Big Mike's Sausage Gravy

I've grown to have high expectations when I go out to eat because, frankly, I can usually cook something as good or better myself if I stay home. This is really true of breakfast. When I ask for my hash browns to be well done, I know what I'm expecting - nice crispy hash brown potatoes- not greasy grill tasting frozen potatoes. Omelets - don't get me started!

The last time I went out for breakfast I asked for well done hash browns and biscuits and gravy. Pleh, it was awful. More often than not, restaurant hash browns taste like burnt grease to me, but how can you screw up biscuits and gravy?

My recipe is simple and it makes the bomb gravy. I confess, I use store bought biscuits, like Pillsbury Grands or Grands Jr. I'm still working on my baking skills.

Ingredients
1 pound breakfast sausage (I use Bob Evans original)
1/3 cup all-purpose flour
3 cups whole milk
1/2 teaspoon seasoned salt (Lowry's is fine)
2 teaspoons freshly ground black pepper, more to taste (I like lots)
Biscuits, fresh out of the oven, for serving

Directions
1- Break the sausage into small pieces and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low.
2- Sprinkle on half the flour and let it soak into the sausage and cook. Add the rest little by little. Stir it around and cook it for another minute or so, then pour in the milk slowly, stirring constantly.
3- Cook the gravy, stirring frequently, until it thickens. This may take about 10 minutes.
4- Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
5- Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

Makes 4-6 servings