Sausage Gravy

Sausage Gravy
Source: allrecipes.com

1 lb. roll of breakfast sausage
1 lb. roll of hot breakfast sausage
1/2 cup all-purpose flour*
4 cups milk*
16 biscuits

Crumble and cook sausage over medium heat until browned and cooked throughout. Drain off fat; return sausage to pan. Stir in flour slowly until it dissolves. If needed, gradually start adding small amounts of the milk while mixing in the flour. Stir in the remaining milk slowly. Cook gravy until it becomes thick and bubbly. Season with salt and pepper as needed (we don't use any). Serve over hot biscuits.

*If you prefer a less meaty, more gravy sausage gravy, then double the milk and flour to make more gravy.

**This recipe can be frozen. Cool the gravy and divide into bags for freezing. Remove the air from the bags, and lay flat to freeze. To thaw, place bag in refrigerator overnight. To heat, remove from bag and place in a heat safe container. Warm it either in the microwave or on the stovetop.

***Most sausage gravy recipes tell you to make the gravy with the grease from the sausage. I do not do this because it leaves you with a very greasy gravy that is extremely visually unappealing to me, and I will not eat it because of all of the fat.