1 lb ground sausage browned with chopped onion, spoon out excess grease. I don't like to drain- takes away too much goodness. Sprinkle 4 T flour over meat, cook and stir 2 to 3 min so flour looses its "raw" flavor. Raise heat and gradually stir in 1c milk(use whole or 2%), when gravy begins to thicken add remaining cup of milk. Stir until bubbly and thickened. Taste for seasoning- I always add pepper but all sausage is spiced differently- you may need salt, sage, fennel seed, red pepper flakes or hot sauce. For the biscuits, I tend to use flaky grand biscuits in refrigerated section in grocery store but can make your own. Serve the gravy over split buttered biscuits for the win.
