Sausage Gravy with Biscuits by
This is my son's favorite. He makes it now for the guys at the firehouse.
1 lb. pork sausage
1/4 cup all-purpose flour
2 to 3 cups milk
Salt and pepper to taste
Spicy seasoning, such as Cajun, to taste (optional)
8 prepared biscuits (I use frozen)
lb. pork sausage
to 3 cups milk
prepared biscuits (I use frozen)
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
Tilt pan, so drippings run to one side. It helps to press the sausage with the back of a spoon slightly to squeeze out drippings. Remove sausage with a spoon, leaving drippings in the pan.
Sprinkle the flour into the hot drippings and stir over medium heat until browned.
Whisk in milk a little at a time, returning to a simmer after each addition, continue until all milk is added and gravy has thickened (Add more milk if too thick.) Reduce heat if necessary to keep from sticking and scorching.
Return sausage to pan. Add salt and pepper to taste. Stir and allow to simmer a few more minutes. Taste again for seasoning before serving.
Note: I sometimes add a dash of seasoning salt or Cajun-type seasoning for a kick.
Spoon gravy over warm split biscuits.
Serving Size: 2 biscuits w/ gravy