Sausage Gravy with Biscuits

I love a good ol' southern breakfast and whats more southern then sausage gravy and biscuits? Well maybe chocolate syrup/gravy and biscuits, but that is for another post with some explanation on why the hell you would eat chocolate syrup for breakfast. This recipe is probably the easiest thing that I have posted so far. Now I'm going to tell you up front that I'm not the best southern as I just buy frozen Pillsbury biscuits and don't make my own, at least not yet. Making a good biscuit, one that is flaky, fluffy, and airy takes practice and a good mentor. My Mema was the best biscuit maker, but she pasted away years ago. My mom, bless her, never really picked up on how to make them the way Mema did, so Pillsbury is the way I go.

I'm sure there are many ways that you can sausage gravy, but I have found this to be the quickest, easiest, and oh so tasty. You can use any type of breakfast sausage that you like, and by all means, make your own biscuits if you can. Then, comment on this post with your recipe so I can give them a whirl. I will give you every bit of praise that I can. I hope after eating this you feel a little more southern. Start saying y'all if you don't already and you'll be on your way in no time.

Sausage Gravy

• 1/2 pound (8oz) breakfast sausage (1/2 of the log)
• 2 tbs flour
• 1 can evaporated milk
• 1 tbs black pepper
• Salt to taste

1. Brown the sausage in a pot until cooked. Do not strain out fat!
2. Add flour and cook for 2 minutes until all the flour is incorporated.
3. Add evaporated milk and pepper.
4. Stir until thickened.
5. Taste and more pepper and/or salt until satisfied. 

Tips and Tricks

• If you like things spicy, use hot breakfast sausage.
• Though I have never tried, turkey sausage might work, though you will have to cook it in some olive oil since it will not render enough fat to make a roux when you add the flour.
• If you find the gravy is too thick, add a bit of milk to thin.
• To double the recipes, use the whole pound of sausage and2 cans evaporated milk.