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
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Put the sausage in a large, straight-sided saute pan over medium-heat.
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As the sausage cooks, crumble into small pieces using a fork.
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When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
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Add the shortening to the hot pan.
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When the shortening has melted, add the flour, stirring it in slowly with a whisk.
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Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
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The mixture should smell nutty, not burned.
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Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
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Lower the heat to medium-low and simmer gently for 15 minutes.
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Add the reserved sausage and pan juices to the gravy.
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Mix well with a wooden spoon, seasoning to taste with salt and pepper.
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The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
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Split the biscuits in half; place the halves, split side up on individual plates.
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Cover generously with warm gravy and serve immediately.