IMG_8624This is normally a breakfast affair but many like it for dinner. It is quick easy and very tasty. To reduce the salt and fat either make you own sausage or find a product to suit your needs. The sausage I used comes from my Prairie Land Food so it is more of a special treat type of food. Maybe commonly have an egg with this and sometimes hash browns.

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits

Heat a large cast-iron skillet over medium-high heat. Add the sausage and use a wooden spoon to break it up. Stir and cook until well brown and warmed through.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat a little at a time. Cook while stirring, for about 1 minute. While whisking, pour the milk into the skillet. Bring to a boil. Lower the heat and simmer gently for another 2 minutes. Add the reserved sausage and season with pepper. Split the biscuits you  baked in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.