-
1
Before you get started, get your biscuit's on a pan following the pkg. directions.
-
2
While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
-
3
In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
-
4
Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
-
5
Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
-
6
Once you have the flour browned, start folding in the sausage.
-
7
Mix 2 cups water with 1 cup milk and stir together.
-
8
Start slowly pouring the milk and water mix into the the sausage mixture,.
-
9
Only pour what you need to get a nice consistency.
-
10
(Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
-
11
Use your judgement on adding more milk or water to your taste.
-
12
* Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
-
13
Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
-
14
Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
-
15
Pour over freshly baked buttermilk biscuits -- or your own.
-
16
( but if your making your own, make them first before you even think of making this gravy).
-
17
Enjoy!
