Entry posted by John Clark
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* 8 ounces pork sausage
* 2 tablespoons shortening
* 3 tablespoons flour
* 1 1/2 to 1 3/4 cups milk
* salt and pepper
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening (or lard) to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits.
hehe my wife will be pissed i stole that out her box. Any way some more stuff to add. While you can use a plain non flavored sausage I find one with a flavor such as sage or maple (my favorite) works nicely and adds a little twist. The biscuits should not be of the flakey verity as its hard to cut them with a fork/knife. Also for some real filling up try using a think cut piece of chicken breast fried up laid on top of the biscuits under the gravy, makes this a any time meal (not that it can't be with out the chicken).
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