Make Perfect Sausage Gravy

Really easy sausage gravy for biscuits and gravy.

Steps

 * 1)  Start with a 1lb package of sausage, and start frying it until it's well done and crumbled. It can be crumbled fine or bigger chunks according to your preference.  It can be spicy or mild.
 * 2)  Start your biscuits about this same time.
 * 3)  Add some black pepper; it can't be right without pepper.
 * 4)  When the sausage is well done, add a huge tablespoon of plain flour. I usually heap it up as much as the spoon can hold. I usually use a regular soup tablespoon. Continue frying this into the sausage.  You're basically making a roux. This roux will thicken the gravy.  Fry it a few more minutes like this.
 * 5)  After the flour is well mixed in, and browned, add milk.  Add as much as you want to get the thickness you like. Bring to a boil, and it will start to thicken.
 * 6)  Add milk to get to your preferred thickness.
 * 7)  Slather it on your biscuits!

Tips

 * Red Pepper is also good on this.
 * Hot sauce is good as well.
 * How much flour you use also affects thickness; you can add more flour, which will require more milk, and then you end up with gravy with less sausage per cup. My method is pretty sausage-dense.

Warnings

 * None; this is really easy and reliable method.

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