Maple Leaf pork sausage here in Canada is really very fatty. I mix it half and half with lean ground moose. Brown it in cast iron frying pan—then brown some flour in the grease and then pour in a guard of milk. Stir slowly until thick and then ladle over canned biscuits. Everyone I know slathers it in Franks RedHot sauce.
30 years ago nobody local had ever heard of biscuits and gravy— now I got the whole damn Reserve hooked on it.
One local moose hunter claimed his wife made such good biscuits he could eat 2 cans worth!
