"Tasty! I hadn't thought of onions in my gravy, wow. I use all natural sausage and brown it like ground meat. I too had to add a tablespoon of butter to the pan, not enough fat from the sausage. It's just me here, so I only used a few shavings of onion, 1-1/2 teaspoons of flour, and 1/2 cup skim milk (I'm dieting ha). I skipped the jalapeños. I added the sausage back in at the end. I served it open face, fried egg on top covered in sausage gravy and oven roasted home fries on the side. Then I took a nap. mmmm

"Emeril Rocks! That said, all I use in the kitchen is iron (except saucepans and a Crock Pot). I used Crisco the first few years, but it always left the pan sticky. Crisco also wears off easily. Now I use good old fashioned lard, It holds up better and never gets sticky. Every couple of weeks I'll give them the once over with a light coat of lard for good measure. I also do my seasoning in my gas grill so the smell stays outside. I use my big 16" frying pan for crispy oven baked "home fries" and I'll wipe a very light coat each time I put it under the broiler. That keeps it seasoned all year long and the tators don't have a greasy taste or texture. (makes a great deep dish pizza)

"Emeril Rocks! That said, all I use in the kitchen is iron (except saucepans and a Crock Pot). I used Crisco the first few years, but it always left the pan sticky. Crisco also wears off easily. Now I use good old fashioned lard, It holds up better and never gets sticky. Every couple of weeks I'll give them the once over with a light coat of lard for good measure. I also do my seasoning in my gas grill so the smell stays outside. I use my big 16" frying pan for crispy oven baked "home fries" and I'll wipe a very light coat each time I put it under the broiler. That keeps it seasoned all year long and the tators don't have a greasy taste or texture. (makes a great deep dish pizza)