Woodman, thank you! We had lunch at berries and my sausage looked just like your picture.
Mrs. Hunthelp says we will be going back soon.

I use a hot pan. But for sugary stuff, I use good butter, browned, into which I place the sausage. This usually works for me. If I use hot avocado oil, I get stick. Not sure why butter is better non stick than avocado oil.

I get some stick sometimes, but after the maillard crust forms, it releases easily.

I would never use PAM - uses unhealthy veg oil.

I have bacon, eggs and sausage every day.
I cook in iron skillet.
A dash of olive oil or avocado oil or ghee.
Start the bacon, then shortly add the sausage.
I use Owens.
Then add the eggs.
All of the nice fat is cooking everything.
Never sticks.
Everything finishes about the same time.

Not too high temp is the key.

Many are under the mistaken impression that well-seasoned cast iron is the same as a non-stick skillet. It is not. If you have the temperature correct, and sufficient grease/oil, many things will not stick, e.g. eggs, veggies, pancakes, french toast, potatoes. The more you use the cast iron, the better this works. Put the skillet away in the cupboard for 6 months and it will take a few tries to get optimal non-stick properties back.

Frying meat, however, is another matter. It helps to add grease/oil beforehand, this works especially well with hamburgers. For cooking bacon, sausage patties, chicken, etc., they will leave crusty residue on the surface of the cast iron. After moving the meat to the side of the pan, if you break a couple of eggs over they will stick to some degree. Don't expect the eggs to slide around, but the correct use of the spatula will still let you flip some great easy-over eggs.

In this picture the sausage patties were kept in the middle, so the eggs slid around very much like a non-stick skillet.




But I often use a large skillet, frying the eggs over the same hot-spot as the meat. As mentioned, will still work. In this picture I was able to flip the eggs just fine, but they didn't slide all around, like non-stick.



Edit:

For an additional illustration, here you can see I fried some potatoes in the center hot-spot of the pan and pushed them aside. Then cracked a few eggs over the same spot. You can see the eggs bubbling up nicely showing they are not sticking at all, and they flipped easily.

We use Purnell Old Folks Country Sausage, 80 year old company in Simpsonville KY, it's Goooooood!

1980's flashback

Speaking of sausage , just buy the one pound J.D. "regular" frozen tube. Cook it all.
Refrigerate what you don't need.

And gravy,
Libby's canned country style pork gravy.

Pillsbury frozen biscuits.

Win,win,win.

Your cardiologist can thank me later

I like you a lot bendable… But those fucking things are not biscuits!


~SIGforum biscuits and gravy aficionado

Well then they offer pop n fresh also.
I will admit
The pop n fresh are 40% better

Definitely seems like the sugars in the sausage, probably maple flavoring.

I use coarse salt to scrub my cast iron pans if anything sticks. It is rough enough to scrub a bit and also seems to absorb small amounts of moisture. But of course won't damage the seasoning.

quote:

Originally posted by YellowJacket:
Definitely seems like the sugars in the sausage, probably maple flavoring.

I use coarse salt to scrub my cast iron pans if anything sticks. It is rough enough to scrub a bit and also seems to absorb small amounts of moisture. But of course won't damage the seasoning.

Yes, the sugars in the sausage are definitely the source of the residual goo. As I posted above, a soap and hot water wash is the EASY way to get that goo out. And, as I further posted, I prefer not to clean my iron pans with soap and hot water, even though it doesn’t hurt them.

Hence my reason for using my Cusinart SS skillet to cook Jimmy Dean sausage patties. I’ve never seen them stick in either kind of pan. The residual goo is the only problem.