Homemade Sausage Gravy for Biscuits

About one month ago Son Number 2, bought his first home and moved out. We now just have our daughter at home. Son Number 2, Kyle, needed to do some work to his bathroom floor, so my husband took off work the week after Christmas. How does this relate to Sausage Gravy you might ask? Well, with my husband off work, and both of our sons cutting and laying floor tile, I was busy cooking up a storm for my hungry guys. Forget the diet foods that normally come after the New Year; I made comfort foods and stick-to-your-ribs, type foods for my hard working guys. Thus the Sausage Gravy. This easy dish is perfect for breakfast of course, but also lunch or an evening meal. Served with some creamy scrambled eggs, it's a wonderful meal. Here's how:

First, you need to brown the sausage in a large skillet, breaking the meat apart as it browns. I used Jimmy Dean sausage and there was very little fat in the pan. You can drain the fat off the sausage, if desired. I drain off the extra fat cuz I don't need it. I do not make a roux with this gravy, I just add the flour directly to the meat. The extra fat will not be missed. Trust me.

Just Sprinkle the flour over the meat and then stir it in until there is no flour showing. Continue to stir the sausage and flour for a minute, making sure it does not burn. Pour in part of the milk.

Stir until the gravy thickens, and then add more milk as needed. The gravy does need to cook and thicken a couple of minutes, long enough to cook the flour, and let the gravy thicken to your desired consistency. I usually end up using at least 2 1/2 cups of milk, or more. It's delicious! Sometimes you just need a plateful of Homemade Buttermilk Biscuits smothered in Homemade Sausage Gravy. It really hit the spot for my busy family. Give it a try!

HOMEMADE SAUSAGE GRAVY WITH BISCUITS- (biscuit recipe here)

1 pound of breakfast sausage

3 Tablespoons of flour

2 1/2 cups milk, or more

salt and pepper to taste

In a large skillet(12 inch), brown the sausage. While it cooks, break the meat apart and turn the meat over as it browns. If the sausage starts to burn, turn the heat down. At this point, I drain off any fat in the skillet if there is any, but you may leave it if you desire.. I'm just for using less fat, if possible! When the sausage is done, sprinkle the flour over the sausage. Stir the flour into the meat and keep stirring for a minute or two, while the flour browns with the sausage. The flour will stick some, so it's important to keep stirring. Now, stir in 1 cup of milk and stir until thickened. It will be very thick. Add 1 1/2 cups more of milk. Cook and stir until thickened, several minutes. Now, taste the gravy to determine how much salt and pepper is needed. Each brand of sausage is different as to how much seasoning is added. I do like plenty of black pepper in my gravy. This will serve 4-6. If you desire a larger batch of gravy, add more flour in the beginning, and more milk. Enjoy!