Originally Posted by deguerre
Pretty much this is what I do, except I remove the sausage from the pan and add back in when the roux is ready for it.
Pffft.....logic, shmogic. You would.
Actually, I'm usually doing 3 lbs of sausage, feeding AT LEAST 6 people every time who almost always have seconds, so I personally enjoy the challenge of keeping all 2 lbs of sausage to one side and not rolling down into the roux. Makes my morning.
Plus....I tried that, but I found it too greatly reduced my "grease to flour ratio". So much for making things easier.