Sausage Gravy!

I taught my daughter, Paige, how to make sausage gravy today. Afterward, she topped a split biscuit with scrambled eggs and the gravy. It's a classic breakfast or brunch item, completely filling and delicious.

When making the scrambled eggs, try adding a couple tablespoons of cream or milk, about 1/4 teaspoon each of paprika and ground mustard. You'll definitely have more creamier and flavorful eggs with these simple additions. 

Sausage Cream Gravy

2-3 Slices bacon, cut in 1/2" pieces

1/2 Cup uncooked pork breakfast sausage from a roll, like Jimmy Dean or Owens

2-3 Tablespoons flour

1 Cup milk

Fresh ground pepper to taste

Salt to taste

In  a saucepan, begin cooking bacon over medium heat. When bacon is almost done add sausage and cook til done, breaking up any larger pieces and being careful not to burn. Begin adding flour, a tablespoon at a time. You want to absorb all of the oil, stirring to make sure that all of the sausage is coated. When all of the oil has been absorbed begin adding milk, about half a cup at a time. Stir continuously until gravy starts to thicken. If too thick, add more milk. Add salt and fresh ground pepper to taste.