There was enough fat left over in the pan so I had no trouble suspending the flour into a roux. It thickened nicely and was hearty without being too heavy; and I like the kick that the red pepper flakes add.

Date Posted: Sep. 21, 2008

Photography Notes: Panasonic Lumix DMC-FZ8 camera; no flash, ambient window light; edited with Picasa