Fin lives in the Central Valley, where he is a student at CSUB. He writes in his free time and is interested in social issues and travel.

Ingredients

• 1/8 pound mild or hot ground sausage (or more, if desired)
• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon vegetable oil
• Salt
• Pepper
• Sage (optional)
• Parsley (optional)

Recipe for One

This recipe will make enough for one person. If you want to cook for a larger group, just multiply the measurements accordingly.

This is a quick and easy fix for people who are on a budget, have limited time and don't want anything too complicated to clean up afterwards. I recommend that you buy the frozen or refrigerated biscuit dough, although you can make your own if you wish.

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Step 1: Brown the Sausage

1. In an 8-inch skillet (or cast iron) over medium-low heat, cook the sausage.
2. It doesn't take long to brown the meat. You want to move it around to keep it from burning.

Notes about sausage:

• I used a small portion of sausage in this batch—probably a little more than I should have. If you like a lot of meat in your gravy you can add more, but if you just want a little for flavor, I would recommend about 1/8 lb. You can see I took a small corner off the brick.
• I used Johnson's Ground sausage (mild) that comes in one-pound packets. If you want a little extra kick, try the spicy kind. But for breakfast gravy, your best bet is probably the mild flavor.

Add oil and mix

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Step 2: Add Oil and Flour

1. Add 1 tablespoon of oil and mix well. Cook for about 3 minutes.
2. Add 1 tablespoon of flour and stir. Cook well until flour is well done. You should have a pasty substance.
3. Turn heat down to low.

Slowly add 1 cup of milk

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Step 3: Add Milk

1. Turn up the heat to medium.
2. Slowly add 1 cup of milk while stirring.
3. Mix well, bring to a simmer.
4. Add salt, pepper, sage, and other spices if desired. Season to taste.
5. Gravy will be thin. When it starts to thicken, turn down the heat.

Spoon over biscuits and enjoy!

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Comments

Louise Powles from Norfolk, England on December 18, 2017:

That looks lovely. I'll be trying this one, thankyou. =)