Southern Sausage Cream Gravy

Many southerners enjoy sausage cream gravy ladled over fresh hot biscuits for a hearty breakfast.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb  pork bulk sausage (Jimmy Dean)
• 2  tablespoons shortening (Crisco)
• 1⁄4 cup all-purpose flour
• 3  cups  cool milk
• 6  warm  biscuits

Directions

1. Put the sausage in a large, straight-sided saute pan over medium-heat.
2. As the sausage cooks, crumble into small pieces using a fork.
3. When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
4. Add the shortening to the hot pan.
5. When the shortening has melted, add the flour, stirring it in slowly with a whisk.
6. Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
7. The mixture should smell nutty, not burned.
8. Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
9. Lower the heat to medium-low and simmer gently for 15 minutes.
10. Add the reserved sausage and pan juices to the gravy.
11. Mix well with a wooden spoon, seasoning to taste with salt and pepper.
12. The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
13. Split the biscuits in half; place the halves, split side up on individual plates.
14. Cover generously with warm gravy and serve immediately.