Country Sausage Gravy and Buttermilk Biscuits Recipe

Directions:

1. Before you get started, get your biscuit's on a pan following the pkg. directions.
2. While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
3. In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
4. Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
5. Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
6. Once you have the flour browned, start folding in the sausage.
7. Mix 2 cups water with 1 cup milk and stir together.
8. Start slowly pouring the milk and water mix into the the sausage mixture,.
9. Only pour what you need to get a nice consistency.
10. (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
11. Use your judgement on adding more milk or water to your taste.
12. * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
13. Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND - the gravy will thicken as it sits, so don't make it too thick.
14. Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
15. Pour over freshly baked buttermilk biscuits - or your own.
16. ( but if your making your own, make them first before you even think of making this gravy).
17. Enjoy!