Categories: Breakfast, Pork

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.

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