W.V. Style Sausage Gravy-N-Biscuits

• 1 lb. ground sausage(optional hot or spicy sausage makes it great!)
• 1 cup white flour
• 1/2 gallon milk(skim, 2%, or whole)
• salt & pepper to taste(salt depends on the brand of sausage)
• Grands flaky buttermilk biscuits

1. Brown sausage in large sauce pan, strain most grease after browning sausage.
2. Remove the pan from the heat, leaving the burner on unless you are using gas.
3. Take 1/4 cup flour and sprinkle over sausage. Use a fork to press and mix the flour into the sausage until you no longer see flour( this is why you do not press the grease out of the sausage when you strain it ).If needed, add a tbls of flour more.
4. Cover the sausage with milk until you see only the top pieces of the sausage.
5. Place on medium heat and stir constantly until the mix begins to thicken.
6. At this point, once the thickness is at the point you like it, all you need to do is have biscuits ready to split and pour the gravy on top.
7. The thickness is completely up to you on the gravy, but never add flour directly to the gravy after cooking to thicken. Mix a small amount of milk and flour in a bowl completely before adding.
8. From the time you put the sausage & milk combination back on the heat, it takes maybe 10 minutes to thicken, of which yo are stirring from the bottom of the pan at all times.

ground sausageoptional hot, white flour, gallon, salt, buttermilk

Taken from www.epicurious.com/recipes/member/views/w-v-style-sausage-gravy-n-biscuits-1272898 (may not work)