This is so insanely easy to make I feel like it’s almost not really a recipe…just something we’ve always done?
We like our sausage spicy, and my very favorite sausage for this is the Bob Evans spicy sausage in the red tube. It’s hard to get up here in Wisconsin, though it’s getting easier. When I first moved up here I’d have to stock up on my trips home to Ohio but I guess the Badger state is learning the gospel of Bob Evans, y’all.
Start by pan frying your sausage until cooked through.
Add between 1/4 C. and 1/2 C. flour. You’re going to have to eyeball this. There should be enough flour to make the sausage look kind of dry and crumbly, but some of this is going to be dependent on how much fat renders out of the sausage and how thick you like your gravy. The more thick you like it the more flour you’re going to add, but too much and it tastes bland and floury. I’ve figured out too that I like my gravy a little on the thinner side so it soaks into the biscuit, rather than just perching on top. Cook it for several minutes on medium-low…this is very necessary because otherwise it just tastes like raw flour and yuck.
Warm 4 C. milk in the microwave. As with making any roux, you can certainly add the milk cold but it kind of shocks the flour mixture and in the end will take longer to cook. Not too hot…I do 2 cups at a time for about 2 minutes each. The roux thickens much nicer that way I find.
Add your milk and cook on medium to medium high depending on your burner. Cook this until it is your desired consistency and near to but not boiling. Add salt and pepper to taste.
Serve over biscuits (Lard and Butter Biscuits)