Southern Sausage Gravy And Biscuits

• 2 lbs Bob Evans sausage (Regular, Sage or Hot)
• 1/2 lb bacon
• 2 teaspoons rubbed sage
• 1/4 lb real butter
• 2 cups flour
• 1/2 gallon whole milk (2% or skimmed will not work)
• black pepper

1. Place flour into a dry non-stick frying pan over medium heat and cook until light brown.
2. Stir continually to prevent flour from burning.
3. Pour into a glass bowl and set aside to be used later.
4. (Browing the flour will keep it from lumping when added later) Cut bacon into 1/2" pieces and place into large pot or Dutch oven.
5. Fry bacon until crispy.
6. Pinch sausage into small pieces and add to bacon.
7. Continue frying until sausage is completely cooked.
8. Add sage and butter and stir in completely until butter is melted.
9. Add browned flour a few tablespoons at a time and stir until liquid becomes pasty (you may not need all of the flour).
10. Pour in milk slowly, bring to a slow boil and contiue stirring until gravy thickens.
11. Add black pepper to taste.
12. You may also add a pinch or two of crushed red pepper flakes if you want the gravy to be more zippy.
13. Serve over buttermilk biscuits prepared per package instructions.

sausage, bacon, sage, butter, flour, milk, black pepper

Taken from www.food.com/recipe/southern-sausage-gravy-and-biscuits-51894 (may not work)