SAUSAGE GRAVY
Submitted by grizzlybiscuit on November 06, 2005 at 3:01 pm

Sausage gravy and biscuits are all about simplicity! Chopped sausage bound together in a white cream sauce with lots of black pepper....One of America's finest breakfasts!

1 12 oz Package of Jones All Natural Pork Breakfast Sausage (small links, no artificial ingredients), cooked and chopped coarsely but not too big (net weight 7 oz), with fat drained and reserved (for the roux)

2 cups (16 oz) of regular milk
2 Tbs. rendered sausage fat
3 Tbs. all-purpose flour
kosher salt to taste
lots of black pepper (10-15 grinds from a fresh mill)

4 hot fresh biscuits opened in half--you should have plenty for 4 people

Place the sausage in a pie tin (9") and cook it off for about 20 minutes at 375 degrees. Drain off all the sausage fat and save! When cooled, chop up the sausage coarsely (not too big) and set aside.

Mix together 2 Tbs. of the sausage fat with 3 Tbs. of all-purpose flour & cook on the stove under high heat, constantly stirring with a wooden spoon long enough to get it smooth & bubbly. Set aside.

Scald the milk in a separate pot, and then slowly add about half of it to the prepared roux and stir vigorously with a wire whip until smooth. Now add the rest of it to the milk and stir vigorously until smooth and adjust for thickness.

At this point cook for a few minutes on moderate heat to cook out the raw pasty flour taste and adjust with a little milk or a little more roux to get the right consistency The sauce should be a little on the thick side.

Now add back in all the chopped sausage. Season with a little kosher salt and lots of black pepper.

Pour a generous portion over the opened biscuit. Don't add anything else; this is all you need!