Sausage Gravy

Story

This recipe mostly comes from Ellen Tedder, my mother's sister. She would fix this for breakfast during our annual, family beach vacation. Technically, there isn't a set recipe, but this is a pretty close approximation.

Ingredients

• 1 lb Breakfast Sausage
• 3 cups Whole Milk
• 3 tbsp Butter
• 1/4 cup All Purpose Flour
• Salt and Pepper

Instructions

1. Fry the sausage in a regular 1 to 2 inch deep frying pan (not non-stick) and then remove and set aside and reduce heat to medium.
2. In the same pan, add the butter and allow to melt stirring with the remaining sausage grease.
3. When melted, add the flour and whisk together. This step makes the Roux as a base; you want the mixture to brown some but be careful not to burn.
4. Slowly add the milk, continue stirring as you add. Be careful with the milk, adding too much will make the gravy too thin, you can always add more if needed.
5. Allow the gravy to simmer (you should see it bubbling slightly if you stop stirring) and reduce for approximately 10 minutes. Add salt and pepper to taste.
6. While the gravy cooks, add the sausage to the mixture (crumbling the patties as you add them, careful they will be hot). This step is optional; you can add all of the sausage, none of the sauage, or anything in between.
7. When fully reduced/thickened, remove from heat and serve with biscuits.