Country Sausage Gravy

Place ground sausage in a large skillet on medium high heat, breaking it up as it cooks. Once sausage is no longer pink, sprinkle in flour. Stir so flour coats the sausage and cook for a few minutes, stirring occasionally so the raw flour gets cooked.

Add whole milk while stirring and scraping the bottom of the pan. Bring to a simmer, reduce heat, and simmer for 15–20 minutes or until it has reached the desired thickness. If it gets too thick you can always add more milk.

Once it starts to thicken, add salt and pepper to taste. I don’t like to add much salt but I go very heavy on the pepper.

Serve hot over buttermilk biscuits (see my TK recipe box).