Dan's Biscuit Gravy

This is an amazingly easy country breakfast dish you can enjoy, provided you can get started with a creamy roux and build from there.  Patience is a virtue; the longer you cook it once the sausage has been added to the gravy, the more the flavors will meld.  

This is best served with homemade biscuits.

Serves 4-6

Ingredients

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• 1 lb. bulk breakfast sausage (or 1 tube roll sausage such as Bob Evans or Tennessee Pride)
• 4 Tbsp butter
• 4 Tbsp flour
• 2+ cups whole milk
• salt
• pepper

 Directions

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• Put butter in a large saucepan and heat over medium high heat, making sure the butter doesn't burn.
• Heat 2 cups of milk in the microwave or on the stove in a separate pot to warm it up...but not to boiling.
• When the butter has melted, add the flour - one tablespoon at a time - whisking the flour into the butter to form a roux.
• Cook the roux for a couple minutes, until it is bubbling and golden brown; then gradually add milk into the saucepan, whisking all the time to prevent the bottom from scorching.
• When the roux starts to thicken, reduce the heat to low and add salt and pepper to taste, stirring occasionally.
• Meanwhile, heat a heavy skillet to medium high heat and and the sausage by breaking pieces off with your hands.  
• Using a wooden spoon or spatula, break up the sausage as it cooks so the pieces are no larger that a marble.
• When the sausage is cooked through and at least half is well-browned, transfer the sausage into the saucepan with the gravy
• Continue to cook the sausage gravy, stirring constantly, until the gravy is a nice, golden brown.
• Note: if the gravy starts to get too thick, add more milk a little at a time.