Sausage Gravy
3 T. bacon grease or 3 T. butter
1 pound breakfast sausage
1/2 C. flour
4 C. whole milk, brought to a simmer
salt, to taste
Cayenne pepper to taste
fresh ground black pepper, to taste
a dash of sage is optional
Crumble the sausage and cook until well-browned and no longer pink. Add bacon grease or butter for more fat to the sausage.
Sprinkle flour over the sausage and cook, stirring, for a minute or two.
Add milk gradually stirring, until thickened and bubbly.
Turn heat all the way down, add seasoning to taste with salt and pepper, stirring and tasting frequently until the flavor is to your liking.
Turn off the heat. Gravy will continue to thicken as it cools.
Serve over warm biscuits.
