Sausage gravy and biscuits, mmm...and so easy to make, too.
1 lb sausage
Salt and pepper
Notice there are no quantities listed for flour and milk. This is one of those things that you have to play by ear, so to speak. I use a 10" cast iron skillet to make this.
First, fry the sausage up, crumbling it as you cook it. When it is done clear through, stir in flour one heaping spoonful at a time (I use a serving spoon, just like my mother used to use) until the grease is all absorbed. Be careful not to put too much flour in, you want the mixture to be moist.
Stirring constantly, add milk until you get to the desired consistency. You will probably have to add more milk as the mixture cooks down because it will thicken as it heats. Cook until it is warmed clear through. Salt and pepper to taste (I also add a couple of turns of the Italian herb spice weasel).
Serve over freshly baked biscuits. (I cheat and use wompum biscuits...those are the kind where you peel the label and wompum on the counter...)