True sausage and gravy seems to be an art form around Knoxville, TN. We have began to have restaurants competing to serve the best S&G. It seems to be evolving around who can add the most ingredients.
Personally, I am a purist and I just enjoy hot quality sausage that is fried, crumbled and pull the crumbles and make a semi rue and let that evolve into a gravy and then add the crumbles.
Paul E. Smith