Mama’s Sausage Gravy

Brown the breakfast sausage over medium/high heat, and season to taste with pepper, garlic, and onion.

Drain the excess fat from the meat, turn the heat down to low, and cover the meat with evaporated milk. It won’t take an entire can!

This is the point at which I make my biscuits (by pulling them out of the freezer about half the time) and preheat the oven, checking the meat occasionally and adding milk if necessary to prevent scorching.

Once biscuits are in the oven, start with 1/2 a cup of milk and 2 tablespoons of flour, combining with a fork or small whisk to make a thickening agent, and removing as many lumps as possible. Pour the mixture into the pan with the remaining 1 1/2 cups milk, and allow to simmer and thicken, stirring occasionally. Adjust thickness by adding more milk or flour/milk mixture if necessary, and serve over piping hot biscuits!