You could make your own and save even more. Pork shoulder/butts have been on sale recently for as little as $1.25 or $1.50 per pound. They were out when I got there last time, but it does happen. Pork Loins hit $1.99 quite often. Can't get much leaner than that. I ground a shoulder last summer when it was $1.50 a pound and made sausage. I cut a lot of the fat off the top and it still made good fatty sausage. I'm not sure I want to make my own every time, but I'd never done it and wanted to try. It was really good. I might try grinding a loin next time and see how that does. If it's not fatty enough, you can always add fatback, hog jowl, or some bacon, I guess. I don't claim to be squeamish, but that had to be one of the least appetizing things I've ever done, while I was doing it. :-)

This is the original recipe: 1 pound pork 1 pound beef 1 pound veal extra fat if the meat is too lean 1 Tbsp salt 2 tsp black pepper 1 Tbsp ground rosemary (I ground fresh rosemary in an herb mill) 1 tsp thyme 1 tsp marjoram 1 tsp ground nutmeg For an experimental batch I used about 1/4 pound of each meat and cut the herbs and spices down, but rounded them up a bit. I cut the meats into dice in a bowl and tossed them well with the herbs and spices. Put the mix thru the fine plate of a KA sausage grinder. Put the ground mix again thru the fine plate of a KA sausage grinder. Formed into patties about 1/2" to 3/4" thick.

So many posts, so many ideas. Glenda, one of my daughters lived in B'ham a few years ago and she took ne to the Chocolate Biscuitfor lunch. I don't remember what I ate but I had never heard of chocolate gravy . OT, I bought their cookbooks, a weakness of mine, and in a ton of their recipes they kept refering to Rotel. It took a while to realize what they were talking about and apparently their contributors used a LOT of Rotel To me, Rotel is just a brand, like Hunt's or whatever. However, since I "discovered" these forums I don't use cookbooks nearly as much...I just turn to the experts, here. I've lived in TN all my life and I've never heard of anyone making chocolate gravy. I agree they should call it someting besides "gravy". The idea of chocolate gravy definitely doesn't appeal to me. When I make biscuits, I ALWAYS make more than I need and put what's left over in the freezer and when I need them, take out as many as I need, wrap them in foil and heat them in the toaster oven. And in response to strawberries and biscuits, that's one of our favorite meals in strawberry season. I know, as usual, my comments are disjointed but I talk that way as well.LOL jude

About once a year, just have to stop for a sausage, egg and cheese McMuffin! Been craving a Fishwich for months now. I don't know why, I haven't had one for 30 years! Have never had a Big Mac! Will have to add it to my bucket list. Lol